Braised Short Rib Dumplings
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
910 g
Beef Short Rib1 tsp
Kosher Salt2 cloves
Garlic (coarsely chopped)1 cup
Red Wine1 tbsp
Dijon Mustard1 cup
Beef Broth (low-sodium)1 tbsp
Ginger (minced)1 cup
Soy Sauce (low-sodium)1 cup
Dark Brown Sugar1 cup
Heavy CreamDirections:
1
Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes
2
Remove from the heat and cool slightly
3
Transfer to a food processor with the corn and pulse until combined
4
Add the cream and process until smooth
5
Set aside
6
For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl
7
Lay the wonton wrappers out on a cutting board
8
Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs
9
Moisten the edges of the wonton with water
10
Lift the corners of the wrapper and pinch them together
11
Continue with the remaining dumplings
12
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat
13
Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes
14
Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes
15
Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings
16
Transfer all the dumplings to a platter and serve with the soy chili glaze
17
For the short ribs: Place an oven rack in the lower third of the oven
18
Preheat the oven to 350 degrees F
19
Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper
20
In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat
21
Add the ribs in batches and brown on all sides, 7 to 8 minutes
22
Remove the ribs and set aside
23
Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes
24
Add the wine and mustard and bring to a boil, scraping the brown bits stuck to the bottom of the pan with a wooden spoon
25
Return the ribs to the pot and pour over the beef broth
26
Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes
27
For the glaze: Heat the oil in a small saucepan over medium heat
28
Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes
29
Add the soy sauce, brown sugar and red pepper flakes and bring to a boil
30
Reduce the heat and cook until thickened slightly, 5 minutes
31
Cool to room temperature
32
For the corn puree: In a medium skillet, heat the oil over medium heat