Instructions
- Prepare the Dough: In a large bowl, combine Dough ingredients. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for 45 minutes.
- Make the Filling: Heat Beef tallow in a large skillet over medium-high heat. Add Wagyu beef and cook until browned, about 3-5 minutes. Add Yellow onion and Red bell pepper and cook until softened, about 5 minutes. Season with Garlic powder, Smoked paprika, Salt, and Black pepper. Remove from heat and stir in Fontina cheese and Gouda cheese.
- Prepare the Truffle Aioli: In a small bowl, combine all Truffle Aioli ingredients. Mix well.
- Assemble the Dumplings: Divide the dough into 24 equal pieces. Roll each piece into a thin circle. Place a spoonful of Filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Cook the Dumplings: Bring a large pot of water to a boil. Add the dumplings and cook for 7-9 minutes, or until they float to the surface. Drain the dumplings.
- Serve: Serve the dumplings hot with Truffle Aioli.
