Braised Short Rib Dumplings

ingredients

24 dumplings
 
Short Ribs
2 pounds beef short ribsbeef short ribs2
2 teaspoons kosher saltkosher salt2
1 ½ teaspoons freshly ground black pepperfreshly ground black pepper1 ½
2 tablespoons vegetable oilvegetable oil2
2 cloves garlic, coarsely choppedgarlic2
½ yellow onion, dicedonion, yellow½
½ cup red wine, such as pinot noir or cabernet sauvignonred wine½
1 tablespoon Dijon mustarddijon mustard1
1 cup low-sodium beef brothlow-sodium beef broth1
Soy Chili Glaze
1 ½ teaspoons vegetable oilvegetable oil1 ½
1 tablespoon minced gingerfresh ginger1
3 garlic cloves, mincedgarlic clove3
½ cup low-sodium soy saucelow-sodium soy sauce½
⅓ cup dark brown sugardark brown sugar
½ teaspoon crushed red pepper flakesred pepper flakes½
Corn Puree
1 tablespoon vegetable oilvegetable oil1
½ yellow onion, dicedonion, yellow½
¼ teaspoon kosher saltkosher salt¼
1/8 teaspoon freshly ground black pepperfreshly ground black pepper1/8
1 cup frozen and thawed corn kernelscorn1
½ cup heavy creamheavy cream½
24 wonton wrapperswonton wrappers24
Vegetable oil for fryingvegetable oil1

instructions

 
Short Ribs
Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. Add the ribs in batches and brown on all sides, 7 to 8 minutes. Remove the ribs and set aside. Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes. 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. Return the ribs to the pot and pour over the beef broth. Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes.
Soy Chili Glaze
Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the soy sauce, brown sugar and red pepper flakes and bring to a boil. Reduce the heat and cook until thickened slightly, 5 minutes. Cool to room temperature.
Corn Puree
In a medium skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes. Remove from the heat and cool slightly. Transfer to a food processor with the corn and pulse until combined. Add the cream and process until smooth. Set aside.

For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl. Lay the wonton wrappers out on a cutting board. Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs. Moisten the edges of the wonton with water. Lift the corners of the wrapper and pinch them together. Continue with the remaining dumplings.

Heat 1 tablespoon vegetable in a large nonstick skillet over medium-high heat. Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes. Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes. Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings. Transfer all the dumplings to a platter and serve with the soy chili glaze.
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