Seared Foie Gras with Foie Gras Soup Dumplings

Name: Seared Foie Gras with Foie Gras Soup Dumplings
Ingredients: 2 pig feet, split; 2 cups veal stock; 10 cups chicken stock; 1 large stick cinnamon; 4 pieces star anise; 2 dried shiitake mushrooms; 2 slices fresh ginger, unpeeled; Soy sauce; Freshly ground black pepper; 4 cups balsamic vinegar; 2 cups Chinese black vinegar; 5 slices fresh ginger, unpeeled; 1 teaspoon black peppercorns; 1 pound lobe Grade B foie gras, cleaned; Foie gras scraps, optional; Salt and freshly ground black pepper; 1 cup flour, more for kneading; Salt; 1/2 cup boiling water; Oil, for coating bowl; 1 egg; 1 tablespoon water; 1 jicama, cut into 1/3-inch cubes; Instant flour, for dredging (recommended: Wondra); 1 (3-ounce) slice Grade A foie gras, deveined; Salt and freshly ground pepper; Julienned scallion greens