Yield: 20 dumplings

Ingredients:

For the Pot Stickers
• 1 Tablespoon butter
• 1 Tablespoon shallots, chopped
• 1 teaspoon garlic, chopped
• ½ pound Kobe tail meat, braised, 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 Broth (makes 1 gallon)
• 2 Tablespoon oil
• 1 teaspoon black peppercorns
• 1 bunch thyme
• ½ cup white wine
• 1 medium onion, chopped
• 1 teaspoon garlic, chopped
• ½ cup celery, chopped
• 2 bay leaves
• 1 gallon beef stock
• 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:

For the Pot Stickers:
Melt butter in a sauté pan. Sauté shallots and garlic for 1 minute. Add kobe meat and poached for 3 minutes. Remove from stove and let cool. In a medium bowl, fold the rest of the ingredients very well into the chilled Kobe. Season with salt and pepper. Place a teaspoon of mixture in center of gyoza skin, moisten sides with water and fold in half. Gently press sides together to stick.

For the Truffle Jus Broth:
Heat oil in a large saucepan on medium heat. Toast peppercorns and thyme for 3 minutes. Deglaze with wine. Add vegetables and sweat until onion is soft. Pour in the kobe jus. Bring to a boil, reduce heat and simmer for 20 minutes. Season to taste with salt and pepper. Add the peas, cook for 5 more minutes and pure. Pass through a fine chinois. Season with the truffle oil. Keep warm.

For the Tapioca Pearls:
Add pearls to boiling water. Make sure they are evenly floating on top. Do not cover pot. Let simmer for 40 minutes. Pearls should be gently moving but not rolling around. Remove pot from heat. Cover and let sit for another 30 minutes. When pearls are soft, drain and rinse under cold water. Add to dish.

To Serve: Heat 2 Tablespoons of oil in a large skillet. Add dumplings and cook over medium heat until bottoms are golden brown. Pour in jus and cook until soft. Add 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.