Our thanks to Chef Ming Tsai of Simply Ming for this wonderful recipe.
If I were asked for a single recipe that epitomizes East-West cuisine, this would be it.
Shumai, of course, are usually filled with a pork and shrimp mixture. Here, they’re filled with foie gras and shiitake mushrooms, a deluxe stuffing that makes a fine introduction to foie gras for those unfamiliar with it. Foie gras and Sauternes are also a classic pairing, thus the Sauternes-infused broth here.
- 1/4 cup shiitakes, sliced
- 1 teaspoon garlic, chopped
- 1 tablespoon canola oil
- 2 ounces boneless and skinless chicken breast, cut into small dice, frozen
- 1 egg
- 1/4 cup heavy cream
- 1 teaspoon white truffle oil
- 8 ounces fresh foie gras, B or C grade, deveined, cut into 1/2-inch cubes and chilled
- 1/2 bunch chives, finely chopped, plus 4 chives cut into 1/2-inch lengths for garnish
- 12 wonton wrappers
- 12 edamame
- salt and freshly ground black pepper
- Heat a sauce pan over high heat and add the canola oil. When the oil shimmers, add the garlic and saute until soft, about 2-3 minutes. Add the shiitakes and cook for anther 3 minutes.
- In a food processor, purée; the chicken until all of the large pieces are broken up. Add the foie gras, eggs, cream. Pulse the mixture, stopping to scrape down the sides. Continue until a smooth paste is formed. Be careful not to over-process as it will heat the mousse.
- Place mousse in a chilled bowl and fold in chives and truffle oil. Season with salt and pepper.
- To form the shumai, hold 1 wonton wrapper in the palm of your non-dominant hand. Cup the hand and place 1 heaping tablespoon of the mousse in the center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There will be 6 to 8 pleats and the filling will be exposed. Tap the dumpling against the work surface to flatten the bottom. Repeat with the remaining wrappers and filling.
- When all of the shumai have been formed, put an edamame on open end of each shumai on the raw foie gras mousse.
- Steam in a steamer basket lined with lettuce ( to prevent shumai from sticking) for 8 minutes until done. Plate in soup plate with shallot broth and garnish.
- 2 cups sliced shallots
- 2 cups chicken stock
- 1 cup Sauternes wine
- 2 tablespoon thyme, chopped
- Sugar in the Raw to taste
- salt and black pepper to taste
- Heat a sauce pan, caramelize the shallots and deglaze with the wine.
- Add the stock and thyme and reduce by 1/4. Season with the sugar, salt and pepper.