Foie Gras and Shiitake Shumai

Ming’s iconic Blue Ginger dumpling that elevates a humble open-faced shumai with luxurious foie gras and earthy shiitakes.

Ingredients

• 8 oz fresh foie gras, cut into small dice
• 8 oz ground pork
• 6 fresh shiitake mushrooms, stemmed and finely chopped
• 2 tablespoons minced fresh ginger
• 3 scallions, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• 24 square or round shumai/wonton wrappers
• Sauternes-shallot broth: 1 cup Sauternes, 2 minced shallots, 1 cup chicken stock, 2 tablespoons cold butter

Directions

1. In a hot dry skillet, quickly sear half of the diced foie gras to render some fat; reserve the rendered fat and the seared pieces. Keep the remaining foie gras raw.
2. In a bowl, combine the pork, shiitakes, ginger, scallions, soy sauce, rice wine, sesame oil, salt, white pepper, and all the foie gras. Mix in one direction until cohesive.
3. Cup a wrapper in your hand, add a heaping tablespoon of filling, and gather the wrapper up around the sides leaving the top open. Tap the bottom flat and smooth the top.
4. Arrange shumai in a parchment-lined bamboo steamer without touching. Steam over boiling water 8 to 10 minutes until the pork is cooked through.
5. Meanwhile, simmer the Sauternes and shallots until reduced by half, add the chicken stock, reduce slightly, then whisk in the cold butter to make a glossy broth. Season to taste.
6. Pool the warm Sauternes-shallot broth in shallow bowls and nestle the steamed shumai on top. Serve immediately.

Notes

Modeled on Ming Tsai’s signature foie gras and shiitake shumai, a longtime star of the Blue Ginger menu.