Foie Gras Mandu

Ingredients

• 1150g fresh foie gras, cleaned and diced
• 24 spring onions (scallions), finely chopped
• 32 tbsp toasted pine nuts, roughly chopped
• 41 tsp ginger, minced
• 51 tsp soy sauce
• 61/2 tsp sesame oil
• 7White pepper to taste
• 816 round dumpling wrappers
• 93 tbsp black vinegar (Chinkiang)
• 102 tbsp soy sauce
• 111 tbsp honey
• 121 tsp sesame oil (for reduction)

Instructions

1. 1Gently mix foie gras, scallions, pine nuts, ginger, soy sauce, sesame oil, and white pepper for the filling. Keep chilled.
2. 2Place a teaspoon of filling in the centre of each wrapper. Wet the edges and fold, pleating to seal tightly.
3. 3For steamed version: steam over boiling water for 7-8 minutes until translucent.
4. 4For pan-fried version: heat oil in a pan, place dumplings flat-side down, cook 2 minutes until golden, then add 3 tbsp water and cover to steam for 5 minutes.
5. 5Meanwhile, simmer black vinegar, soy sauce, and honey in a small pan for 2-3 minutes until slightly thickened. Finish with sesame oil.
6. 6Arrange mandu on a plate, drizzle black vinegar-soy reduction around, and serve immediately.