Chinese Beef Short Rib Rainbow Dumplings
Ingredients
Beef Short Ribs:
- Yield: 1 Rack ribs
- Prep Time: 30 min
- Cooking Time: 2.0 hrs
- Total Time: 2.5 hrs
- 1 large onion sliced
- 1 large carrot sliced
- 1- quart (1L) chicken stock
- 6 garlic cloves crushed
- 2" (5 cm) fresh ginger, peeled, sliced into thin rounds
- 5 pc. star anise crushed
- ¼ cup (62 ml) honey
- ¼ cup (62 ml) sherry vinegar
- ¼ cup (62 ml) soy sauce
- 1 cinnamon stick
- ¼ cup (62 ml) canola oil
- 6 - 8 lb (3 - 3.5 kg) short ribs
Short Rib Filling:
- Yield: 2lb
- Total Time: 10 min
- 1 lb (454 g) braised beef short ribs, trimmed from bones
- 3 cups (750 ml) shredded carrot
- ½ cup (125 ml) chopped green onion
- 2/3 cup (300 ml) chopped cilantro
- 2 tsp (10 ml) finely grated ginger
- 6 tbsp (90 ml) canola oil
- ¼ cup (62 ml) water
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) chicken base
- Salt to taste
Dough and Wrappers:
- Yield: 60 pieces
- Resting Time: 30 min
- Cooking Time: 8 min
- Total Time: 80 min
Original dough:
- 2 cups (500 ml) AP flour
- ½ tsp (2.5 ml) salt
- ⅔ cup (166 ml) water
Spinach dough:
- 1 cup (250 ml) AP flour
- ¼ tsp (1.25 ml) salt
- ⅓ cup (83 ml) water
- 1 cup (250 ml) fresh spinach chopped
- 1/3 cup (150 ml) fresh parsley chopped
Beet dough:
- 1 cup (250 ml) AP flour
- ¼ tsp (1.25 ml) salt
- 3 oz (85 g) beet peeled, medium diced
- ⅓ cup (83 ml) water
Tomato Jam:
- Yield: 1 cup (250 ml)
- Total Time: 20 min
- 2 cups (500 ml) diced tomatoes with juice
- ½ cup (125 ml) sugar
- 1 tsp (5 ml) chili flakes
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 ml) grated, fresh ginger
- ½ tsp (2.5 ml) kosher salt
- ¼ tsp (1.25 ml) ground cinnamon
- Pinch of cumin
Instructions
Braise Short Ribs:
- Heat oven to 400F (204C). Combine onions, carrots, chicken stock, garlic, ginger, star anise, honey, sherry vinegar, soy sauce, and cinnamon together in a large bowl.
- Heat canola oil in heavy bottom braising pot and sear ribs to a golden brown on all sides. Add the braising liquid and vegetables from the bowl, cover, and place in oven for 2 hours until tender. Cool slightly to remove meat from the bones. Continue with short rib filling.
Short Rib Filling:
- In a large bowl, combine the short rib meat, carrot, onion, cilantro, ginger, canola, water, soy sauce, pepper, and chicken base, and mix together well, season with salt to taste.
Wrapper Doughs:
- Steam beet until tender (20 minutes). Purée cooked beet with ⅓ cup water in blender until smooth. Set aside. Purée spinach and parsley together with ⅓ cup water in blender until smooth. Set aside.
- For each dough, whisk the flour and salt together. In the original dough, just add ⅔ cup water. In the spinach and beet doughs, add ⅓ cup of puree to their respective flour and salt ratios. If dough is too wet, adjust with some flour. If too dry, adjust with 1 tbsp water or puree. Knead each dough 5 minutes. Cover with plastic wrap and allow to rest 20 minutes. Meanwhile make the tomato jam.
Tomato Jam:
- Combine all ingredients in a small pot and bring to a simmer for approximately 15 minutes until thick and syrupy. Keep warm.
Rainbow Dumpling Assembly:
- Cut original dough to two even pieces to be used with spinach and beet doughs to make colored dumplings. Roll the 2 portions of original, spinach, and beet doughs separately into long even sticks approximately 20” (51 cm) long. Brush each of the long sticks of dough with water and place one original dough next to a spinach and the other original dough with the beet. Stack the beet and original doughs on top of the spinach and original sticks - with the beet and spinach on opposite sides - in a pinwheel pattern. Roll the entire log of dough together to combine colors up to 30” (76 cm) in length. Rest 10 minutes. Cut dough to even two portions and roll each portion dough to 30” (76 cm) in length again then cut into 1” (2.5 cm) pieces.
- Dust dough pieces with flour and flatten with palm of hand. Roll the dough with a rolling pin to 1⁄16” (1.5 – 2 mm) thick round wrapper.
- Place 1 tbsp short rib filling into center of wrapper. Dip finger in water and brush edges of wrapper to help seal. Fold and seal the dumpling in a shape that you like. You can simply fold in half and seal in a half moon or try other more traditional shapes.
Cook Dumplings:
- Bring a large pot of water to a boil. Add dumplings one by one, stirring occasionally, reducing heat to a simmer. Cook for 8 minutes or until dumplings float and have swelled slightly. Using a perforated spoon, remove dumplings from water and serve with the tomato jam.
Notes
Chef’s Notes:
- You may substitute pre-made dumpling wrappers from your local grocer vs. making our dough recipe.
- The dumplings can be made ahead and frozen for up to 3 months.
- The spicy tomato jam is excellent with cheeses such as Brie, Asiago, or Manchego, with egg dishes, or on a sandwich.