Make Ahead

Soft/Chewy/Beefy SteamedĀ Dumplings

April  6, 2011
0 Ratings
  • Prep time 20 minutes
  • Cook time 5 hours 10 minutes
  • Serves a crowd
Author Notes

They're soft...and chewy...and beefy. —Erin Jeanne McDowell

What You'll Need
  • Shredded Short Rib Filling
  • 3 tablespoons oil (45 g)
  • 1 1/2 lbs beef short ribs (680 g)
  • salt and pepper, as needed
  • sprinkling of Korean red pepper powder
  • 1 onion, roughly chopped (220 g)
  • 5 cloves garlic, thinly sliced (25 g)
  • 1 " piece ginger, thinly sliced (7 g)
  • 3 tablespoons tomato paste (51 g)
  • 3 cups beef broth, or more as needed (680 g)
  • sriracha, to taste
  • 2 bunches scallions, very thinly sliced
  • Dumpling Dough
  • 1 1/2 cups all purpose flour (180 g)
  • pinch salt
  • 1/2 cup water, or more as needed (113 G)
  • sweet chili sauce and/or sriracha, for dipping
  1. Heat the oil in a dutch oven. Season the short ribs with salt, pepper, and Korean red pepper powder. Sear the short ribs until nicely browned on all sides. Remove from the pot and set aside.
  2. Add the onion to the pot and sweat until translucent, about 4-5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 1 minute more.
  3. Add the tomato paste, and stir to remove all the tasty crusty bits. Add the beef broth until the short ribs are covered by 3/4, and bring the mixture to a simmer.
  4. Cover the pot, and braise on the stovetop over low heat until the shortribs are very tender (replenishing the liquid as needed), about 2-3 hours. Let cool completely in the liquid.
  5. Remove the shortribs from the liquid (I like to strain the liquid and save it for later use), and shred the meat. Add sriracha to taste, and fold in the green onions. Check the filling for seasoning at this point, too. Set aside.
  6. To make the dumpling dough, mix the flour and salt to combine.
  7. Slowly add water, mixing dough into a smooth mixture that comes together completely. Add more water as needed.
  8. Cover with a damp paper towel and let sit for 15 minutes. Divide the dough into small balls. Cover again and let sit for 15 minutes.
  9. Roll each piece of dough into a thin circle (about an 1/8? thick). Place some filling in the center.
  10. Dip your finger into some water, and run it around the edge of the dough. Bring the edges together in the center, and press firmly to seal.
  11. Steam the dumpling until the center is hot and the dough is cooked, about 4-5 minutes. Serve with sweet chili or more sriacha sauce.

See what other Food52ers are saying.

  • wssmom
  • fiveandspice
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

3 Reviews

wssmom June 3, 2011
I could just eat the shredded short ribs but this sounds like a great combo!
fiveandspice April 6, 2011
These sound delicious!
Erin J. April 7, 2011
Thanks! I love steamed's an addiction.