Oxtail Dumplings (Oxtail Croquettes)

Remove all the meat from the oxtail bones using your hands, separating the shredded pieces and any remaining sauce into a bowl.

Transfer the shredded oxtail meat with sauce to a larger pan and check the seasoning, adjusting the salt if necessary.

Add 300 ml of water to the pan, as the meat mixture is too pasty, and bring it to a boil.

Once the mixture is boiling intensely, reduce the heat and gradually incorporate the all-purpose flour, one tablespoon at a time (approximately 10 tablespoons total), stirring continuously.

Cook the dough over low heat for about 5 minutes, stirring constantly so the flour cooks completely and doesn't burn on the bottom.

If the dough is still sticking to your hands after the flour has cooked, add about 3 tablespoons of oil and mix to fully incorporate and bind the mixture.

Turn off the heat and transfer the dough to a clean countertop to cool down a bit faster, spreading it out slightly.

Take small portions of the cooled dough and shape the dumplings into your desired form, such as cylinders or balls; if the dough sticks, lightly grease your hands with oil.

Dip each dumpling first into the two beaten eggs, and then into the breadcrumbs, ensuring they are completely coated.

Heat enough oil in a deep fryer or pan for frying, verifying the temperature (the toothpick test should indicate the oil is hot).

Fry the croquettes in small batches until they are nicely golden brown. Gently stir them after one minute in the oil to loosen them, if necessary.

Remove the fried dumplings and drain the excess oil on paper towels before serving.