Dim Sum Pork Dumplings, Char Siu, and Rice Noodle Rolls

Making the Stock [00:01 - 00:19]

1. Clean and prepare the chicken feet by cutting off the nails.
2. Boil the chicken feet, ginger, onion, celery, thyme, peppercorns, salt, and fish sauce in a pot with water to create a stock.
3. Strain the stock and let it cool in the fridge until it becomes a gelatin-like texture.

Preparing the Fillings [00:20 - 00:36]

1. Grind the pork belly in a meat grinder.
2. In a large bowl, mix the ground meat with finely chopped spring onions, grated ginger, soy sauce, sesame oil, and salt.
3. Finely chop the chilled chicken feet stock jelly and incorporate it into the meat mixture.

Wrapping and Steaming [00:37 - 00:50]

1. Prepare the dough by mixing flour and water. Knead, roll it out into small circles, and place a portion of the filling in the center of each.
2. Fold and pleat the edges to create the dumplings.
3. Place the dumplings in a bamboo steamer lined with napa cabbage leaves and steam.

Barbecue Pork Preparation [00:51 - 01:08]

1. Marinate a piece of pork with fermented red bean curd, sugar, five spice powder, soy sauce, hoisin sauce, and Shaoxing rice wine.
2. Cook the pork and prepare a thick, reduced sauce from the marinade.
3. Chop the cooked pork into small cubes.

Shrimp Rice Noodle Rolls [01:26 - 01:48]

1. Clean, peel, and chop the shrimp.
2. Season the shrimp with chopped spring onions, soy sauce, and seasonings.
3. Prepare a rice flour-based mixture and steam on a tray with the shrimp filling.
4. Roll it up and cut into sections before serving with sauce.

Finishing Touches [01:49 - 01:58]

1. Serve the steamed dumplings and rice rolls hot, garnished with fresh spring onions.