Beef Short Rib Dumplings

Cooking at low and consistent temperatures in a Steam Oven produces dishes that are wonderfully tender and full of flavour. The beef short rib in this recipe is steamed cooked until it falls apart easily and then used to fill a delicate dumpling dough. Once shaped, the dumplings are then finished in a Steam Oven and served with a light soy dipping sauce.

1. Rub each short rib with the Chinese five spice powder, chilli flakes and sesame oil.

2. Preheat a small casserole dish on the hob. Pan fry each short rib until well browned and caramelised. Add the soy sauce, kecap manis, rice wine vinegar and honey to the beef and leave to simmer for 30 seconds. Add the beef stock and bring to the boil.

3. Cover and place into the Miele Steam Oven at 100°C for 3-4 hours or until the beef is very tender and pulls apart easily.

4. Allow to cool slightly, then remove the meat from the bone along with any sinew. Transfer the bone to the cooking liquor. Shred the meat using two forks. Add 3-4 tbsp of the cooking liquor, mix well and leave to cool.

5. Reduce the remaining cooking liquor by around half or until thick and sticky. Pour into a tray lined with cling film, to a level around 5mm deep. Allow to cool and then set in the fridge.

6. To make the dumpling dough, combine the wheat starch and salt in a large bowl. Add the boiling water and stir to make a paste.

7. Knead for 2-3 minutes until smooth. Sprinkle wheat starch on to the work surface to ensure that the dough does not stick.

8. Roll the dough out until it is about 2mm thick (has to be very thin) and cut out the discs using a 9cm cutter. Note: This dough should be used warm. If it becomes cold, reheat gently in the steam oven and continue to use.

9. Once the cooking liquor has set, cut into 3cm squares.

10. To assemble the dumplings, place a teaspoon of the shredded beef in the centre of the pastry disc and top with a square of the set stock. Using your finger lightly wet the edge of the disc of pastry with water. Fold the pastry over to form a half moon, folding over the edges and sealing to create small pleats (see photograph above).

11. Place the dumplings on a greased perforated steam tray. Steam in a Miele Steam Oven at 100°C for 4 minutes.

12. Whilst the dumplings are steaming, make the dipping sauce: Place all of the ingredients into a glass bowl and mix well. Transfer to a small dipping bowl.

13. Once the dumplings are cooked, arrange on a hot serving platter and garnish with herbs, chilli and spring onions. Serve with the dipping sauce.