Braised Short Rib Dumplings
These braised short rib dumplings are a fun combination of comfort food classics. Tender beef wrapped inside a dumpling, pan-seared until crispy, and served with a delicious red wine sauce!
What Are Braised Short Rib Dumplings?
Braised short rib dumplings are a fun combination of comfort food classics.
I love making dumplings with friends so when Brita came over, we decided to combine the two, and it turned out so good!
Brita’s short ribs are braised in red wine for hours resulting in super tender beef and a rich red wine sauce.
Definitely check out her page for the full recipe and all of her tips! She calls them “marry me” short ribs and it’ll make you want to marry her too!
After we made the short ribs, we used it to create the dumpling filling, folded the dumplings, pan-fried until the bottoms were crispy, and served with a red wine sauce.
It was love at first bite, you have to try it!
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Ingredients for Braised Short Rib Dumplings
Before you begin making these short rib dumplings, you’ll need to gather the following ingredients:
Brita’s Braised Short Ribs
- Short Ribs: Use 3 pounds of bone-in beef short ribs which is about 4-8 ribs depending on the size.
- Salt: Season the short ribs with salt to taste on all sides.
- Flour: Coat the short ribs in flour on all sides, shake off the excess.
- Mirepoix: A classic combination of chopped onion, celery, and carrots are the flavor base.
- Garlic: Garlic makes everything better. Use a whole bulb of garlic, it does not need to be peeled.
- Wine: Add a whole bottle (750 ml) of red wine. We used Daou Cabernet Sauvignon.
- Broth: Add 4 cups of beef broth to the savory red wine braising liquid.
- Sugar: Brown sugar balances out the saltiness and reduces nicely in the sauce.
- Herbs: Add a sprig each of fresh rosemary and thyme.
- Pepper: Whole black peppercorns add warmth and spice to the braising liquid.
- Butter: Butter also makes everything better. It adds a richness to the reduced sauce.
RELATED: HOW TO MAKE A CRISPY DUMPLING SKIRT
- Wrapper: I like to buy premade circular dumpling wrappers from the store to save time. You can find this at your local Asian grocery store in the freezer aisle. Defrost before use.
- Braising Liquid: Before reducing the red wine sauce, save half a cup of the braising liquid to add to the filling for juicier dumplings.
- Carrots: Add the braised carrots to the filling mixture for more flavor and a natural sweetness.
- Oil: Add a drizzle of oil when pan-searing dumplings to get a nice crispy bottom.
- Water: Add just enough water to cover the pan after searing to steam the dumplings.
- Sesame Seeds: A sprinkle of sesame seed topping adds a subtle crunch and nuttiness.
- Parsley: A sprinkle of chopped fresh parsley topping adds brightness to the short rib dumplings.
How to Make Braised Short Rib Dumplings
These braised short rib dumplings take a bit of time to make but I promise it is worth the wait!
Brita’s red wine braised short ribs is a set-it-and-forget-it kind of recipe. Just toss everything into a pot and place it in the oven.
Once the ribs are done, the dumpling folding portion is kind of relaxing.
It’s like edible arts and crafts and always more fun to do with family or friends.
The results are savory, meaty, and juicy dumplings.
It’s such a delicious and comforting combination.
Let’s walk through this braised short rib dumplings recipe step-by-step so you can recreate this perfectly at home!
As always a recipe card is at the end that you can print out, pin to Pinterest, or save for later.
Step 1: Make Brita’s Braised Short Ribs
Firstly, preheat the oven to 350°F.
Season the short ribs with salt then coat in flour on all sides. Shake off the excess.
Then in a dutch oven or oven safe pot on medium heat with a drizzle of oil, brown the short ribs.
I am using a Caraway dutch oven.
Once there is a nice sear on all sides, remove the short ribs from the pot and set it aside. They do not need to be fully cooked at this point.
To the same pot, add onions, carrots, and celery. Cook until onions are softened.
Then add garlic, red wine, beef broth, brown sugar, rosemary, thyme, and black peppercorns. Mix together and bring to a simmer.
Add the short ribs back into the pot and cover.
Braise in the oven for 3 hours.
Step 2: Create the Dumpling Filling
Once the short ribs are done braising, remove and discard the bone.
Place the short rib meat into a mixing bowl and shred.
Then add half a cup of the braising liquid and the braised carrots.
Mix together to create the dumpling filling.
Step 3: Make the Red Wine Sauce
Back to the braised short rib pot, scoop out and discard any remaining veggies, herbs, and peppercorns.
Then simmer the braising liquid for 15-20 minutes to reduce it by half, constantly whisking.
The sauce should be slightly thick and coat the back of a spoon.
Lastly, whisk in the butter.
This red wine sauce will be the braised short rib dumpling dipping sauce.
Step 4: How to Fold Dumplings
Before we begin folding dumplings, make sure you have damp towels to cover the dumplings and dumpling wrapper to prevent it from drying out.
To fold the dumplings, start by placing a single circular dumpling wrapper on to a clean surface.
Wet the edge of wrapper. This makes it easier to fold and helps to seal the dumpling at the end.
Place a small spoonful of the filling into the center of the wrapper.
Then fold it half and with the front side only, make 3 pleats towards the middle.
Push in the end to seal the corner and repeat on the other side.
Finally, pinch the top to seal.
Repeat with the remaing dumpling wrappers.
This recipe makes about 40 dumplings which varies depending on the size and amount of meat on the short ribs.
If you want to freeze the dumplings for later, stop here.
Step 5: How to Cook Dumplings
In a non-stick pan on medium heat, add a drizzle of oil.
I am using a Caraway fry pan.
Cook about 10 dumplings at a time depending on the size of your pan but do not overcrowd.
Sear dumplings for 2 minutes or until the bottoms are golden brown.
Then add just enough water to cover the pan and steam covered for 5 minutes.
Repeat with the remaining dumplings.
Step 6: Serve Braised Short Rib Dumplings
Finally, plate the braised short rib dumplings.
Top with a sprinkle of sesame seeds and parsley.
Serve with the red wine sauce to dip the dumplings in and enjoy!
How to Freeze Dumplings
My biggest life tip is to always have dumplings in the freezer for quick meals.
If you want to freeze these braised short rib dumplings for later, simply lay the folded and uncooked dumplings flat on a plate or tray so they don’t touch and stick together.
Place into the freezer for a few hour until they are frozen hard.
Once the dumplings are frozen you can place them into an airtight container or bag to store and save freezer space.
When you’re ready to eat, grab them straight from the freezer and place into a pan.
They do not need to be defrosted.
Pan-fry with oil on medium heat for about 2 minutes and steam covered for about 5 minutes.
I definitely recommend freezing and cooking fresh over cooking and reheating.
This way the dumplings stay nice and juicy!
More Dumplings You Need to Try
After you try these braised short rib dumplings, here are some more delicious dumpling recipes that you need to try!
Save This Recipe for Braised Short Rib Dumplings!
I hope this step-by-step tutorial for how to make braised short rib dumplings is helpful and that you try to recreate this delicious fusion at home!
Be sure to save this so you can make it whenever you’re in the mood for something different and share this recipe with your family and friends!
If you try it, then please leave a rating and comment below. I’d love to know what you think!
Did you make this recipe? I would love to see! Tag me on IG @feedmi_ or TikTok @feedmi
Braised Short Rib Dumplings
Brita's Braised Short Ribs
- 3 lb beef short ribs, bone-in
- salt to taste
- ½ cup flour
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 1 garlic bulb, halved
- 1 bottle (750 ml) red wine
- 4 cups beef broth
- ¼ cup brown sugar
- 1 sprig rosemary
- 1 sprig thyme
- ¼ cup whole black peppercorns
- 1 tbsp butter, unsalted
- 40 (1 lb) circular dumpling wrappers
- ½ cup reserved braising liquid + carrots
- water as needed
- oil as needed
- sesame seeds
- handful parsley, chopped
Brita's Braised Short Ribs
- Preheat oven to 350°F.
- Season the short ribs with salt then coat in flour and shake off the excess. In a dutch oven or oven safe pot on medium heat with a drizzle of oil, brown the short ribs then remove from the pot.
- To the same pot, add onions, carrots, and celery. Cook until onions are softened. Then add garlic, red wine, beef broth, brown sugar, rosemary, thyme, and black peppercorns. Mix together and bring to a simmer.
- Add the short ribs back into the pot and cover. Braise in the oven for 3 hours.
- Place the short rib meat into a mixing bowl, shred, and discard the bone. Add the reserved braising liquid, carrots, and mix together to create the filling for the dumplings.
- Scoop out and discard any remaining veggies, herbs, and peppercorns from the braised short rib pot. Then simmer the braising liquid for 15-20 minutes to reduce it by half, constantly whisking. Lastly, whisk in the butter to create a red wine sauce that will be the dumpling dipping sauce.
- To fold the dumplings, wet the edge of a circular dumpling wrapper. Place a small spoonful of the filling into the center. Then fold it half and with the front side only, make 3 pleats towards the middle, push in the end, and repeat on the other side. Pinch the top to seal. Keep the dumpling wrappers and folded dumplings covered with a damp towel so they don't dry out while you're folding the remaining dumplings.
- In a non-stick pan on medium heat, add a drizzle of oil and about 10 dumplings at a time (depending on the size of your pan, do not overcrowd). Sear dumplings for 2 minutes until golden brown. Then add just enough water to cover the pan and steam covered for 5 minutes.
- Serve the braised short rib dumplings with sesame seeds, parsley, the red wine sauce, and enjoy!