Oxtail dumpling

By: Chef Hasan De Four posted May 27th 2016 09:28AM

            Cooking Oil, for sautéing
5kg                  oxtails
10                    thyme sprig, minced
3                      (each) white onions, garlic cloves and celery stalks,
peeled and diced
2                      carrots, diced
3 tbsp tomato paste
4 ltr                  chicken stock
 
Dumpling
1kg                  plain flour
2 tbsp turmeric powder
700ml             water
 
For the dumpling: Mix the plain flour and turmeric powder in a mixing bowl and make a well in the centre of the flour mixture. Gradually add in 700ml water and mix until a soft dough is formed. Roll the dough out onto a floured surface and then cut into 20 discs. Set aside.
 

Heat a frying pan with cooking oil until hot. Add in the oxtails and sauté until it turns browns. Remove and set aside. Reheat the frying pan and sauté the minced thyme, diced white onions, garlic, carrots and celery stalks, and tomato paste until aromatic. Transfer the sautéed vegetables into a cooking pot. Add in the sautéed oxtails and chicken stock and braise in a pre-heated oven at 160◦C until meat is fork tender, for about 3 hours. Remove and shred the braised oxtails and keep chilled. Once chilled, place a tablespoon of the shredded meat onto each dough disc and pinch the sides to seal. Cook the oxtail dumplings with the braising oxtail jus until softened.  Serve the oxtail dumpling in a bowl with the braising oxtail jus.  Serves 5

Find Out For More Recipes view all

By: Chef Peter Birks posted Nov 24th 2017 05:58PM
By: Chef Ben Goh posted Dec 06th 2018 10:03AM
By: Chef Andreas Caminada posted Jul 03rd 2017 11:16AM
By: Chef Steven Ong posted Jul 05th 2017 05:11PM
By: Richard Tay posted Jul 03rd 2017 11:25AM
By: Chef Dorcas Lee posted Jul 05th 2017 03:33PM