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1
For the short ribs: Place an oven rack in the lower third of the oven.
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2
Preheat the oven to 350 degrees F. Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper.
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3
In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat.
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4
Add the ribs in batches and brown on all sides, 7 to 8 minutes.
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5
Remove the ribs and set aside.
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6
Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes.
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7
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.
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8
Return the ribs to the pot and pour over the beef broth.
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9
Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes.
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10
For the glaze: Heat the oil in a small saucepan over medium heat.
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11
Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes.
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12
Add the soy sauce, brown sugar and red pepper flakes and bring to a boil.
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13
Reduce the heat and cook until thickened slightly, 5 minutes.
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14
Cool to room temperature.
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15
For the corn puree: In a medium skillet, heat the oil over medium heat.
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16
Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes.
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17
Remove from the heat and cool slightly.
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18
Transfer to a food processor with the corn and pulse until combined.
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19
Add the cream and process until smooth.
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20
Set aside.
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21
For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl.
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22
Lay the wonton wrappers out on a cutting board.
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23
Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs.
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24
Moisten the edges of the wonton with water.
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25
Lift the corners of the wrapper and pinch them together.
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26
Continue with the remaining dumplings.
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27
Heat 1 tablespoon vegetable in a large nonstick skillet over medium-high heat.
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28
Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes.
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29
Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes.
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30
Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings.
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31
Transfer all the dumplings to a platter and serve with the soy chili glaze.
