Directions

1. Begin by preparing the overnight caramelized wagyu filling. Slow-cook high-quality wagyu beef until it becomes tender and develops rich, caramelized flavors. Ensure the beef is finely diced or minced for the filling.

2. Lay out the tapioca dumpling wrappers on a clean surface. Place about 12 grams of the caramelized wagyu filling in the center of each wrapper.

3. Moisten the edges of the wrapper with water. Bring the edges together to form a round, circular shape, enclosing the filling completely. Press the edges firmly to seal, ensuring there are no openings.

4. Bring a pot of water to a gentle boil. Carefully add the sealed dumplings to the boiling water and cook for 3 to 5 minutes, or until they float to the surface and are cooked through.

5. Have a pan or bowl with garlic oil ready. Transfer the boiled dumplings to the pan using a slotted spoon. Allow them to roll around and be evenly coated with the oil.

6. Once the dumplings are nicely coated, transfer them to a serving platter. Garnish each dumpling with a sprinkle of fried garlic, chopped Thai chili for a spicy kick, and generous shavings of fresh black winter truffles for a luxurious touch. Optionally, add a delicate piece of gold leaf for an extra touch.

7. Serve the caramelized wagyu tapioca dumplings immediately while still hot and fresh. Encourage guests to savor each bite, allowing the harmonious flavors and textures to delight their palates.