Total: 5 hr 45 min(includes marinating and cooling times)
Active: 2 hr
Yield:50 to 54 dumplings
1 of 52 servings
For Lunar New Year, we would always eat dumplings for good luck. It is said the more dumplings you eat, the wealthier you will be for the rest of the year! The flavors of these prime short rib and butternut squash dumplings stem from the traditional Vietnamese beef stew: bo kho. The stew is perfect to eat alone, but this fun twist on the traditional recipe turns it into dumplings and gets the entire family involved.
For the short ribs and marinade: Mix together the cornstarch, shallots, tomato paste, salt, mushroom powder, black pepper, paprika, Chinese five-spice and garlic in a large bowl. Toss the ribs with the paste and marinate for 1 hour, covered, in the refrigerator.
For the braise: Preheat the oven to 325 degrees F.
Heat a large Dutch oven over medium-high heat with the olive oil. Add the ribs, in batches if necessary, and sear until golden brown on all sides, about 12 minutes. Add the coconut soda, chicken stock, tomato sauce, star anise, peppercorns, lemongrass, carrots and excess marinade paste and bring to a boil.
Cover, transfer to the oven and cook until the meat is tender, 2 1/2 to 3 hours. Strain the sauce and reserve the ribs in the sauce. Let cool, then hand-shred the meat from the ribs. Set the meat aside and keep the sauce warm.
For the butternut squash puree: Preheat the oven to 400 degrees F.
Toss the butternut squash with the olive oil, salt and cumin. Add the squash to a baking sheet and cook until completely fork-tender, 30 to 35 minutes. Transfer to a blender with the cream and puree until completely smooth.
For the dumplings: In a mixing bowl, combine the short ribs and butternut squash and season with any additional salt to taste. Reserve in a bowl over ice.
With a small brush, paint the egg wash over each dumpling skin, fill with a heaping teaspoon of the short rib and squash mix and create a dumpling by folding 5 pleats towards the center, making a pleat every 1/4 inch.
In a large nonstick sauté pan over medium heat, add 2 teaspoons of the olive oil. Add the dumplings in batches and sear the bottoms until brown, about 1 minute. Add enough water to cover the dumplings one-quarter of the way up or enough to steam the dumplings to cook them through. Cover with a lid and steam until cooked through, 2 to 3 minutes. Remove the dumplings and reserve. Repeat with the remaining dumplings.
To assemble: Pour the warm braise sauce on a plate, add the dumplings and garnish with micro cilantro, chili sauce such as Umamei or Drip and edible gold leaf for good luck!
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