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
For the short ribs: Place an oven rack in the lower third of the oven
2
Preheat the oven to 350 degrees F
3
Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper
4
In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat
5
Add the ribs in batches and brown on all sides, 7 to 8 minutes
6
Remove the ribs and set aside
7
Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes
8
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
9
Return the ribs to the pot and pour over the beef broth
10
Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes
11
For the glaze: Heat the oil in a small saucepan over medium heat
12
Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes
13
Add the soy sauce, brown sugar and red pepper flakes and bring to a boil
14
Reduce the heat and cook until thickened slightly, 5 minutes
15
Cool to room temperature
16
For the corn puree: In a medium skillet, heat the oil over medium heat
17
Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes
18
Remove from the heat and cool slightly
19
Transfer to a food processor with the corn and pulse until combined
20
Add the cream and process until smooth
21
Set aside
22
For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl
23
Lay the wonton wrappers out on a cutting board
24
Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs
25
Moisten the edges of the wonton with water
26
Lift the corners of the wrapper and pinch them together
27
Continue with the remaining dumplings
28
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat
29
Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes
30
Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes
31
Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings
32
Transfer all the dumplings to a platter and serve with the soy chili glaze