Oxtail Dumpling
by Cristabel Chia
@ 18 Feb 2016
Cooking Oil, for sautéing
5kg oxtails
10 thyme sprigs, 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 Skin
1kg plain flour
2 tbsp turmeric powder
320ml tepid water
For the dumpling skin: 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 320ml tepid water and kneed to a firm and silky dough to the touch. Roll the dough out onto a floured surface into a flat sheet and then cut into 20 discs. Set aside.
Heat a frying pan with cooking oil over a medium heat until hot. Add in the oxtails and sauté until it turns brown. Remove and set aside. Reheat the sauté pan and sauté the minced thyme, diced white onions, garlic, celery stalks, carrots, 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 oxtail onto each dough disc and pinch the sides to seal. Cook the oxtail dumplings with the braising oxtail jus until softened. Place two oxtail dumplings into each serving bowl and spoon the braising oxtail jus over. Makes 20
