Braised dumplings with short rib are typical Japanese meat ravioli, also known as gyoza, a recipe that originated in Chinese jiaoza. They are small packets of noodles, thinly rolled and expertly pinched shut with finger pressure, filled with ground pork, cabbage, spring onions, fresh ginger and soy sauce – ingredients that make their flavor unique and distinctive. The gyoza are fried in a pan to get a golden crust, then steamed using the braising method , adding a little water and covering with a lid. Braised ribs are usually served as an appetizer, dipped in soy sauce or sweet and sour sauce, and are perfect to prepare at home to impress guests at a party or special dinner. So let’s learn how to make perfect braised short rib dumplings by following our step-by-step recipe.

How to make stewed pork rib dumplings

Prepare the dough: Bring 90 grams of water to a boil and pour it into a bowl with the flour, then start kneading with a fork (1).

When the dough has cooled, place it on a work surface, sprinkle it with a little potato starch and knead it with your hands for about 10 minutes (2).

Form a firm, even dough, place in a bowl, cover with a tea towel and let rest for about 30 minutes (3).

Peel and chop the white cabbage and spring onions (4).

Put the minced meat in a bowl, add a little grated ginger; season with sesame oil, soy sauce, sake (5), a pinch of fine salt and pepper and mix well. Cover the filling and let it rest for a while.

Sprinkle a small amount of potato starch on the work surface and knead the dough into a cylinder about 2 cm in diameter (6).

Cut a cylinder of dough into 10-gram pieces and form several small balls with your hands (7).

Crush the balls with the palm of your hand into slices about 2-3 cm in diameter (8).

Roll out each disk with a small rolling pin, turning the dough as you go, until you have fairly thin sheets about 6 cm in diameter (9).

Fill each dough disk with a spoonful of filling, close it and fold it into a crescent shape; close the edge by pressing on it with your fingers until you get the typical cordon shape (10).

Heat 2 tablespoons of sesame oil in a frying pan, place the ravioli in it and fry for a few seconds until the surface is golden brown and crispy (11).

Add a drop of water to cover the bottom of the ravioli, cover and continue cooking over medium heat for about 10 minutes (12).

Meanwhile, mix the soy sauce, rice vinegar and a little hot oil in a bowl (13).

Once the ravioli are cooked, remove the lid and drain the liquid; season with sesame oil and cook for a few more minutes (14).

Serve the braised short rib meatballs with the sauce in a separate bowl (15).

Storage of stewed short ribs

Braised short rib meatballs can be kept 1 day in the refrigerator, covered in a special airtight container. If you have used fresh ingredients and they have not yet thawed, you can also put them in the freezer raw.

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