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Jim Coleman Recipes

Foie Gras and Dumplings with Champagne Dipping Sauce

For this recipe you will need:

  • 5 oz chicken breasts, roughly diced
  • (optional: 3 oz froie gras or chicken liver, diced)
  • 1 green onion finely chopped
  • 1 teaspoon finely chopped fresh grated ginger
  • 2 egg whites
  • 1 pinch of five spice to taste
  • Salt & pepper to taste
  • 20 wonton wrappers

For the vinaigrette you will need:

  • 3 tablespoons of soy sauce
  • 3 tablespoons champagne
  • 2 tablespoons champagne vinegar
  • Juice of 1 lime
  • 1/4 cup olive oil

1. In a food processor grind the chicken breast with the froie gras until smooth.

2. Scrape into a mixing bowl and fold in green onion, ginger, five spice and salt and pepper.

3. Whip the egg whites until stiff peaks. Fold in the egg whites into the froie gras mixture.

4. Take the dumplings and place on a flat board. Dip finger into a little of water. Wet the trim of the wonton wrapper, place a little of mixture in the center of each wonton wrapper and fold. Seal and remove all air. Continue to all wrappers are finished.

5. Place the dumplings in a steamer basket or colander over boiling water and steam for 5 minutes or until done.

6. Combine all the ingredients for the vinaigrette until well blended and serve with dumplings.




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