Provided by Giada De Laurentiis
Categories main-dish
Time 4h25m
Yield 24 dumplings
Number Of Ingredients 23
Steps:
- For the 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.
- For the 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.
- For the 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 oil 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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Deborah Cowan
[email protected]This is a dish that I'll definitely be making again and again.
Shamrock Mitchell
[email protected]I'm impressed with how flavorful this dish is.
Balkar Singh
[email protected]I've never made dumplings before, but this recipe was easy to follow.
Carolina Lopez
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Corinna Doran
[email protected]I'm not sure what I did wrong, but my dumplings didn't turn out fluffy.
Ashfaq Ali
[email protected]The sauce was a bit too salty for my taste.
Twarebireho Barnabas
[email protected]I'm not a big fan of dumplings, but I really enjoyed these.
nati tariku
[email protected]This is a great recipe for a cold winter night.
Mwanaisha Nechesa
[email protected]I made this recipe for my book club, and everyone loved it.
Rauf Ali
[email protected]I had a hard time finding short ribs, so I used beef stew meat instead. It turned out great!
lloyd gray
[email protected]This dish is perfect for a special occasion.
Godstime Solomon
[email protected]I love the combination of the tender short ribs and the fluffy dumplings.
ree tf
[email protected]This recipe is a keeper! I'll definitely be making it again.
Deewana pagl
[email protected]The dumplings were a bit dry for my taste, but the sauce was amazing.
Mahnoor Alam
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends.
Francena Love
[email protected]These short rib dumplings were melt-in-your-mouth delicious! The sauce was rich and flavorful, and the dumplings were cooked perfectly.