How To Make Seared Foie Gras Dumplings Slideshow

The minced shallots, duck breast and foie gras are prepped and ready to be cooked.

Sous Chef David Valencia says that you cook the foie gras quickly so that it renders fat (the yellow stuff in the pan) and that's want you really want inside the dumpling. 

First combine half of the seared foie gras with the duck breast, then add the second half. You can wear rubber gloves so you don't contaminate your hands with raw meat.

The dumpling wrappers have already been coated with the beaten egg, then had about an ounce of the meat mixture placed in the center with a bamboo skewer standing in the middle of it, ready to be shaped. 

Pinch and twist the wrapper edges around the skewer to shape the dumpling as pictured. 

Cook the dumplings for 3 minutes in salted boiling water and then remove with a slotted spoon. 

Garnish the dumplings with chive oil and a finishing sauce of your choice. No matter what you do, they will be delicious and decadent with a refreshing kick from the chives.