Pan-fried oxtail dumplings

Pan-fried oxtail dumplings

10 dumplings
Earl Carter

This makes for a delicious item more like a large bun than a dumpling. We have from time to time replaced the oxtail with wagyu shin, which brings its own distinct flavour. It’s best to cook the oxtail the day before you plan to make these dumplings.


Quantity Ingredient
60ml grapeseed oil
1 tablespoon chilli bean paste
80ml shaoxing rice wine
1 tablespoon rock sugar
250ml chicken stock
2 tablespoons chinese five-spice
2 teaspoons sea salt
1kg oxtail, cut into 2 cm pieces
1/2 onion, finely diced
2 spring onions, thinly sliced, white part only
pinch ground white pepper
1/2 lemon, juiced

Hot water pastry

Quantity Ingredient
30g bread flour, sifted
120g plain flour, sifted
1/2 teaspoon salt
100ml boiling water
1 tablespoon water, at room temperature
1 teaspoon lard


  1. Preheat the oven to 150°C.
  2. To make a sauce, in a small saucepan over medium heat, gently cook 1 teaspoon of the grapeseed oil, add the chilli bean paste and sauté for 10 seconds. Add the shaoxing rice wine and let it reduce for a minute before adding the rock sugar, chicken stock, five-spice and sea salt. Cook until the sugar has dissolved. Remove from the heat and set aside.
  3. In a large saucepan warm 30 ml of the grapeseed oil over high heat. Season the oxtail with salt and sear the oxtail until browned all over. Transfer to a heavy roasting dish and pour over the sauce along with 250 ml water. Cover the tray tightly with foil, then place it in the oven and roast for 2 hours.
  4. Reduce the heat to 110°C and cook for a further 4 hours. Check every so often and turn the pieces of oxtail over, adding a little more water if the dish is getting a bit dry. Remove from the oven and leave to cool to room temperature. When cool, remove the pieces of oxtail and pick the meat from the bones. Reserve the braising liquid.
  5. Meanwhile in a saucepan over medium heat, gently cook the onion in 1 teaspoon grapeseed oil until translucent. Add the reserved braising liquid and reduce until very thick and sticky.
  6. Place the picked meat in a large bowl and add the spring onion along with 60 ml of the reduced cooking liquid. Mix well and season with the white pepper and a squeeze of lemon juice. Taste and add more of the reduced cooking liquid if it seems too dry.
  7. Spread out onto a tray and place in the refrigerator to cool.
  8. Preheat the oven to 190°C.
  9. To make the hot water pastry, in a bowl mix together both flours and the salt. Make a well in the centre and add the boiling water, followed by the room temperature water, mixing until the dough comes together. Add the lard and continue to mix until well combined and smooth. Portion the dough into 40 g balls.
  10. On a lightly floured surface, roll the dough out using the ‘turn and roll’ technique to make the edges thinner and to leave the middle thicker. Spoon 40 g of the oxtail mix onto a piece of dough and enclose the pastry around it making it into a flat disc. Repeat with the remaining dough. Refrigerate the dumplings for 2–3 hours before cooking.
  11. To cook the dumplings, gently warm the remaining grapeseed oil in an ovenproof frying pan over medium heat and place the dumplings in the pan, fold side down. Cook for 2 minutes or until golden, then carefully turn over and cook the other side for 30 seconds. Transfer the pan to the oven and bake for 4 minutes or until nice and golden. Serve immediately.
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