Birria Pot Stickers Recipe
Braised Short Rib Dumplings. Served with Ancho Chili Consommé, Pico, Cilantro.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumplings and Consommé
Method
Preparation and Cooking
Prepare the Braised Short Ribs
In a large pot, sear the short ribs over medium-high heat until browned on all sides. Remove and set aside.
Add the ancho chili powder, cumin, bay leaves, beef broth, salt, and pepper. Stir to combine.
Return the short ribs to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 3 hours or until the meat is tender.
Make the Dumplings
Remove the short ribs from the pot and let cool slightly. Shred the meat and discard any bones.
Place a small amount of shredded short rib in the center of each wonton wrapper. Moisten the edges with water and fold to seal.
Cook the Dumplings
Heat cooking oil in a pan over medium heat. Add dumplings and cook until golden brown on both sides.
Prepare the Ancho Chili Consommé
Strain the braising liquid and reserve it as the consommé. Adjust seasoning with salt and pepper.
Serve
Serve the potstickers with the ancho chili consommé, diced tomatoes, lime juice, and chopped cilantro.