Braised Short Rib Dumplings with Sichuan Chili Oil
Myers+Chang at Home
Joanne Chang & Karen Akunowicz
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 (if you have trouble finding some of the ingredients, try this pantry-friendly chili oil recipe). 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.
Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.
For the dumplings:
- 1 recipe Braised Short Ribs
- 1 16-ounce package round dumpling wrappers (we like Twin Marquis brand)
- 1 recipe Sichuan Chili Oil
For the braised short ribs:
- 1/2 Asian pear, cored
- 1 quart chicken stock or canned low-sodium chicken broth
- 1/2 medium yellow onion, coarsely chopped
- 2 scallions, white and green parts coarsely chopped
- 1 medium garlic clove, smashed
- 1 1-inch knob fresh ginger, peeled and sliced
- 2 whole star anise
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, such as canola
- 1 1/2 pounds boneless English-style short ribs, trimmed and cut into 2-inch medallions
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Sichuan chili oil:
- 1 tablespoon Sichuan peppercorns
- 1/4 cup chili oil
- 1/4 cup black Chinkiang vinegar
- 2 tablespoons soy sauce
- 2 teaspoons peeled and grated fresh ginger (about 1-inch knob)
- 1 teaspoon Dijon mustard
To make the braised short ribs:
1Preheat the oven to 350°F and place a rack in the center of the oven.
2Cut the Asian pear half and place in a large bowl. Add the stock, onion, scallions, garlic, ginger, star anise, soy sauce, sugar, honey, and sesame oil and stir well. Set aside. The braising mixture can be made up to 1 day in advance and stored in the refrigerator in an airtight container.
3In a large braising dish or Dutch oven, heat the vegetable oil over medium-high heat until hot. Season the short ribs all over with the salt and pepper. Carefully place them in the braising dish and turn the heat down to medium. Sear for 3 to 4 minutes on each side until well browned and caramelized. Pour the braising mixture over the ribs and bring the mixture to a boil. Cover the dish tightly with aluminum foil (or cover with the lid if using a Dutch oven). Place in the oven and braise for 2 to 2 1/2 hours, or until the meat is tender enough to pierce with a fork.
4Remove from the oven and let cool to room temperature. When cool enough to handle, shred the short rib meat with your hands into a large bowl, discarding any fat from the meat. Strain the braising liquid into the bowl to cover the beef, discarding the solids. Placing the meat in the liquid keeps it moist. The meat will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.
To make the Sichuan chili oil:
1In a small skillet, toast the Sichuan peppercorns over medium-low heat until they start to become fragrant and floral and pop a bit, 4 to 6 minutes. Use a spice grinder, coffee grinder, or mortar and pestle to grind them to a powder. In a blender or in a medium bowl using a whisk, combine the ground Sichuan peppercorns, chili oil, vinegar, soy sauce, ginger, and mustard. The Sichuan Chili Oil can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. Whisk together to recombine before serving.
To make the dumplings:
1Drain the short ribs of any juices, reserving about 1/4 cup of the juices, and shred the meat finely. Return the reserved juices to the meat to keep it moist. We are going to use what we call the “big hug” fold on these dumplings. Fill a small bowl with warm water. Lay out a dumpling wrapper on a clean work surface and scoop 1 tablespoon of the braised short rib into the center of the wrapper. Dip your finger in the water and use it to paint the edges of the wrapper. Fold the dumpling round in half, pushing out any excess air, and seal the edges of the wrapper all around. Join and seal the two pointed ends together below the base of the dumpling. Dab a bit of water on the ends for a better pinched seal. Repeat until you have used all the braised short rib. The dumplings can be made in advance and stored uncooked in an airtight container in the freezer. The easiest way to freeze them is to place them on a flat plate or tray and freeze until dumplings are completely frozen, then transfer the frozen dumplings to a resealable freezer bag or an airtight container and return them to the freezer. Thaw in the refrigerator on a flat plate before cooking.
2Fill a large skillet with about 1 inch of water and place on the stove over high heat until the water boils. Line a bamboo steamer with a lettuce leaf or parchment paper and put as many dumplings as will comfortably fit without touching into the steamer. Cover with the lid and place the steamer directly in the water in the skillet. If you don’t have a bamboo steamer, use a double boiler lined with a lettuce leaf or piece of parchment paper instead. Cook on high for 6 to 8 minutes, until the wrappers are cooked through. Transfer the dumplings to a small bowl and dress with a generous spoonful of the Sichuan Chili Oil. Serve immediately.
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.
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