Gyoza with fruit filling

Ingredients for 5 servings:

• 20 dough sheets (gyoza sheets)
• 2 plums
• 80 ml Armagnac
• 1 peach(s)
• 80 g sugar
• 30 g butter
• 1 tbsp cornstarch
• 80g clarified butter or ghee

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Elaborate dessert based on a Japanese preparation idea

Gyoza is relatively unknown in Europe. It is a Japanese flour and water dough that is rolled out thinly and used primarily to wrap appetizers. You can buy the sheets ready-made in Asian shops or make them yourself using this recipe: http://www.chefkoch.de/rezepte/1869691303803504/Gyoza-Teig.html. To make the filling, first simmer the two plums whole in a small saucepan with Armagnac for a few minutes so that the alcohol can absorb the fruit. Let it cool, pit the plums, and cut the flesh into cubes of about three millimeters. Since the plums will already be somewhat soft, the result will not be particularly accurate. Cut a cross into the peach and briefly place it in boiling water. The skin can now be easily peeled off. Pit and cut into thin slices. Melt the butter in a large pan and fry the peach slices with the sugar until covered in a dark caramel. Once cooled, dice the peach slices and mix with the prunes. Mix the cornstarch with a little water. Lay out the gyoza sheets and place a teaspoon of the fruit mixture in the center of each. Brush half of the dough edge with the cornstarch mixture, fold over, and press the edges together firmly. As with ravioli, as little air as possible should be trapped in the dough. For more sophisticated aesthetics, the edges of the gyozas are pleated. This is shown better online than I could laboriously describe in words. To prepare, heat the clarified butter in a lidded pan until very hot. Add the gyoza parcels in batches and let them brown lightly on one side only. The opposite side remains uncooked! Carefully add two tablespoons of water and immediately put the lid on. Danger of splashing! Let it steam for three to four minutes. Once the top has become translucent, fry for another minute to ideally allow a light crust to form on the bottom. Serve four gyoza in a single serving. Serve with orange sauce.