Crispy Ropa Vieja Dumplings with Sweet-Tart Tamarind Sauce

Info

• Cook time: 1 hour
• Total time: 9 hours 15 minutes
• Yield: 1 serving

Ingredients

For the Ropa Vieja

• 1 pound flank steak
• 1 green bell pepper, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 white onion, diced
• 1 gallon beef stock, plus more as needed
• 1 cup chopped fresh cilantro

For the Tamarind Hoisin Sauce

• 1 cup hoisin sauce
• 1 cup tamarind syrup
• 1/4 cup soy sauce

For the Dumplings

• Two 14-ounce packages round dumpling wrappers
• 3 eggs, for egg wash
• 1/4 cup sesame oil
• 2 tablespoons crushed pork rinds
• 1 tablespoon mixed toasted sesame seeds (white and black)

Instructions

1. Simmer the ropa vieja: In a large pot set over medium heat, combine the flank steak, diced bell peppers, and onion. Pour in the beef stock and add the cilantro. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer. Check the liquid level once an hour, topping up with additional beef stock if needed, until the steak shreds easily when lifted with tongs—this takes 6 to 8 hours. Take the ropa vieja out, let it cool, and then shred it.
2. Make the tamarind hoisin sauce: In a medium pan over medium heat, stir together the hoisin sauce, tamarind syrup, and soy sauce. Cook, stirring, for 5 minutes so the ingredients emulsify. Remove from the heat and set aside.
3. Assemble the dumplings: Take one dumpling wrapper and brush egg wash only around its edges. Form a small ball of ropa vieja and place it in the center of the wrapper. Crimp the two outer edges of the wrapper over the filling. Bring the top and bottom edges toward the center over the filling and crimp them together—the shape should resemble a small purse. Fold the right edge to the back and crimp; fold the left edge to the front and crimp. The finished dumpling will look like a mini money bag. Repeat with the remaining wrappers and filling. Place the dumplings in the freezer for 2 hours.
4. Boil the dumplings: Fill a medium pot three-quarters full with water and set over medium heat. Bring to a boil. Add 5 frozen dumplings, stirring for the first minute to keep them from sticking to the bottom. Cook until the wrappers turn translucent, then remove.
5. Sear the dumplings: Heat the sesame oil in a small nonstick sauté pan over medium-high heat. Turn off the heat and let the pan sit for 30 seconds. Use a slotted spoon to drain as much excess water as possible from the dumplings. Carefully transfer the dumplings to the pan—be cautious, as water from the dumplings may cause the oil to splatter. Turn the heat to medium-high and cook, moving the dumplings continuously by pushing the pan forward and back or using tongs to flip them. Once the dumplings are seared on all sides, remove them from the pan.
6. Plate and serve: Add 1/4 cup of the tamarind hoisin sauce to a pasta bowl. Place the dumplings in the center and garnish with the crushed pork rinds and sesame seeds. Store the remaining dumplings and sauce for another use.