Braised Short Rib Dumplings Recipe

Name: Braised Short Rib Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 cups meat from braised short ribs (see recipe); 1 tablespoon vegetable oil, more as needed; 2 teaspoons freshly grated ginger; 3 cloves garlic, minced; 2 large shallots, minced; 7 scallions, thinly sliced; 2 tablespoons finely chopped flat-leaf parsley; 1/4 cup shredded daikon radish; 2 tablespoons yuzu juice (see note); 3 tablespoons soy sauce; 3 tablespoons sesame oil; Salt; freshly ground black pepper; About 30 3-inch round dumpling wrappers from one 12- to 14-ounce package

Servings: persons

4 to 6 cups meat from braised short ribs (see recipe)
1 tablespoon vegetable oil, more as needed
2 teaspoons freshly grated ginger
3 cloves garlic, minced
2 large shallots, minced
7 scallions, thinly sliced
2 tablespoons finely chopped flat-leaf parsley
1/4 cup shredded daikon radish
2 tablespoons yuzu juice (see note)
3 tablespoons soy sauce
3 tablespoons sesame oil
Salt
freshly ground black pepper
About 30 3-inch round dumpling wrappers from one 12- to 14-ounce package

1
Shred short rib meat into a large mixing bowl, discarding any bones or cartilage.
2
Place a small skillet over medium heat, and add 1 tablespoon vegetable oil.
3
Add ginger, garlic and shallots, and saute until translucent, about 2 minutes.
4
Add to bowl of shredded meat.
5
Add scallions, parsley, daikon, yuzu juice, soy sauce, sesame oil, and salt and pepper to taste.
6
Place a dumpling wrapper on a work surface and spoon one packed tablespoon of filling in the center, in an oblong shape.
7
Lightly brush edges of wrapper with water, fold in half over meat and press closed, to form a half-moon shape.
8
Stand on end to flatten the bottom.
9
Repeat until all wrappers are used.
10
(Leftover meat can be frozen.)
11
Line a large bamboo steamer or other flat-bottomed steamer with a parchment paper round.
12
Place over a pot filled with enough water to reach just below the bottom of the basket.
13
Place dumplings inside basket spacing about 1 inch apart; the dumplings will need to be steamed in batches.
14
Bring water to a boil.
15
Cover and steam until heated through, 8 to 10 minutes.
16
Replenish water as necessary.
17
Once all dumplings are steamed, set aside.
18
Place a large nonstick or well-seasoned skillet over medium heat, and add 1 to 2 tablespoons vegetable oil.
19
Add dumplings, standing them on their flattened bottoms.
20
Allow them to sear until crisp on the bottom (do not turn or sear sides), 1 to 2 minutes.
21
Transfer to a platter.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 to 6 cups meat from braised short ribs (see recipe), 1 tablespoon vegetable oil, more as needed, 2 teaspoons freshly grated ginger, 3 cloves garlic, minced, and more.

Yes, Braised Short Rib Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Short Rib Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions