Make a double or triple batch and freeze in resealable bags for a quick and easy meal
| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 210 minutes |
| Serves | Makes 30 |
| Cuisine | Chinese |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 478 |
| Fat | 29.4g |
| Saturates | 7.4g |
| Protein | 11.5g |
| Carbs | 40.8g |
| Sugars | 2.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2.
Finely chop the chilli, crush the garlic cloves and grate a 5-cm piece of ginger.
Heat the oil in a medium pot over a high heat.
Add the short ribs and fry until caramelised. Add in the mushrooms, chilli, garlic and ginger. Sauté for 2 minutes. Stir in 1 tablespoon of soya sauce, 1 tablespoon of black vinegar, oyster sauce, star anise, honey and stock (beef or chicken). Cook for a further 2 minutes. Place the pot, with the lid on, in the oven for approx. 2-3 hours, or until the meat falls off the bone.
Cool slightly before removing the bones and shredding the meat.
Chop the coriander and add it to the pot.
Dust a clean work surface with rice flour. Working with one wonton wrapper at a time, brush the edges with water. Place 2 teaspoons of the filling in the centre of the wrapper and bring all four corners to the centre to form a pyramid shape then pinch to seal. Cover with a damp tea towel and set aside.
Toast the Sichuan peppercorns in a small pan over a medium heat for approx. 3 minutes, or until fragrant and they begin to pop. Grind the peppercorns to a powder in a spice grinder or pestle and mortar.
In a small bowl, combine the ground peppercorns, chilli oil, 4 tablespoons of black vinegar, 2 tablespoons of soya sauce and grate in 5 grams of ginger.
Heat a large pan with a tight-fitting lid over a medium-high heat. Add 2 tablespoons of the oil.
Evenly place the dumplings in the pan and lower the heat. Cook without moving the pan until the bottom of the dumplings are golden and crisp, approx. 3 minutes. Fill the pan halfway with water and cover with the lid. Allow to steam for 5 minutes or until the water has evaporated, keep an eye on the bottom of the dumplings and lower the heat, if necessary, to prevent them from burning. Remove the lid from the pan and increase the heat to medium high to crisp up the bottoms, approx. 2 minutes. Remove from the pan and repeat the process with the remaining dumplings.
Serve with the chilli oil or your favourite dipping sauce.
