Red Cooked Oxtail Dumplings

Red Cooked Oxtail Dumplings

I had never had a dumpling of any kind with oxtails. I have eaten more than my fair share of dumplings in my day, but never with oxtail. After making these Red Cooked Oxtail Dumplings, one thing I know for sure is that I will eat oxtail dumplings again.

After making a large batch of Red Cooked Oxtails, I froze some of the oxtails.

Red Cooked Oxtails

Those oxtails were so sweet, sticky and succulent from the long slow braise in red cooking liquid. The meat fell off the bone and barely needed chewing. They were probably the richest oxtails I had ever made.

These dumplings are incredibly simple because I used store bought wonton wrappers. You will not need the entire package of wonton wrappers, so be sure to freeze them for future use.

Serve them with your favorite dumpling dipping sauce. I recommend Sweet Chile Sauce, which balances the richness of the oxtails.

 

Red Cooked Oxtail Dumplings

Red Cooked Oxtail Dumplings
 
Prep time
Cook time
Total time
 
Author:
Serves: 15-20 dumplings
Ingredients
  • 2 cups Red Cooked Oxtail meat
  • wonton wrappers
  • 1 egg, beaten with a teaspoon of water
  • vegetable oil for frying
Instructions
  1. Heat the oxtail meat slightly to make it easier to work with.
  2. On a a clean, dry surface place a few wonton wrappers.
  3. Place about 1 - 2 teaspoons of oxtail onto each wrapper.
  4. Brush a small amount of the egg onto the edges of the wrapper.
  5. Fold the wrapper in half diagonally, pressing out any air, and sealing the edges well.
  6. Repeat with the remaining wrappers and oxtail.
  7. If desired, brush the tips of the triangular dumplings with egg and fold inward to make a pentagonal dumpling.
  8. In a small pot, pour enough oil to deep fry the dumplings.
  9. Heat the oil to 350° F.
  10. Fry the dumplings in batches until golden brown and crispy, about 4 - 5 minutes.
  11. Drain well on paper towels to absorb any excess oil.

 

Red Cooked Oxtails

Red Cooked Oxtails

I have never tasting anything I did not like if it has been prepared in a red cooking sauce. Whatever protein type you braise in this flavorful liquid comes out moist and tender. Red cooking is a Chinese technique of braising meat in a soy based liquid with sweet and savory spices added.  The long, slow simmering in the spiced liquid produces a rich, tender meat.

Last year I red cooked a piece of pork belly, and it literally melted in your mouth when you took a bite.

Red Cooked Pork Belly | Black Girl Chef's Whites

After braising the pork I cooled the braising liquid, removed the now solid fat from the surface and froze it for future use.

The future is here.

Red Cooked Oxtails

Red Cooked Oxtails
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 3 quarts water
  • 1 cup mirin
  • 1 cup dark soy
  • 1 cup light soy
  • 1 cup raw sugar
  • 1 bunch scallions, sliced
  • 1 cup sliced ginger
  • 6 cloves garlic
  • 2 sticks cinnamon
  • 1 tablespoon Five Spice powder
  • 1 tablespoon Szechuan peppercorns
  • 4 pounds beef oxtails
Instructions
  1. In a large pot over medium high heat combine all the ingredients except for the oxtails.
  2. Bring the red cooking sauce to a boil, cook for about 5 minutes.
  3. Add the oxtails, cover and reduce to a simmer.
  4. Cook the oxtails for about 3 hours, until very tender.
  5. Remove the oxtails from the red cooking liquid and serve.

 

Red Cooked Oxtails