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Posted on Wed 11th October 2023

The Ultimate Momo Dumplings

Discover the art of creating delectable momos from scratch! This step-by-step tutorial will guide you through crafting perfect dumplings with ease.

Cuisine

Chinese

Time

1 hr

Servings

2

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recipe

Ingredients

The Filling

  • 100g  chicken
  • ½ bunch of coriander
  • 25g ginger 
  • 2 clove garlic
  • 2 white cabbage leaves
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • 1 green or red chilli, finely chopped 
  • 2-3 tsp light soy sauce
  • Salt to taste

The Dough

  • 100g plain white flour
  • 60ml water
  • 1 tsp oil

Method

Preparation

To make the dough

Sieve the flour into a mixing bowl and gradually add the water & oil, whilst mixing with a fork / hand. 

Take care to add the water gradually, depending on the brand, quality and age of your flour the water measurement is an approximation.

Once you have formed a rough dough and there is no longer any dry flour left, you should see lumps of dough you can now bring together to form a ball of dough. 

Tip this onto a clean work surface and knead for 5 minutes until a slightly elastic consistency is reached, this should be a ‘play dough’ consistency.

The dough would benefit from a 15-30 minute rest here.

Once rested, cut the dough into 4 pieces and roll the dough out into 1-2mm thick 

Use a 70mm diameter circular cutter to cut out as many pastries as possible.

Alternatively, roll each piece of dough into a 1 inch thick sausage shape and cut into 5 pieces. Flatten each piece and use a traditional dim sum rolling pin to roll each piece out to a 70-80mm circle. 

Toast the spices and finely chop all the other ingredients. Mix them together well, massage the meat into the ingredients  and then proceed to beat the mix to a smooth paste. 

Place 1 1⁄2 teaspoons of filling into the centre of the pastry

Lift up the pastry and squeeze the edges together as if forming a drawstring money bag shape with your dominant hand

Holding the pastry in your dominant hand, twist the top of the pastry tightly and continuously with your non-dominant hand, ensuring the filling does not leak out, until the pastry is completely sealed and you have a slightly swirled, spiraled effect at the top, and a well-rounded dumpling below.

Cooking

Fill a wok 1/3 – 1⁄2 way with boiling water. Line 2 bamboo steam baskets with dim sum steam paper or pierced greaseproof paper.

Brush the paper with a little vegetable oil and then place the prepared momos into the steam baskets, twisted side down (to prevent any loose ends from opening up).

Cover the baskets with a lid and steam on high for 10-12 minutes.

How to cook The Ultimate Momo Dumplings