- 2 tablespoons olive oil
- ½ shallot, minced
- 8 ounces ground duck breast
- 4 ounces foie gras, diced
- 1 egg, beaten, for the dumpling wrappers
- 12 dumpling wrappers
- Fresh chopped chives, for garnish
- Chive oil, for garnish
- Bamboo skewers
Over medium-high heat, warm the oil in a sauté pan. Add the shallots with a pinch of salt, stirring until browned. Lower the heat to low, add the foie gras and stir to combine for 10 seconds. (You are just melting the foie gras a little bit.) Remove from heat.
Place the duck breast in a mixing bowl, add half of the foie gras first (including the rendered fat) and combine together using your hands. (You can wear rubber gloves if you’d like.) Then add the second half and combine.
Lay the wrappers on a cutting board and, using a spoon, coat the entire wrapper with the beaten egg. Spoon about 1 ounce of the meat in the very center of each wrapper. Working one at a time, place a bamboo skewer in the center of the wrapper, through the meat. Then take each corner of the dumpling wrapper and twist it around the skewer, making all the corners meet at the skewer, pinching and twisting to hold the shape. Use your fingers to pinch the wrapper securely around the meat.
Let them sit for 30 minutes so that the egg seals the dough. Then blanch in salted boiling water for 3 minutes and remove with a slotted spoon.
Top with the chives, chive oil and a sauce of your choice (teriyaki, soy or anything you like).