"A dish that was waiting for you": these gyoza are surprising, and the judges gave them a perfect score

Tapioca gyoza in coconut milk soup with lemongrass, kaffir lime and mango | Tair Mordoch

Ingredients:

For the tapioca:

• 5 cups of water

• 0.5 cup of tapioca

For the filling:

• 1 container of coconut cream

• 2 tbsp sweetened condensed milk

• 4 tbsp mango, finely diced

• Lime or yuzu zest

For the soup:

• 2 containers of 100% coconut cream

• 4 kaffir lime leaves

• 2 stalks of lemongrass

• 2 tbsp sweetened condensed milk

• 2 tbsp sugar

• Salt, 1/4 cup water

• Juice of one lime or yuzu

For the dough:

• 3 cups of 00 flour

• 1 cup of boiling water

• Salt

Preparation:

1. Tapioca: Boil water, add tapioca and cook until transparent. Strain. Mix coconut cream with condensed milk, add tapioca, mango, and zest. Freeze for 30 minutes.

2. Soup: Boil coconut cream. Pound kaffir lime leaves and lemongrass in a mortar to release aromas, add to the pot. Add remaining ingredients, simmer, and finish with lime juice.

3. Dough: Knead until smooth, rest for 30 minutes. Roll out thin and cut into circles.

4. Assembly: Fill each circle, seal tightly. Fry in a pan with oil, add water, and steam covered for 12 minutes.

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Blue cheese dumplings with fig syrup, black grapes and thyme | Haim Cohen

Ingredients:

For the dough: 200g 00 flour, 1 egg, 60ml hot water.

For the filling: 100g ricotta, 50g mascarpone, 50g blue cheese.

For the sauce: 2 figs, bunch of grapes, thyme, 1 tbsp honey, lime wedges, 3 tbsp sugar syrup.

Preparation:

1. Dough: Process ingredients until homogeneous, let rest.

2. Filling: Grind cheeses together and chill.

3. Sauce: Arrange figs and grapes in a heat-resistant pan, season with thyme and honey. Roast, then add lime and sugar syrup, reducing until thick.

4. Serving: Boil dumplings, serve with fruit and sauce.