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1 ounce slice foie gras
3 pieces each jicama macedoine
2 pigs feet split
1 pint veal stock
5 pints Chicken Stock
1 large stick cinnamon
4 star anise
2 dried shitake mushrooms
2 slices Ginger
soy sauce to taste
black pepper
Vinegar Reduction
1 quart balsamic vinegar
2 cups Chinese black vinegar
5 slices Ginger
1 teaspoon Black Peppercorns
Foie Mousse
1 lobe foie gras
foie gras scraps
Dumpling Wrappers
2 parts Flour
1 part boiling water
soy oil
1 pinch each scallion top
  • Medium


  • Vinegar Reduction

  • Foie Mousse

  • Dumpling Wrappers

  • Garnish




  1. Place the pig feet in a pot with the stocks and bring to a boil.
  2. Skim and add the remaining ingredients and simmer, skimming every so often, until pig feet are soft, about 3 hours.
  3. Strain.
  4. Taste and adjust seasonings; you may have to add a little water to dilute the soy.
  5. Shock and refrigerate until set.

Foie Mousse

  1. Season the foie liberally with salt and pepper and let sit overnight.
  2. Pack into a terrine mould, cover and place in a hot water bath.
  3. Cook in a 275 F oven about 45 minutes until it just starts to melt and is warm in the center.
  4. Place all in a food processor and run until smooth.
  5. Pass through a tamis and repack into the terrine mould.
  6. Cover and refrigerate.

Vinegar Reduction

  1. Place the vinegars, the ginger and peppercorns in a saucepot and reduce to a glaze.
  2. Strain and refrigerate.

Dumpling Wrappers

  1. Mix the salt and flour and add the boiling water.
  2. Knead until smooth and place in an oiled bowl, covered.
  3. Allow to rest 30 minutes, then roll to about <1/8” thickness and cut into 3.5” rounds.

Forming Dumplings

  1. Brush each wrapper with eggwash and place a small square of foie mousse in the center of a wrapper, along with a few pieces jicama and a small dollop of the “soup”.
  2. Fold in half and crease the top to form half moons.
  3. Freeze or cook immediately.

To Serve

  1. Steam 3 dumplings per order (if frozen, from the frozen state) until puffed.
  2. In the meantime, season and dredge in wondra the foie gras and sear.
  3. Decorate plate with the black vinegar reduction and organize the three dumplings on top.
  4. Top each dumpling with a third of the seared foie gras and place a pinch of the scallion julienne in the center.
  5. Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice.

Anita Lo

Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo, a second generation Chinese-American, earned a degree in French language at Columbia University and studied at Reid Hall and Ecole Ritz-Escoffier in Paris. She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang. Back in New York, she developed her culinary style at Mirezi, where she earned a two-star review from The New York Times. After two years at Mirezi, Lo left to travel the world. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village, which has held a Michelin star consistently since 2009. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen.

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