Recipe provided by Anita Lo. Watch the full preparation video.
Difficulty: Advanced Serves: 8 Total Time: 2 hours 30 minutes Preparation: 1 hour 15 minutes Resting Time: 30 minutes Cooking Time: 45 minutes
Ingredients for Soup Filling:
- 2 pig feet, halved
- 2 cups veal stock
- 10 cups chicken stock
- 1 large cinnamon stick
- 4 star anise pods
- 2 dried shiitake mushrooms
- 2 slices unpeeled fresh ginger
- Soy sauce, to taste
- Freshly ground black pepper, to taste
Vinegar Reduction:
- 4 cups balsamic vinegar
- 2 cups Chinese black vinegar
- 5 slices unpeeled fresh ginger
- 1 teaspoon black peppercorns
Foie Mousse:
- 1 pound Grade B foie gras lobe, cleaned
- Foie gras scraps (optional)
- Salt and freshly ground black pepper
Dumplings:
- 1 cup flour, plus extra for kneading
- Salt
- 1/2 cup boiling water
- Oil, for coating the bowl
- 1 egg
- 1 tablespoon water
- 1 jicama, diced into 1/3-inch cubes
For Serving:
- Instant flour for dredging (recommended: Wondra)
- 1 (3-ounce) slice Grade A foie gras, deveined
- Salt and freshly ground black pepper
- Julienned scallion greens
Instructions:
- Prepare the soup filling: Place the pig feet in a pot with the veal and chicken stocks and bring to a boil; skim off any foam. Add the cinnamon stick, star anise, shiitake mushrooms, ginger slices, soy sauce and black pepper to taste. Simmer gently, skimming occasionally, until the pig feet are tender, about 3 hours. Strain the broth, taste and adjust seasoning, and dilute with water if it has reduced too much. Cool and chill until the broth solidifies; refrigerate up to 3 days.
- Make the vinegar reduction: In a large saucepan combine the balsamic vinegar, Chinese black vinegar, ginger slices and black peppercorns. Boil and reduce until glaze-like in consistency. Strain through a fine sieve and refrigerate; the reduction keeps indefinitely.
- Prepare the foie mousse: Preheat the oven to 275F. Season the foie gras (and any scraps) generously with salt and pepper and refrigerate overnight. Pack the foie gras firmly into a terrine mold, cover, and place the mold in a roasting pan filled with hot water. Bake until the foie gras begins to render and is warm in the center, about 45 minutes. Pure in a food processor until smooth, push through a tamis or fine mesh sieve, return to the terrine, cover and chill.
- Prepare the dumpling dough: In a large bowl combine the flour and a pinch of salt. Add the boiling water gradually, stirring until a dough forms. Knead on a floured surface until smooth. Place the dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes.
- Form the dumplings: Whisk the egg with 1 tablespoon water and a pinch of salt to make an egg wash. Roll the dough on a floured surface to just under 1/8-inch thickness. Cut 8 rounds about 3 inches in diameter, avoiding excessive re-rolling of scraps. Brush each wrapper with egg wash.
- Fill and fold the dumplings: Place a small square of foie mousse in the center of each wrapper, add a few jicama cubes and a small spoonful of the chilled jelly-like soup. Fold the wrapper in half, press out air pockets and seal by crimping the edges to form half-moons. Use immediately or freeze for up to one week.
- Steam the dumplings: Set a steamer basket over a pot with about 1 inch of boiling water. Steam the dumplings, fresh or frozen, without overcrowding, for 45 minutes until puffed and cooked through.
- Sear the foie gras for serving: Season the Grade A foie gras slice with salt and pepper and dredge lightly in instant flour. Heat a skillet over high heat and sear the foie gras until golden on both sides but still warm inside, about 1 minute per side. Cut into 8 pieces.
- Plate the dish: Spoon the vinegar reduction onto each plate as a base. Place one dumpling on each plate, top with a piece of seared foie gras and garnish with julienned scallion greens. Serve with chopsticks and a Chinese soup spoon to enjoy the soup inside the dumpling.
This recipe comes directly from a professional chef and is presented without guarantees for home cooking.
