Foie Gras Mandu

**Yields:** 12-15 dumplings

* **200g Raw Foie Gras:** Cut into 1.5cm cubes (keep very cold).

* **100g Ground Pork or Prawn Mince:** (Optional, used as a binder to help the foie gras hold its shape inside the dumpling).

* **1 tsp Grated Ginger & 1 finely minced Scallion.**

* **Mandu (or Gyoza) Skins.**

* **Salt & White Pepper.**

**Instructions:**

1. **The Filling:** Gently fold the foie gras cubes with the mince, ginger, scallion, and seasoning. Do not overwork it; you want the foie gras to remain in distinct pieces so it melts into "pockets" of fat.

2. **The Fold:** Place a teaspoon of filling in the center of a skin. Wet the edges with water. Fold into a half-moon and create tight pleats along the top.

3. **The Cook:** * *Steam-Fry Method:* Heat a pan with a little neutral oil. Sear the bottoms of the mandu for 1 minute until golden.

* Add 1/4 cup of water and cover immediately with a lid. Steam for 3–4 minutes.

* Remove the lid and let the remaining water evaporate until the bottoms are crispy again.

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## 2. Ginger Soy & Fig Reduction

This sauce should be glossy and syrupy, offering a dark, fruity acidity.

* **1/2 cup Dried Figs:** Finely chopped.

* **1/4 cup Soy Sauce** (Low sodium is best for reductions).

* **2 tbsp Mirin.**

* **1 tbsp Fresh Ginger:** Grated and squeezed for its juice (discard the pulp).

* **1 tbsp Rice Vinegar.**

* **1 tsp Honey.**

**Instructions:**

1. Combine figs, soy, mirin, and vinegar in a small saucepan.

2. Simmer over low heat for 8–10 minutes until the figs have broken down and the liquid has thickened to a glaze consistency.

3. Stir in the ginger juice and honey at the very end to keep the ginger flavor sharp. Strain through a fine-mesh sieve for a smooth sauce, or leave the figs in for a rustic texture.

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## 3. The Garnish

* **Chives:** Cut into perfectly uniform 2cm batons (the "needles").

* **Chili Threads (Sil-gochu):** These are traditional Korean dried chili threads that provide mild heat and high-end visual flair.

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## Plating Guide

1. **Base:** Place a neat "swipe" or a large circular pool of the **Fig Reduction** on a matte white or slate plate.

2. **Mandu:** Arrange 3 mandu in a line or a tight cluster in the center.

3. **Topping:** Carefully place a small "nest" of **Chili Threads** on top of each dumpling.

4. **Finish:** Scatter the **Chive** batons around the plate at intentional angles to add a sense of movement.