aro­matic braised beef & chilli dumplings

MAKES 50-55 / PREPA­RA­TION 60 MIN­UTES PLUS MARINATING / COOK­ING 5 HOURS PLUS 8-10 MIN­UTES PER BATCH

Cuisine - - FRONT PAGE -

FOR THE DUMPLINGS

¼ cup light soy sauce ¼ cup dark soy sauce ⅓ cup Shaox­ing rice wine finely grated zest and juice of 1 or­ange ¼ cup su­gar 2 tea­spoons five spice pow­der 3 star anise 1 large red chilli, roughly sliced 50g fresh ginger, sliced 4 cloves gar­lic, crushed 1kg beef brisket 1 ta­ble­spoon corn­flour 50-55 dumpling wrap­pers spray cook­ing oil

Pre­heat the oven to 160˚C. Put the soy sauces, wine, zest and juice, su­gar and five spice in a roast­ing dish that will fit the beef snugly, cover with ⅓ cup wa­ter and whisk. Add the star anise, chilli, ginger and gar­lic and stir to com­bine.

Add the beef – it should be just sub­merged. Cover with two lay­ers of foil and cook for 5 hours, turn­ing the beef twice dur­ing cook­ing. Re­move from the oven, al­low­ing the beef to cool in the brais­ing liq­uid. Re­frig­er­ate, cov­ered, overnight.

Drain and shred the meat, re­serv­ing the brais­ing liq­uid. Strain the liq­uid and mix ⅓ cup with the corn­flour, then add this to the beef and stir to coat. Use heaped tea­spoons of fill­ing to make the dumplings, and chill un­til ready to cook.

To cook, line the bases of a multi-level steamer with bak­ing pa­per. Spray the bak­ing pa­per very lightly with a lit­tle cook­ing spray and brush it over the pa­per to coat spar­ingly. Use a small, sharp knife to poke lit­tle holes in the pa­per, be­tween the bam­boo base slits. Heat a large, deep, wide fry­ing pan of wa­ter un­til boil­ing then place the steamer on top. Cook the dumplings in batches for about 8 min­utes un­til the wrap­pers are soft and the fill­ing is well heated.

FOR THE DIP­PING SAUCE & TO GAR­NISH

⅓ cup black Chi­nese vine­gar ½ cup soy sauce 1-2 tea­spoons chilli oil, plus ex­tra to taste 1 clove gar­lic, crushed 1 tea­spoon caster su­gar 2 chill­ies, finely chopped ¼ cup finely chopped chives 1 ta­ble­spoon black sesame seeds ½ cup finely chopped, roasted peanuts

While the dumplings cook, whisk the vine­gar, soy, chilli oil, gar­lic and su­gar to­gether. Serve the dumplings with the dip­ping sauce, gar­nished with the chill­ies, chives, sesame seeds and peanuts, with ex­tra chilli oil to taste.

WINE A bright, en­er­getic pinot noir – go for the Stoneleigh Lat­i­tude Marl­bor­ough Pinot Noir 2014.

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