Gyoza Dumplings with Beef Broth

Preparation Time: 45 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 2

A recipe by Bruno Šulman, which earned him a spot among the top four contestants in the 7th season of the Slovenian cooking competition.

Place the broth on the stove and let it reduce while preparing the other ingredients. This will reduce two liters of broth to one deciliter.
Salt the flour and pour boiling water over it. Knead the ingredients well to form a soft, smooth, and very elastic dough. Wrap it in plastic wrap and let it rest for 20 minutes.
Peel and finely chop the shallot and garlic, then sauté them in oil. Finely chop the mushrooms, salt them well, and sauté until they release as much water as possible.
Shred the meat from the broth and mix it in a bowl with the mushrooms, shallot, and garlic.
Roll out the dough to one millimeter thickness and cut out circles. Place the filling in the center, moisten the edges with water. Fold the dough over the filling and press the edges firmly with your fingers to seal. Then shape a decorative edge.
Heat a little oil in a hot pan. Add the dumplings and cook until the bottom is lightly browned and crispy. Pour in a ladle of boiling water, just enough to cover the bottom. Cover with a lid and let the dumplings steam for 3 minutes. Then remove the lid and let the gyoza dumplings cook until the bottom is crispy again. Remove from heat.
Mix the reduced broth with two tablespoons of soy sauce. Finely chop some chili and add it to the sauce. Slice some spring onions and add them to the sauce. Finish the sauce with a little lime juice, then serve it with the prepared dumplings.