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1
Put the pig feet in a pot with the stocks and bring to a boil.
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2
Skim and add the cinnamon, star anise, mushrooms, ginger, and soy sauce and pepper, to taste.
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3
Simmer, skimming every so often, until the pig feet are soft, about 3 hours.
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4
Strain.
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5
Taste and adjust seasonings; it may be salty from reducing so add a little water if needed.
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6
Let cool and refrigerate until it gels; it keeps for 3 days.
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7
To make the vinegar reduction:
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8
Combine the vinegars, the ginger and peppercorns in a large saucepan, bring to a boil, and cook until it's reduced to a glaze-like consistency.
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9
Strain through a sieve and refrigerate; it keeps indefinitely.
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10
To make the foie mousse:
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11
Preheat the oven to 275 degrees F.
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12
Season the foie gras and scraps, if using, liberally with salt and pepper and let sit overnight in the refrigerator.
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13
Pack into a terrine mold, cover, and place the mold in a roasting pan filled with hot water.
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14
Bake until it just starts to melt and is warm in the center, about 45 minutes.
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15
Transfer the cooked foie gras to a food processor and run until smooth.
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16
Taste and adjust seasonings.
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17
Pass through a tamis or a fine-mesh sieve and repack into the terrine mold.
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18
Cover and refrigerate.
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19
To make the dumplings:
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20
Mix the flour and a pinch of salt in a large bowl.
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21
Add the boiling water and stir with a spoon until it comes together as a dough.
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22
Knead on a floured surface until smooth.
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23
Set in an oiled bowl, cover with plastic, and let rest 30 minutes.
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24
In a small bowl, whisk together the egg, water, and a pinch of salt.
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25
On a floured surface, roll out the dough until it's a little less than 1/8-inch thick.
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26
Using a biscuit cutter or a knife, cut out 8 (3 1/2-inch) diameter rounds from the dough; try not to re-roll the scraps too many times.
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27
Brush each wrapper with the eggwash.
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28
Cut a small square of foie mousse from the terrine and set it in the center of a wrapper, along with a few cubes of jicama and a small dollop of the gelled soup.
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29
Fold in half, press out the air pockets, and crease, pressing on the seam to seal and form half moons.
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30
Cook immediately, or freeze for up to 1 week.
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31
To serve:
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32
Set up a steamer over a pot with 1-inch of boiling water.
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33
Steam the dumplings (if frozen, do not thaw first), without crowding the steamer, until puffed, 4 to 5 minutes.
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34
While the dumplings cook, put the instant flour on a plate.
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35
Season the foie gras with salt and pepper and dredge in the flour.
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36
Heat a skillet over high heat, and when it's hot, sear the foie gras until browned on both sides but just warm inside, about 1 minute per side.
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37
Transfer to a board and cut into 8 pieces.
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38
Decorate each plate with the vinegar reduction and arrange 1 dumpling on top.
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39
Top each dumpling with a piece of the seared foie gras and a pinch of the scallion julienne in the center.
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40
Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice in the dumpling.
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41
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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42
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
