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