Makes 32 Dumplings
For the short rib filling
Approx. 500-600g beef short rib
1 tsp Chinese five spice powder
Pinch of chili flakes (to taste)
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp kecap manis (sweet soy sauce)
1 tbsp rice wine vinegar
1 tbsp honey
250ml beef stock
For the dumpling dough
250ml wheat starch (available from Asian supermarkets)
½ tsp salt
150-200ml boiling water
2 tbsp potato starch, to use when rolling out pastry
For the dipping sauce
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tsp sweet soy
½ tsp finely grated ginger
Juice of 1 lime or enough lime to taste
Garnish- sliced spring onions, finely chopped chilli, coriander leaves, miso leaves
Food Tip: These dumplings would be a delicious addition to a hot and sour soup. Alternatively, after steaming, fry in a little oil to give a crispy texture.
Appliance Tip: The beef short rib can be cooked for twelve hours in a Miele Sous Chef Warming Drawer at 65°C.
Rub each short rib with the Chinese five spice powder, chilli flakes and sesame oil.
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.
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.
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.
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.
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.
Knead for 2-3 minutes until smooth. Sprinkle wheat starch on to the work surface to ensure that the dough does not stick.
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.
Once the cooking liquor has set, cut into 3cm squares.
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).
Place the dumplings on a greased perforated steam tray. Steam in a Miele Steam Oven at 100°C for 4 minutes.
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.