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short rib potstickers

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  • Papa Bob
    Founding Member
    • Jul 2014
    • 277
    • stokton ca

    short rib potstickers

    I have a dumb question, I'm looking for a good short rib pot sticker recipe but all are braised, could I brown the meat and then grind it so I don't have so much liquid and then use my go to pork and shrimp from steamy kitchen recipe but use the ground short rib well seasoned of course would love to hear from all good bad or indifferent
  • parkerj2
    Former Member
    • Aug 2016
    • 114

    #2
    I've done braised short rib ravioli - a bit different, but if they are chilled before you stuff them, it turns out terrific.

    I wouldn't waste the cut by grinding it, but that is just me. all the beautiful marbling and collagen needs to be cooked gently.

    Comment


    • Papa Bob
      Papa Bob commented
      Editing a comment
      You really should try grinding short rib, chuck and brisket together for a burger it will change you life for burgers. can't eat them often so might as well make them great fresh homemade ciabotta rolls cheese, bacon and a fried egg really good

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Papa Bob I'd certainly be interested in hearin yer mix ratios, when ya grind yer burger meat, if ya don't mind sharin. Jus recently got me a (powered) mixer attachment, vs th ol hand cranker, so gonna be playin round some, in that wise...

    • parkerj2
      parkerj2 commented
      Editing a comment
      Papa Bob my grind is 3# chuck, 1# flank, and about 4oz of Benton's Bacon (super smokey, so it works in this small amount.

      But, i will try grinding short ribs into it soon!
  • Papa Bob
    Founding Member
    • Jul 2014
    • 277
    • stokton ca

    #3
    I do agree but the last time I made them with the braise they put out a lot of moisture when I cooked them tasted good just the dumpling didn't crisp up like a pot sticker should

    Comment

    • parkerj2
      Former Member
      • Aug 2016
      • 114

      #4
      Hmmm not sure. I have eaten them in restaurants that are insanely good (braised, that is) so I'm not sure how they nail it.

      Comment

      • Papa Bob
        Founding Member
        • Jul 2014
        • 277
        • stokton ca

        #5
        I'm sure I'm just an Idiot that doing something wrong with the braise making it to wet when I make the filling

        Comment

        • parkerj2
          Former Member
          • Aug 2016
          • 114

          #6
          Maybe try this, it is what I do when my wife and I make braised short rib ravioli:

          Let the braise cool and take the meat out of the braising liquid.
          Reduce the braising liquid until thick/coats back of spoon.
          shred the meat and mix back in with the sauce.
          Mix in whatever else you're using, and let cool completely.

          Comment

          • Papa Bob
            Founding Member
            • Jul 2014
            • 277
            • stokton ca

            #7
            my friend I might give it a try thanks

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            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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