Braised Short Rib Dumplings

• 4 to 6 cups meat from braised short ribs (see recipe)
• 1 tablespoon vegetable oil, more as needed
• 2 teaspoons freshly grated ginger
• 3 cloves garlic, minced
• 2 large shallots, minced
• 7 scallions, thinly sliced
• 2 tablespoons finely chopped flat-leaf parsley
• 1/4 cup shredded daikon radish
• 2 tablespoons yuzu juice (see note)
• 3 tablespoons soy sauce
• 3 tablespoons sesame oil
• Salt
• freshly ground black pepper
• About 30 3-inch round dumpling wrappers from one 12- to 14-ounce package

1. Shred short rib meat into a large mixing bowl, discarding any bones or cartilage.
2. Place a small skillet over medium heat, and add 1 tablespoon vegetable oil.
3. Add ginger, garlic and shallots, and saute until translucent, about 2 minutes.
4. Add to bowl of shredded meat.
5. Add scallions, parsley, daikon, yuzu juice, soy sauce, sesame oil, and salt and pepper to taste.
6. Place a dumpling wrapper on a work surface and spoon one packed tablespoon of filling in the center, in an oblong shape.
7. Lightly brush edges of wrapper with water, fold in half over meat and press closed, to form a half-moon shape.
8. Stand on end to flatten the bottom.
9. Repeat until all wrappers are used.
10. (Leftover meat can be frozen.)
11. Line a large bamboo steamer or other flat-bottomed steamer with a parchment paper round.
12. Place over a pot filled with enough water to reach just below the bottom of the basket.
13. Place dumplings inside basket spacing about 1 inch apart; the dumplings will need to be steamed in batches.
14. Bring water to a boil.
15. Cover and steam until heated through, 8 to 10 minutes.
16. Replenish water as necessary.
17. Once all dumplings are steamed, set aside.
18. Place a large nonstick or well-seasoned skillet over medium heat, and add 1 to 2 tablespoons vegetable oil.
19. Add dumplings, standing them on their flattened bottoms.
20. Allow them to sear until crisp on the bottom (do not turn or sear sides), 1 to 2 minutes.
21. Transfer to a platter.

vegetable oil, ginger, garlic, shallots, scallions, flatleaf parsley, shredded daikon radish, yuzu juice, soy sauce, sesame oil, salt, freshly ground black pepper, wrappers

Taken from cooking.nytimes.com/recipes/1013053 (may not work)