Seared Foie Gras with Foie Gras Soup Dumplings

People tend to associate me with this dish; it’s certainly the best-known item on the menu at annisa and one I invented right before we opened the restaurant. Although the foie gras in the title might indicate otherwise, this appetizer is based on the humble soup dumplings of Shanghai that my father grew up eating there. These xiao long bao are identified by their molten centers—when you bite in, hot liquid explodes into your mouth. Usually, it’s a really rich pork broth. I st