Zhejiang Spring Dim Sum Platter with Phoenix Claws and Dumplings

Prepare the chicken feet: Clean and trim the nails from the chicken feet. Blanch them in boiling water for 5 minutes, then drain and rinse under cold water to remove impurities.

Braise the chicken feet: In a pot, heat 1 tablespoon of cooking oil over medium heat. Add ginger slices and half of the minced garlic, sauté until fragrant. Add chicken feet, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and white pepper. Pour in chicken stock to cover, bring to a boil, then reduce to a simmer and braise for 45 minutes until tender. Set aside to cool.

Make the dumpling filling: In a bowl, combine ground pork, chopped shrimp, diced bamboo shoots, chopped shiitake mushrooms, remaining minced garlic, spring onion, sesame oil, and a pinch of salt. Mix thoroughly until the filling is cohesive and slightly sticky.

Assemble the dumplings: Place a small amount of filling in the center of each dumpling wrapper. Moisten the edges with water, fold into a half-moon shape, and pleat the edges to seal. Ensure they are tightly sealed to prevent leakage during steaming.

Steam the dumplings: Arrange the dumplings in bamboo steamers lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 8-10 minutes until the wrappers are translucent and the filling is cooked through.

Final assembly: Reheat the braised chicken feet briefly if needed. Arrange the steamed dumplings and chicken feet artfully in the bamboo steamers. Garnish with additional chopped spring onion if desired. Serve immediately while hot.