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Season the beef on all sides with salt and pepper. Heat 2 tablespoons olive oil in a large heavy-bottomed pot (like a Dutch oven) over medium high heat. Sear meat on all sides until browned, about 3-5 minutes per side. Remove to plate and set aside.
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Wipe any excess liquid from the pot and turn heat to medium. Heat remaining 2 tablespoons olive oil and add onion, carrot and celery. Saute, stirring occasionally, until starting to soften and onion is becoming translucent, about 8-10 minutes. Add beef and bone broth and bring to a boil before reducing heat to low and simmering covered for two hours.
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When brisket is tender, remove meat from pot and set aside for 10-15 minutes to cool before shredding. Add hoisin and stir to combine. Strain remaining carrot, onion and celery mixture from the broth and discard, setting broth aside in a clean pot on the stove.
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To create dumplings, lay out dumpling wrappers and add about 1-2 teaspoon of brisket filling to the middle of each. Use a little water on your finger to moisten two edges of the dumpling, then fold in half and press to seal. Wrap the triangle around your finger and seal to create a dumpling. Repeat until you run out of wrappers or filling (or both!).