Uchi – Momo Recipe

Prep vegetables

Put the shredded napa cabbage in a fine mesh sieve or bowl. Sprinkle 1/4 tsp salt over the cabbage, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze out as much liquid as possible using your hands or a clean towel. Transfer the drained cabbage to a mixing bowl.

Combine aromatics and proteins

To the bowl with drained cabbage add the ground pork, finely minced onion, garlic, ginger, and sliced green onions. Mix gently to combine.

Season and bind

Add soy sauce, rice vinegar, sesame oil, optional chili oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp cornstarch to the mixture. Use a spoon or your hands to fold the ingredients together until the mixture is cohesive but not overworked. Taste a small amount by cooking a teaspoon in a skillet and adjust salt or acidity if needed. Refrigerate the filling while you make the dough.

Make dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp fine salt. Make a well in the center and slowly pour in 3/4 cup warm water and 1 tsp neutral oil while stirring with a fork or chopstick until a shaggy dough forms. When the dough comes together, turn it onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If too sticky, add up to 1 tbsp more flour; if too dry, a teaspoon of water at a time.

Rest dough

Cover the dough with plastic wrap or a damp towel and let rest 20–30 minutes. This relaxes the gluten and makes rolling easier.

Divide and roll wrappers

After resting, divide the dough into two pieces. Roll one piece into a log about 1" in diameter and cut into 12 equal pieces (for a total of about 24 momos if repeating with the second piece). Keep unused dough covered. Flatten a piece with your palm, dust with cornstarch or flour, and roll into a 3.5"–4" round wrapper about 1.5 mm thick, leaving the center slightly thicker. Repeat with remaining pieces.

Fill and shape momos

Place roughly 1 tablespoon of filling in the center of a wrapper. Fold and pleat the edges to seal (traditional momo pleat or simple half-moon): gather the edge and overlap a few pleats while turning the wrapper until sealed with a small hole at the top or fully closed. Press gently to remove air pockets. Place finished momos on a lightly floured tray, spaced apart. Lightly brush bottoms with a little sesame oil to prevent sticking, if desired.

Prepare steamer

Fill a steamer pot or saucepan with about 2–3 inches (roughly 4 cups) of water and bring to a rolling simmer. Line a bamboo or metal steamer basket with parchment paper punched with holes or cabbage leaves to prevent sticking. Lightly oil the liner or parchment.

Steam momos

Arrange momos in the steamer with space between them. Steam over simmering water, covered, for 10–12 minutes for pork (12–14 minutes if very thick) or 8–10 minutes for chicken/vegetarian. Check one momo by cutting to ensure filling is cooked through (no pink for pork). Remove steamer from heat and let sit covered for 1 minute to settle.

Mix sauce

While momos steam, whisk together 3 tbs soy sauce, 1 tbs black or rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili paste, sliced green onion and 1/2 tsp toasted sesame seeds in a small bowl. Taste and adjust: add a touch more vinegar for brightness or a pinch of sugar if you prefer balance.

Serve

Transfer steamed momos to a serving plate, garnish with additional sliced green onions if desired, and serve hot with the dipping sauce on the side.