Braised short rib dumplings are typical Japanese meat ravioli also known as gyoza, a recipe that took its origin from the Chinese jiaozi. They are small bundles of pasta, rolled out thinly and artfully sealed with the pressure of your fingers, stuffed with minced pork, cabbage, spring onions, fresh ginger and soy sauce, ingredients that make their flavor unique and unmistakable. The gyoza are browned in a pan to get a golden crust, and then steamed with the braising technique, adding a little water and closing with the lid. The braised short rib dumplings are usually served as an appetizer, dipped in soy sauce or sweet and sour sauce, and are perfect to make at home to amaze guests for a party or a special dinner. So let’s find out how to make perfect braised short rib dumplings by following our recipe step by step.
How to make Braised Short Rib Dumplings
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Prepare the dough: bring 90 grams of water to the boil and pour it into a bowl with the flour, then start kneading with a fork 1.
Prepare the dough: bring 90 grams of water to the boil and pour it into a bowl with the flour, then start kneading with a fork 1.
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When the temperature of the dough has dropped, transfer it to a work surface, sprinkled with a little potato starch, and knead with your hands for about 10 minutes 2.
When the temperature of the dough has dropped, transfer it to a work surface, sprinkled with a little potato starch, and knead with your hands for about 10 minutes 2.
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Form a firm and homogeneous dough, transfer it to a bowl, cover it with a kitchen towel and let it rest for about 30 minutes 3.
Form a firm and homogeneous dough, transfer it to a bowl, cover it with a kitchen towel and let it rest for about 30 minutes 3.
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Clean the white cabbage and spring onion, then chop them finely 4.
Clean the white cabbage and spring onion, then chop them finely 4.
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Transfer the mince to a bowl, add the minced meat and flavor with a little grated ginger; season with sesame oil, soy sauce, sake 5, a pinch of fine salt and pepper, then mix well. Cover and let the filling rest for a while.
Transfer the mince to a bowl, add the minced meat and flavor with a little grated ginger; season with sesame oil, soy sauce, sake 5, a pinch of fine salt and pepper, then mix well. Cover and let the filling rest for a while.
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Sprinkle the work surface with a little potato starch, transfer the dough and knead it until you get a cylinder of about 2 cm in diameter 6.
Sprinkle the work surface with a little potato starch, transfer the dough and knead it until you get a cylinder of about 2 cm in diameter 6.
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Cut the cylinder of dough into pieces of about 10 grams each one and make some small balls with your hands 7.
Cut the cylinder of dough into pieces of about 10 grams each one and make some small balls with your hands 7.
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Crush the small balls with the palm of your hand to obtain discs of about 2-3 cm in diameter 8.
Crush the small balls with the palm of your hand to obtain discs of about 2-3 cm in diameter 8.
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Roll out each disc with a small rolling pin, turning the dough as you go, until you get quite thin sheets with a diameter of about 6 cm 9.
Roll out each disc with a small rolling pin, turning the dough as you go, until you get quite thin sheets with a diameter of about 6 cm 9.
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Stuff each disc of dough with a spoonful of filling, then close it and fold it with a crescent moon shape; seal the edge, pinching it with your fingers, until you get the typical bundle shape 10.
Stuff each disc of dough with a spoonful of filling, then close it and fold it with a crescent moon shape; seal the edge, pinching it with your fingers, until you get the typical bundle shape 10.
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Heat 2 tablespoons of sesame seed oil in a pan, arrange the ravioli and let them cook for a few seconds, until the surface is golden and crisp 11.
Heat 2 tablespoons of sesame seed oil in a pan, arrange the ravioli and let them cook for a few seconds, until the surface is golden and crisp 11.
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Pour a drop of water to cover the base of the ravioli, close with the lid and continue cooking over moderate heat for about 10 minutes 12.
Pour a drop of water to cover the base of the ravioli, close with the lid and continue cooking over moderate heat for about 10 minutes 12.
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Meanwhile, mix the soy sauce, rice vinegar and a little spicy oil in a bowl 13.
Meanwhile, mix the soy sauce, rice vinegar and a little spicy oil in a bowl 13.
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As soon as the ravioli are soft, remove the lid and let the cooking juices dry; season with a drizzle of sesame oil and cook for a few moments 14.
As soon as the ravioli are soft, remove the lid and let the cooking juices dry; season with a drizzle of sesame oil and cook for a few moments 14.
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Serve the braised short rib dumplings with the sauce, placed in a separate bowl 15.
Serve the braised short rib dumplings with the sauce, placed in a separate bowl 15.
How to store Braised Short Rib Dumplings
Braised short rib dumplings can be stored for 1 day in the refrigerator, closed in a special airtight container. If you have used fresh ingredients and not thawed, you can also put them in the freezer raw.
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