France Meets China: Foie Gras Dumplings With Cilantro Beef Consomme
- 2/3 cup diced foie gras
- 24 wonton wrappers
- 1 cup napa cabbage, finely diced
- 1 2/3 cups beef consomme or broth
- fresh cilantro sprigs
- spring onion, finely sliced
- Raw slivered almonds
- Wild rice, toasted
- 1/2 cup coconut milk
- Salt and pepper
- In a medium-sized bowl, gently mix together the foie gras, napa cabbage, salt and pepper.
- Place 1 tablespoon of the filling in the middle of the wonton wrapper.
- Dip your finger in water and run it around the edge of each dumpling wrapper.
- Fold the dumpling into a half-moon (or a triangle, if using square-shaped wrappers) and press closed.
- Bring the consomme to a slow simmer.
- Place the dumplings in the simmering broth and cook for approximately 5 minutes or until heated through.
- Serve the dumplings and broth in a soup bowl.
- Garnish with the cilantro, spring onion, almonds and toasted wild rice.
- Add a few spoonfuls of coconut milk to taste.
- Serve while hot.
foie gras, wonton wrappers, cabbage, beef, cilantro sprigs, spring onion, almonds, rice, coconut milk, salt
Taken from www.foodrepublic.com/recipes/france-meets-china-foie-gras-dumplings-with-cilantro-beef-consomme/ (may not work)