- 30
Ingredients
- 30 PIECES
- 4 to 6 cups meat from braised short ribs (see recipe)
- 1 tablespoon vegetable oil, more as needed
- 2 teaspoons freshly grated ginger
- 3 cloves garlic, minced
- 2 large shallots, minced
- 7 scallions, thinly sliced
- 2 tablespoons finely chopped flat-leaf parsley
- 1/4 cup shredded daikon radish
- 2 tablespoons yuzu juice (see note)
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- Salt and freshly ground black pepper
- 30 About 30 3-inch round dumpling wrappers from one 12- to 14-ounce package.
Preparation
Step 1
Shred short rib meat into a large mixing bowl, discarding any bones or cartilage.
Place a small skillet over medium heat, and add 1 tablespoon vegetable oil.
Add ginger, garlic and shallots, and saute until translucent, about 2 minutes.
Add to bowl of shredded meat. Add scallions, parsley, daikon, yuzu juice, soy sauce, sesame oil, and salt and pepper to taste.
Place a dumpling wrapper on a work surface and spoon one packed tablespoon of filling in the center, in an oblong shape.
Lightly brush edges of wrapper with water, fold in half over meat and press closed, to form a half-moon shape.
Stand on end to flatten the bottom. Repeat until all wrappers are used. (Leftover meat can be frozen.)
Line a large bamboo steamer or other flat-bottomed steamer with a parchment paper round.
Place over a pot filled with enough water to reach just below the bottom of the basket.
Place dumplings inside basket spacing about 1 inch apart; the dumplings will need to be steamed in batches.
Bring water to a boil. Cover and steam until heated through, 8 to 10 minutes. Replenish water as necessary. Once all dumplings are steamed, set aside.
Place a large nonstick or well-seasoned skillet over medium heat, and add 1 to 2 tablespoons vegetable oil.
Add dumplings, standing them on their flattened bottoms. Allow them to sear until crisp on the bottom (do not turn or sear sides), 1 to 2 minutes.
Transfer to a platter.
BRAISED SHORT RIBS
1 750-milliliter bottle red wine
1 tablespoon olive oil
3 pounds beef short ribs, cut 2 inches thick
6 medium carrots, cut into 1/4-inch slices
4 onions, coarsely chopped
1 head garlic, halved crosswise
7 sprigs thyme
8 ounces (2 sticks) butter
1 cup light brown sugar
3 tablespoons tomato paste
1/2 cup all-purpose flour.
1. In a large saucepan, boil wine until reduced by about half. Meanwhile, place a large, wide Dutch oven over high heat. Add olive oil and when it is very hot, add short ribs and sear until well browned on all sides. Transfer short ribs to a platter.
2. Heat oven to 300 degrees. Return Dutch oven to medium-high heat. Add carrots, onions, garlic and thyme. Sauté until lightly browned, about 3 minutes. Add butter and continue to sauté until vegetables are tender, another 1 to 2 minutes. Add brown sugar and tomato paste. Cook, stirring, another 2 to 3 minutes.
3. Return short ribs to Dutch oven and sprinkle with flour. Cook, stirring well, until flour is incorporated and beginning to brown. Add reduced wine and bring to a boil. Skim any foam. Cover, leaving lid slightly ajar, and transfer to oven. Cook until meat is very tender and falling off the bone, about 3 hours.
4. Short ribs may be served on the bone or the meat removed and served in chunks or shreds. To serve sauce, strain vegetables and any liquid from Dutch oven, pressing down to extract as much liquid as possible; discard solids. To de-fat sauce, skim surface or chill to remove excess fat, reheat, and serve over or mixed with short ribs.
Yield: 4 servings or 4 to 6 cups of shredded meat.