Steamed Oxtail Dumpling

Preparation info
  • Makes About


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About


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


    1. Place the oxtail in a large bowl and cover with cold water. Soak, refrigerated, for at least 8 hours or overnight.
    2. 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