Ingredients

• 2 pounds beef short ribs
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 cloves garlic, coarsely chopped
• 1/2 yellow onion, diced
• 1/2 cup red wine, such as pinot noir or cabernet sauvignon
• 1 tablespoon Dijon mustard
• 1 cup low-sodium beef broth
• 1 1/2 teaspoons vegetable oil
• 1 tablespoon minced ginger
• 3 garlic cloves, minced
• 1/2 cup low-sodium soy sauce
• 1/3 cup dark brown sugar
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon vegetable oil
• 1/2 yellow onion, diced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup frozen and thawed corn kernels
• 1/2 cup heavy cream
• 24 wonton wrappers
• Vegetable oil for frying

Instructions

1. For the short ribs: Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. Add the ribs in batches and brown on all sides, 7 to 8 minutes. Remove the ribs and set aside. Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes. Add the wine and mustard and bring to a boil, scraping the brown bits stuck to the bottom of the pan with a wooden spoon. Return the ribs to the pot and pour over the beef broth. Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes.
2. For the glaze: Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the soy sauce, brown sugar and red pepper flakes and bring to a boil. Reduce the heat and cook until thickened slightly, 5 minutes. Cool to room temperature.
3. For the corn puree: In a medium skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes. Remove from the heat and cool slightly. Transfer to a food processor with the corn and pulse until combined. Add the cream and process until smooth. Set aside.
4. For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl. Lay the wonton wrappers out on a cutting board. Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs. Moisten the edges of the wonton with water. Lift the corners of the wrapper and pinch them together. Continue with the remaining dumplings.
5. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes. Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes. Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings. Transfer all the dumplings to a platter and serve with the soy chili glaze.