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.
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
- 2 cups Red Cooked Oxtail meat
- wonton wrappers
- 1 egg, beaten with a teaspoon of water
- vegetable oil for frying
- Heat the oxtail meat slightly to make it easier to work with.
- On a a clean, dry surface place a few wonton wrappers.
- Place about 1 - 2 teaspoons of oxtail onto each wrapper.
- Brush a small amount of the egg onto the edges of the wrapper.
- Fold the wrapper in half diagonally, pressing out any air, and sealing the edges well.
- Repeat with the remaining wrappers and oxtail.
- If desired, brush the tips of the triangular dumplings with egg and fold inward to make a pentagonal dumpling.
- In a small pot, pour enough oil to deep fry the dumplings.
- Heat the oil to 350° F.
- Fry the dumplings in batches until golden brown and crispy, about 4 - 5 minutes.
- Drain well on paper towels to absorb any excess oil.
Forget sriracha! My condiment of choice is Thai sweet chile sauce. I dip my fries in it, put it on fried chicken, maybe a drizzle a bit in a bowl of wonton soup. It must be that satisfying combination of sweetness, followed closely by heat that tantalizes my tastebuds so.
Recently I harvested a bunch of Serrano and Jalapeno chile peppers from my little organic garden. I love spicy foods, but my six year old’s spice palate has yet to develop. I gave some to my neighbor for use in an upcoming dinner party, but I had a good amount of chiles left. I decided to try making my favorite condiment.
And it was so stinking easy!
I not only like the heat from chiles, but the flavor. Each chile pepper has its own personality, so I decided to slice the chiles instead of chopping them. This allows for a distinct chile pop of flavor when you bite into a slice. The little chunks of garlic lend their own deep flavor to the mix.
If you do not want your sauce too hot, seed the chiles and remove the veins before chopping.
This sauce will keep for a month or more in your refrigerator. But I bet it won’t last that long.
Recipe: Thai Sweet Chile Sauce
- 1/2 cup sliced hot chile peppers
- 6 cloves garlic, chopped
- 1 cup raw sugar
- 3/4 cup rice wine vinegar
- 3/4 cup water
- 1/2 teaspoon fish sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a medium saucepan over medium high heat, stir together chile peppers, garlic, sugar, vinegar, water and fish sauce.
- Bring the mixture to a boil, reduce to a simmer.
- Cook the sauce for about 7-10 minutes, or until the sauce is slightly thickened and the chiles and garlic have softened.
- In a small bowl mix the cornstarch and cold water to make a slurry.
- Slowly stir in the slurry until it is completely incorporated.
- Simmer the sauce for another minute or two, then remove from the heat.
- Let the sauce cool before storing it in a clean glass jar or bottle.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Copyright © Cheryl D Lee.