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Crustless rib dumpling

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Crustless rib dumpling

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Tempo de preparo

1 hour(s)


25 servings


  • Roasted Beef Rib | 1 kg
  • Salt | 1 teaspoon
  • Spicy paprika | 1 teaspoon
  • Cumin | 1 coffee spoon
  • Thyme | 1 teaspoon
  • Onion powder | 1 teaspoon
  • Garlic Powder | 1 teaspoon
  • Shoyo Sauce | 1 teaspoon
  • Cayenne Pepper | 1 coffee spoon
  • Brown sugar | 1 teaspoon
  • Cream Cheese | 300 g


  1. Bake the rib in cellophane for 2 hours in the oven at 180°C, after cooking, shred and reserve.
  2. Place all the ingredients in a refractory and place on low fire until all the ingredients are homogeneous. Reserve the cream cheese and do not mix with the sauce.
  3. Add the rib, the sauce and the cream cheese in a refractory all together until obtaining a homogeneous and consistent mass where you can form balls.
  4. Leave the balls in the fridge for 1 hour.
  5. Bread in egg flour and breadcrumbs or Panko.
  6. Fry quickly until golden, as the rib is already cooked.

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