Mom's Box Foie Gras Dumplings With Honey-Shallot Syrup
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
49
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Water4 cups
Flour1
Salt1
Egg1 cup
Black Vinegar (chinese)1 cup
Balsamic Vinegar1 tbsp
HoneyDirections:
1
To make the dough, bring the water to a boil
2
In a large stainless-steel bowl, combine the flour and salt
3
Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle
4
All the water may not be needed
5
Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes
6
Form the dough into a ball, return it to the bowl, and cover it with a damp cloth
7
Allow the dough to rest for 1 hour
8
To form the wrappers, add more flour to the work surface
9
Divide the dough in half
10
Shape 1 portion into a log and roll it back and forth under your palms to make a thin sausage shape measuring about 1-inch in diameter
11
Cut into 1/2-inch pieces
12
One by one, stand each piece on end, flatten the piece with your palm, and rollout to form a circular wrapper about 3 inches in diameter and 1/16-inch thick
13
Repeat with the remaining dough
14
To fill the dumplings, place about 1/2 teaspoon of the filling in the center of each wrapper
15
Avoid getting filling on the edges of the wrapper, which would prevent proper sealing
16
Place another wrapper on top pressing down around filling to remove excess air
17
Crimp the edges together
18
Continue with remaining filling and wrappers
19
For the filling: In a food processor, puree the chicken until smooth then add the goose liver, foie gras and egg and puree until smooth again
20
Do not over puree as it could break the filling
21
Remove from processor and fold in the chives
22
Season
23
Steam dumplings in a steamer or steamer basket for about 15 minutes or until cooked through
24
Remove and keep warm until serving
25
Meanwhile, in a medium non-reactive saucepan, coat lightly with oil and caramelize the shallots
26
Deglaze with both vinegars and reduce by 80 percent
27
Add honey and check for seasoning
28
Keep at room temperature
29
PLATING Zig-zag syrup on a plate and top with dumplings
30
BEVERAGE Brut Rose Champagne, Schramsberg Mom's recipe for dough: