Oxtail dumpling

by Rachel Lim @ 27 May 2016

            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

Oxtail dumpling

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