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1
Slice the foie gras into 1/2-inch slices.
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2
Cut each slice into 1/2-inch cubes.
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3
Heat a large saute pan, over medium heat.
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4
Add the foie gras and saute quickly for 1 minute.
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5
Remove the foie gras, drain on paper towels and set aside.
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6
Place the pan back over the heat and add the shallots and mushrooms.
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7
Season with salt and pepper.
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8
Saute for 2 minutes.
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9
Add the garlic and reduction.
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10
Bring the liquid to a boil and then reduce heat to medium low.
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11
Simmer for 4 minutes.
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12
Stir in the butter, one tablespoon at a time.
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13
Stir in 2 teaspoons of the parsley and set aside, keeping warm.
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14
Bring a pot of salted water to a boil.
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15
In a small mixing bowl, add the cheese.
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16
Season with salt and white pepper.
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17
Stir well.
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18
Place 1 tablespoon of the cheese in the center of each wonton wrapper.
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19
Using water, lightly wet the edges of each wonton.
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20
Bring one corner to the opposite corner, forming a triangle.
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21
Seal the edges tightly.
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22
Bring the two bottom corners together and press tightly, forming a hat shape.
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23
Drop the dumplings in the boiling water and cook until tender, about 4 to 5 minutes.
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24
Place the sauce back over the heat and return to a simmer.
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25
Stir in the reserved foie gras.
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26
Remove the dumplings from the water and drain on paper towels.
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27
Season with salt and pepper.
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28
To serve, spoon the stew in the center of the shallow bowls.
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29
Place three dumplings in bowl and garnish with the reserved parsley.
