Steamed Oxtail Dumpling

Name: Steamed Oxtail Dumpling
Yield: Makes About 30 Dumplings
Cuisine: Philippines
Ingredients: 30 round dumpling wrappers, store-bought or homemade; ½ teaspoon finely minced ginger; Banana leaves, chopped cabbage, or wet cheesecloth for lining the steamer basket; 1 teaspoon soy sauce; 1 large egg, beaten; 2 teaspoons toasted sesame oil; 1 leek (white part reserved); ¼ teaspoon freshly ground pepper; 1 large egg, for sealing; 2 pounds oxtail, cut into 1-inch pieces; 2 bay leaves; 1 teaspoon whole black peppercorns; ¼ cup finely diced carrot; 1 teaspoon finely minced garlic; ¼ teaspoon sea salt; 1 tablespoon olive oil

Preparation info

Makes About
30
Dumplings

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Ingredients

2 pounds oxtail, cut into 1-inch pieces
2 bay leaves
1 teaspoon

Asia
Philippines
Main course
South East Asia

Method

Place the oxtail in a large bowl and cover with cold water. Soak, refrigerated, for at least 8 hours or overnight.
Drain the meat, rinse with cold water, and place in a heavy-bottomed pot. Add the bay leaves, peppercorns, and the green tops of the leek. Add enough cold water to cover the meat, plus 2 inches. Place the pot over medium heat and gradually bring it