Braised Oxtail Jiaozi


As a life-long student of China and a former 4-year resident of Beijing, I like dumplings for New Year, both Western and lunar. We know them here on the menus as "boiled dumplings", but what I'm really talking about are jiaozi (??), which, if I'm not mistaken, translates to English as "lengthy, drawn-out pain in the ass." I decided to exacerbate the lengthiness of the dumpling-making process by making my own dough and filling it with braised oxtail, a 9-hour process in and of itself. Ambition seems so much less daunting when it's basically inconsequential. Funny that.

What you will need

20 ounces Unbleached all-purpose flour

12 ounces Just-boiled water

2 pounds Oxtails

3 tablespoons Virgin coconut oil

2 Onions, one red and one white

10 Cloves of garlic, peeled and halved

8 ounces Cherry or grape tomatoes

1 tablespoon Tomato paste

1 tablespoon Ketchup

1 tablespoon Soy sauce

1 tablespoon Fish sauce

1 lime, juiced

4 ounces Decent red wine

2 cups Whole milk


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