Momo – Are they South Asia’s Best Dumplings?

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I first learnt how to make momo after watching my Nepalese chef mates cook them time and time again in Melbourne, so I’m sharing this delicious food with you. Please enjoy my chicken and vegetable momo recipes, served with a side of tomato chutney.

RECIPES:
Chicken momo: https://www.andy-cooks.com/blogs/recipes/chicken-momo
Veg momo: https://www.andy-cooks.com/blogs/recipes/vegetable-momo
Tomato chutney: https://www.andy-cooks.com/blogs/recipes/tomato-chutney

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

Momo or Momos I learned these from a whole bunch of nepes Legends I used to work with in restaurants in Melbourne so they called them Momo however in a short I did a while ago I did accidentally call them Momos and I was certainly told

In the comments that I got it wrong so we’re going to make Momo which is a nepales or Tibetan that region of South Asia style dumpling we going make two types and we’re definitely going to make a little tomato sauce that they make that goes along with it they’re

Absolutely delicious they’re not that hard to make so let’s get stuck in also we got a new kitchen how good 2 years in the making new studio everything’s how we wanted it open shelves extraction you can’t see that actually works beautiful lighting how good and it’s all thanks to you guys so

Thank you for watching and uh it cost a lot of money so make sure you like And subscribe is that too much I like it we’re going to make the veg base first cuz some people salt it and then let it kind of rest like that uh I prefer to

Cook it out out I think there’s kind of both ways you can do it um so real simply we’re just going to grate our carrot we’re going to finally shiffon out our cabbage dice our onion uh get our ginger and garlic ready and then

We’ll mix it all in a bowl and lastly I got a couple of these like little green chilies seeds and O there’s only two in this whole batch so if you want a little bit spicier you can certainly add a little bit more but I don’t want the kind of nucle

Hot fry pan medium heat little bit of neutral flavored oil neutral flavored neutral flavor flavor once your oil is up to Temp add your onions P your salt once your onions are sauted bit we’re going to add your garlic and ginger as well as the chili and now the

Cabbage and carrot and we’re just going to sauté this down for four or 5 minutes make sure all those flavors are are well Incorporated we’re not trying to cook this like completely through we still want a little bit of bite in this veg so we just going to season this again with

A bit more salt and some fresh pepper and just continue to slowly cook it down so what we’re trying to do here is just like evaporate the water out of the veg rather than like really cook the veg doesn’t matter that we’re not you know we don’t have a really high

Temperature we’re not you know creating any caramelization we’re just trying to take some of this moisture out so what do you think what do you think what do you think of the new kitchen was right doesn’t it it’s good so far nice and quiet no road noise everything’s where I

Designed it so if I ever complain about it I’ve only got myself to W so this is about 7 minutes and it’s time to take it out and get it cool so I’m going to put it on a large plate just so that got more surface area to cool it down there

We go want that completely cold before we start making our dumplings now we’re going to move on to the sauce which I’ll be making in a stainless steel pan from today’s sponsor maiden maiden design professional and quality products for the home cook they partner with multigenerational factories and Artisans

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One spot and start to taste bitter the sauté pan I’ll be using to make the sauce is deep enough for simmering and sautéing but also has a big enough open so the liquid can evaporate when we’re trying to reduce sauces it also has has a curved Edge making it super easy to

Pour out sauces without getting messy check out the stainers clad collection and maiden’s other cookware products by using the link in my description and a huge thank you to Maiden for sponsoring this video now let’s get the sauce on so to our pan we’re going to add about a

Cup of water and then we got some dried chilies here just going to make sure we don’t take the stems off and pop those in and turn our heat on so this is where you can really dial up the the temperature if you want to use a really

Spicy chili these are just kind of like your regular large dried chilies so while those are softening got some Tomatoes we got five tomatoes here now you can take the skins off these if you want to but I mean we’re going to blend it I wouldn’t bother just dice those up

Doesn’t really matter they’re going to get Blended anyway and then those go as well so here I got some coriander root that I’ve washed really well going to run our knife through it in that goes a nice big piece of Ginger grp that straight in so garlic going to use about six

Cloves so you can just crush them and then pop them straight in as well obviously peel them now we’re going to add about 2 tbsp of soy sauce tablespoon of vinegar and 1 tbsp of brown sugar all right we going to give this a stir and

We’re just going to cook this and simmer this for that water to evaporate and those tomatoes to really start breaking down before we blend it smells pretty good all right we’re about 6 or 7 minutes later and it’s time to blend so we’re going to pour this into a

Jug I na that these guys thought I wasn’t going to get that in there but perfect Dez never believes me give her a [Applause] blend let’s have a little taste oh it’s Petty it’s good definitely not proof little pinch of salt all right we’ll let that get to

Room temp and in the meantime we’re going to make our dough so The Dumpling wrappers are super easy the only thing that I would say is use your intuition with how much water you’re using cuz a lot of there’s a lot of things that can kind of play into the the hydration of

The dough so we’re going to start with roughly 2 cups of flour as you can see I’m not being particularly precise and a pinch of salt give that a mix and then I’m going to add some water so just add a little bit start bringing it together it’s really not too much of

An issue if you add too much cuz you can just add more flour if you need to but yeah I’d rather be adding liquid to it as opposed to adding flour so add a little bit and then at this point here we’re at this kind of like I guess you

Could call it like a Shaggy mess so that’s still not hasn’t got enough hydration but it is pretty close and it’s kind of surprising at how fast it will come together so just add really small amounts at a time now if you wanted to you could also just go buy

Dumpling wrappers from um your Supermarket or your Asian grosser but it’s really not that hard to make these and there’s something kind of therapeutic I think or impressive about making your own so the higher hydration the easier it’s going to be to roll but there’s a certain point where it

Actually just becomes hard because like too wet too sticky so you want the right amount of stickiness okay so I’m pretty happy with that at this point now I have seen often my mates would always add a little bit of vinegar I’m guessing it just changes the pH level of the flour but

I’m not a food scientist so I don’t know why that helps but let’s do it all right onto the bench just going to lightly flour it then we’re going to knead this until we have a nice smooth dough 10 minutes later we got a nice smooth

Tight dough uh but it needs to relax so back in the bowl we’ll cover it with the teail and while that’s resting for 30 minutes let’s make our chicken mix okay for the chicken filling we got 500 G of chicken mints you can make your own or

You can just buy like I have here three spring onions I’m going to finally chop these so about halfway cut the whites into halfes and then run the off through it and then we’re going to put the greens in there as well just Bunch them together and then run

Your knife through them also and there go so unlike the veg one we’re not going to cook this we’re just going to it will steam when we steam The Dumpling the Momo okay we got these green chilies just run your knife through them so these little green chilies which aren’t

The Southeast Asian like the Vietnamese bird’s eye ones they’re kind of more popular in Indian Cuisine and South Asian food they’re kind of hard to find I can’t get them always so when I do see them I I load up and I shove them in the freezer they work really well well and

That goes we got five cloves of garlic just finely grated into there and a thumb sized piece of Ginger it’s such a funny measurement I don’t know why ginger is always referred to as a thumb siiz piece I guess it makes sense but seasonings little bit of sugar a

Teaspoon ground cumin a teaspoon also not too much white ground pepper about half a teaspoon about a tablespoon of soy sauce pinch of salt and optionally little bit of MSG now MSG comes in lots of forms and formats and sometimes it’s called chicken stock powder um it’s got

Another name it starts with a the Name Escapes me uh that’s pretty common in that part of the world as well uh but it’s all pretty much the same it’s all pretty much MSG and the guys that I used to work with always use that the chicken

Powder in there instead of the MSG so mix that all together and it’s good to go leave that in the fridge until we’re ready to roll okay our dough has been resting for half an hour so what we’re going to do here is just dust our board

Lightly dust the bowl that it was in make this easier we’re going to cut this into four and we’re going to roll out a big log once it’s relatively uniform we’re just going to cut discs so like that they look like a little Noy really not a Noy but they’re

About uh 2 cm thick light dusting flour so don’t stick together in the B time to start rolling some Momo so we got some steamer baskets ready I got some Little Bits of Paper in there if you don’t get these deliberately cut pieces of paper just use some uh some

Greas prooof paper and any any steamer will do like a middle one Whatever two one for the veg one for the chicken and we’re going to roll two different shapes so the veg we’re going to roll into like a round shape so just start by flattening it out and then turning as

You roll you want to try and keep it as a circle but I wouldn’t kind of stress too much you you’ll get better as they go it’s like pancakes right like the the more you make the better they become so Momo tend to be slightly larger than um

Like a a Chinese style dumpling not by much but just a little bit I I guess they’re not quite as big as like a a steam bun or anything but there we go got up our wrapper nice and thin add a decent amount of our veg filling which

Is cold you don’t want to wrap these while this filling is hot now this isn’t a dumpling that I’m proficient at rolling so we’ll we’re going to learn to together but effectively you bring the edges together in a circle motion leaving your thumb in the middle and you

Completely stuff it up like I just did so bringing all the edges together and then crimping out the top now that is not a great example but I’m sure we’ll get we and do better the more round it is at the start the easier it is to roll

It around give it a give it a flatten with a palm of your hand you’re going to roll it once turn roll it once turn roll it and turn until youve reached the desired thickness and size now the thinner this goes the more likely it is to start

Stretching back so don’t be afraid to kind of over stretch it and then it will stretch back then to fill it take your filling and the tighter you can get your filling at the start the easier it is when you’re folding around it in the center so the starting part is the

Hardest part just starts folding pushing with these two fingers and folding leave this Thumb in the center effectively You’re Building The Dumpling around this thumb it’s not going to leave that Center fold and squeeze fold and squeeze fold and squeeze fold and squeeze fold and squeeze fold and squeeze fold and

Squeeze till you end up with something like shape like that bring all the sides together and pinch tight there you go okay the chicken one the shape is more similar it’s I guess it’s a large guoa shape so guoa is the Japanese style that are often pan fried not always and

I have made a lot of gooses in my day so I shouldn’t have an issue rolling these same as before with technique with the dough except you probably want these ones a little bit thicker not much and you don’t want to fold it over and then

Run your rolling pin over it cuz that’s annoying it’s probably more important that you get these as round as possible so the chicken mince is really sticky so make sure where you put it down it ain’t going to move cuz if you try and move

That you’re going to be in all sorts and I literally just forgot how to make this dumpling so we’re back there we go one done so same as before flatten with the palm of your hand roll and turn collect your mix kind of want it roughly like a rugby ball

Shape make it easier in the center okay so you going to bring the two opposite sides together over the top pushing the mix down a bit then working with your index finger and your thumb you’re going to squeeze and push squeeze and push squeeze push if you have a little bit of

Extra filling coming out the end just squeeze it out into your steamer okay we got a large pot of water that’s rapidly boiling on our Momo go woo so I’ve got the veg sorry I got the chicken in the bottom and the veg in the top that’s

Probably a little bit bit safe and sorry but feel like the chicken might take a little bit longer to heat through and you obviously want that chicken to get cooked and also you don’t want any juices from the chicken to fall to the water not onto the dumpling underneath

But I don’t think any juices is going to fall out and anyway these are going to steam for about 8 to 10 minutes uh and then we’re good to eat all right we are 7 Minutes 8 minutes sorry in woo we’re looking good you can see that they’re done when they’re kind

Of firm to touch and the skin start to go opaque let’s get them off Simply Stunning I’m pretty happy with how these turned out but do they taste like the ones my mate Javan used to make me delicious juicy nicely balanced you know still a little bit of texture in

That veg and yes I am going to double dip and the chicken these are my favorite by far yum pick up bit spicy well I guess I’m going to have to end that pretty quickly absolutely delicious I love it they’re delicious make them you won’t regret it make your friends help you

Roll them it’s a fun activity to get everyone involved thank you for watching like this video if you took anything from it subscribe if you’re not and we’ll see you next week for another another recipe peace