Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though.
The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well.
To make the Sichuan chili oil:
To make the dumplings:
BRAISED SHORT RIB DUMPLINGS WITH SICHUAN CHILI OIL excerpted from MYERS+CHANG AT HOME © 2017 by Joanne Chang & Karen Akunowicz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image courtesy of Kristen Teig.