| Yield: 20
dumplings
Ingredients:
For the Pot Stickers
- 1 Tablespoon butter
- 1 Tablespoon shallots, chopped
- 1 teaspoon garlic, chopped
- ½ pound Kobe beef tail meat, braised and chopped
- 1 Tablespoon scallions, chopped
- 1 egg, beaten
- 1 teaspoon truffle oil
- ¼ teaspoon black truffles chopped
- 1 teaspoon parsley, chopped
- 20 gyoza skins
- Salt and pepper, to taste
For the Truffle Jus (Makes 1 gallon)
- 2 Tablespoons oil
- 1 teaspoon peppercorns
- 1 bunch of thyme
- ½ cup white wine
- 1 medium onion, chopped
- 1 teaspoon garlic, chopped
- ½ cup celery, chopped
- 2 bay leaves
- 1 gallon Kobe beef broth
- 1 cup fresh peas
- 1 Tablespoon truffle oil
- Salt and pepper, to taste
For the Tapioca Pearls
- ½ cup large tapioca pearls
- 4 cups water
Method:
Prepare the Pot Stickers:
In a medium sauté pan, melt the butter. Add the shallots
and garlic, then sauté for 1 minute. Add the Kobe meat and
sauté for 3 minutes. Remove mixture from the stove and put
into a medium bowl. Chill well.
Remove the chilled Kobe beef mixture from the refrigerator. Fold
in the remaining ingredients. Gently mix well until all ingredients
are thoroughly combined. Season with salt and pepper, to taste.
Place a teaspoon of the mixture in center of a gyoza skin, moisten
sides with water, and fold in half. Gently press sides together
to stick.
Prepare the truffle jus:
In a large saucepan on medium heat, heat the oil. Add the peppercorns
and thyme and toast for 3 minutes. Add the wine and deglaze the
pan. Add onion, garlic, celery, and bay leaves. Cook until onion
is soft. Pour in the Kobe broth. Bring mixture to a boil, reduce
the heat, and simmer for 20 minutes. Season with salt and pepper,
to taste. Add the peas and cook for 5 more minutes. Remove from
the heat and allow mixture to cool slightly. Puree mixture in a
blender or food processor. Strain mixture through a fine sieve and
into a bowl. Season with the truffle oil and keep warm until ready
to serve.
Prepare the Tapioca Pearls:
In a medium saucepan, bring water to a boil. Add the tapioca pearls
to the boiling water. Make sure the pearls float on top of the water
evenly. Do not cover. Simmer pearls for 40 minutes. Pearls should
be move gently, but not roll around.
Remove the pot from the heat. Cover and let stand for 30 minutes.
When the tapioca pearls are soft, drain any remaining liquid, and
rinse the pearls under cold water. Set aside until needed.
To Serve:
In a large skillet, heat 2 Tablespoons of oil. Add the dumplings
and cook over medium heat until the bottoms are golden brown. Pour
in the truffle jus and cook until soft. Add the tapioca pearls.
Fold in ½ Tablespoon of butter and season with salt. Serve
in a soup bowl. Shave black truffle on top, drizzle with truffle
oil, and serve warm.
Wine Pairing:
MALBEC 2000 ACHAVAL FERRER Finca Altamira (Mendoza, Argentina)
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