This recipe is a creation I made as a fun food fusion. I was originally trying to find new ways to consume barbacoa in non-traditional ways. Being Asian, I am a dumpling lover, so I thought this would be the perfect bite-sized dish! The subtle spice of the barbacoa with the spicy garlic sauce really works well! Make the meat ahead of time and let simmer for 6 hours.
First we need to make our barbacoa! I use chuck roast because of the marbled fat in the meat. That will render down to be very tender. I prefer cutting my chuck roast into large sections to reduce cook time. Season with salt and pepper. Heat up a large dutch oven and sear on each side until golden brown. Next, add 1 white onion, 4 cloves garlic, beef broth, dried oregano, 3 bay leaves, and the following dried chilies: 2 Ancho Chilies, 3 Guajillo Chile Peppers, 5 Chile de Arbol, and 2 Anaheim chilies. Let this simmer for 6 -8 hours until fork tender.
One the meat is tender, remove it from the pot and shred it with a fork. Take the juice from the pot and blend in a blender. Pour sauce over the shredded meat and let sit. Next, thaw out your dumpling wrappers. Place about 1 tsp of filling and use water to seal the edges. Once sealed, gently create small folds at the edge of the dumpling for a seal.
In a non-stick skillet, lightly oil and pan fry the bottoms of the dumplings until a light golden brown. Then take about 3-4 tbsp of water and cover with a lid. This will steam the dumplings. Since the inside of the dumpling is already cooked, we do not have to steam them for more than a couple of minutes!
To make the sauce, add garlic chili oil. soy sauce, and green onion together in a 1:1:1 ratio and mix. Serve warm and enjoy!
Ingredients:
- 2 lbs Chuck Roast
- 1 white onion
- 4 cloves garlic
- 2 tsp salt and pepper
- 3 bay leaves
- 1 tsp dried oregano
- 2 Ancho Chilies, 3 Guajillo Chile Peppers, 5 Chile de Arbol, and 2 Anaheim chilies
- 20 fl. oz beef broth
- dumpling wrappers
- 1 tbsp soy sauce
- 1 tbsp garlic chili oil
- 1 tbsp green onion
Instructions:
- First, cube your chuck roast into large sections. Then season with salt and pepper.
- Next, sear in your dutch oven until each side is golden brown. In the same pot, add your onion, herbs, broth, and dried chilies. Let simmer on low/medium for 6 hours-8 hours until the meat is fall apart tender.
- Nest, remove the meat and shred in a separate bowl. Take the broth and pour it with the herbs and onion and chilies and blend. Pour over the shredded meat.
- Thaw your frozen dumpling wrappers. Add 1 tsp of meat filling in the center of the dumpling wrapper. use water to seal the edges and press firmly. Gently fold small pleats at the top of the dumpling to create a seal.
- Lightly pan fry the bottom of the dumplings then carefully pour 3-4 tbsp of water into the pan and cover with a lid. Steam for 2-3 minutes.
- Mix sauce ingredients together and pour over cooked dumplings and enjoy!
Leave a Reply