Oxtail Dumplings Recipe

Brown oxtail

Pat oxtail pieces dry and season lightly with salt and pepper. Heat vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown oxtail pieces on all sides until deeply caramelized, working in batches if necessary, about 6–8 minutes total. Transfer browned oxtail to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and sauté until softened and beginning to color, about 6 minutes. Add garlic and ginger and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute.

Deglaze and braise

Pour in the red wine (or 1/2 cup beef stock) to deglaze, scraping up browned bits. Return oxtail to the pot. Add beef stock, soy sauce, brown sugar, bay leaf, and thyme. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven, or simmer very gently on the stovetop, for 2.5–3 hours until meat is fall-apart tender. Alternatively, use a slow cooker on low for 6–8 hours.

Shred filling

When tender, remove oxtail from braising liquid and cool slightly. Remove bones and cartilage. Shred the meat finely with two forks. Strain the braising liquid and skim fat. Reduce strained liquid over medium-high heat to concentrate flavor to about 1/2 cup, then mix in to the shredded meat to moisten. Adjust seasoning with salt and pepper. Stir in sliced scallion greens and 1/2 tsp sesame oil. If mixture seems loose, thicken slightly with a cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) heated briefly until slightly glossy. Let filling cool to room temperature.

Prepare wrappers: lay out wonton wrappers on a clean surface. Keep unused wrappers covered with a damp towel to prevent drying.

Portion filling: place about 1 heaping teaspoon of shredded oxtail filling into the center of each wrapper (adjust to wrapper size; about 24 wrappers). Do not overfill.

Seal dumplings: brush edges of each wrapper with a little water (use the 2 tsp water). Fold and seal in your preferred shape: half-moon, purse, or pleated. Press firmly to remove air pockets. If desired, dust a tiny amount of cornstarch to prevent sticking between stacked dumplings.

Cook dumplings: heat neutral oil in a nonstick skillet over medium heat. Arrange dumplings in the skillet in a single layer and cook until the bottoms are golden, about 2–3 minutes. Add 1/4 cup water to the pan, immediately cover and steam for 4–5 minutes until wrappers are translucent and filling is heated through. Remove lid and cook an additional 30–60 seconds to crisp the bottoms. Alternatively, deep-fry at 350°F (175°C) until golden and crisp, about 2–3 minutes; drain on paper towels.

Combine soy sauce, mirin, honey, brown sugar, and minced garlic in a small saucepan. Bring to a low simmer over medium heat. Mix cornstarch with cold water to make slurry, then whisk into the simmering sauce. Cook, stirring, until thickened to a glossy glaze, about 2 minutes. Remove from heat and keep warm. If glaze becomes too thick, thin with a splash of water or additional mirin.

Glaze dumplings: brush or drizzle warm soy glaze over the cooked dumplings just before serving, or toss fried dumplings very briefly in the glaze in a warm pan to coat.

Whisk together mayonnaise, hot mustard, Dijon, rice vinegar, honey, water, and salt in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Chill until ready to serve. Transfer to a squeeze bottle or small dipping bowl.

Arrange 4–6 dumplings per appetizer plate. Drizzle or brush with soy glaze, dot or pipe hot mustard crème alongside each dumpling. Garnish with microgreens or cilantro, toasted sesame seeds, and thinly sliced scallion whites. Serve immediately while warm.