Short rib bar-bite dumplings as concepted by Chefs Maryna Frederiksen and Jamie Simpson at Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.
For the beef:
16 wonton wrappers
For the puree:
Vegetable oil, for frying
1. Braise the ribs in miso and sake using a traditional method until tender but not flaky, to yield 1 pound meat. Mix in some of the braising liquid.
2. Eggwash the edges of each wonton wrapper, fill it with 1 ounce meat, and pull the edges up to form a star; pinch closed.
3. Roast an eggplant until it is very soft. Scoop out the pulp and season it to taste with miso and black garlic paste.
4. For each serving, fry four dumplings until golden. Make four dollops of eggplant puree on a plate and top each one with a dumpling. Scatter cilantro, mint, and garlic chips on the plate.