Zhejiang Steamed Dim Sum Platter with Chicken Feet and Dumplings

Prepare chicken feet: Blanch chicken feet in boiling water for 5 minutes. Drain and pat dry. Heat oil in a wok, fry chicken feet until golden. Remove and drain.

Braise chicken feet: In a pot, combine soy sauce, dark soy sauce, shaoxing wine, sugar, ginger, star anise, and chicken stock. Add chicken feet, bring to a boil, then simmer for 1 hour until tender. Thicken sauce with cornstarch slurry, add sesame oil. Keep warm.

Make shrimp filling: Chop shrimp coarsely. Mix with bamboo shoots, ginger juice, cornstarch, salt, pepper, sugar, and vegetable oil. Refrigerate for 15 minutes.

Prepare har gow dough: Mix wheat starch and cornstarch. Pour in boiling water and stir quickly. Add vegetable oil and knead into a smooth dough. Cover with damp cloth.

Assemble dumplings: Divide dough into 12 balls. Roll each into a thin circle. Place a spoonful of filling in center. Pleat edges to seal. Place on greased bamboo steamer.

Steam dumplings: Steam har gow over high heat for 6-8 minutes until translucent.

Assemble platter: Arrange braised chicken feet and steamed dumplings on a bamboo steamer lined with carrot shreds. Garnish with green onions. Serve hot.