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!
Delicious Barbacoa Dumplings with Spicy Garlic Sauce
Equipment
- Dutch Oven
- Non-Stick Skillet with Lid
- Tongs
- Blender
- Small Mixing Bowl
Ingredients
For the Barbacoa:
- 2 lbs chuck roast cut into large sections
- 1 white onion chopped
- 4 cloves garlic minced
- 2 tsp salt and pepper
- 3 bay leaves
- 1 tsp dried oregano
- 2 Ancho chilies
- 3 Guajillo chile peppers
- 5 Chile de Árbol
- 2 Anaheim chilies
- 20 fl. oz beef broth
For the Dumplings:
- Dumpling wrappers thawed
- Water for sealing
For the Spicy Garlic Sauce:
- 1 tbsp soy sauce
- 1 tbsp garlic chili oil
- 1 tbsp chopped green onion
Instructions
Step 1: Prepare the Barbacoa
- Cube the chuck roast into large sections and season with salt and pepper.
- In a large Dutch oven over medium-high heat, sear the meat on all sides until golden brown.
- Add the chopped onion, minced garlic, bay leaves, dried oregano, dried chilies, and beef broth to the pot.
- Cover and let simmer on low-medium heat for 6 to 8 hours, until the meat is fall-apart tender.
Step 2: Shred the Meat & Blend the Sauce
- Remove the meat from the pot and shred it with a fork.
- Transfer the remaining liquid, chilies, onion, and herbs from the pot into a blender and blend until smooth.
- Pour the blended sauce over the shredded meat and let it sit.
Step 3: Assemble the Dumplings
- Thaw your dumpling wrappers.
- Place 1 teaspoon of barbacoa filling in the center of each wrapper.
- Wet the edges with water and seal by pressing firmly.
- (Optional) Create small pleats at the edge of the dumpling for a tighter seal.
Step 4: Cook the Dumplings
- Heat a non-stick skillet with a little oil over medium heat.
- Pan-fry the bottoms of the dumplings until they turn golden brown.
- Carefully add 3-4 tbsp of water to the pan and cover immediately with a lid to steam the dumplings.
- Steam for 2-3 minutes, then remove from heat.
Step 5: Make the Spicy Garlic Sauce & Serve
- Mix soy sauce, garlic chili oil, and chopped green onions in a 1:1:1 ratio.
- Drizzle over the dumplings and serve warm.
- Enjoy your delicious Barbacoa Dumplings with Spicy Garlic Sauce!
Leave a Reply