Chilli Mo: Mo Recipe

Make dough

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Gradually add about 3 tbs water and 1 tsp vegetable oil, mixing until the dough comes together. Knead 6–8 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes.

Prepare filling

In a bowl combine 12 oz ground chicken (or finely minced cabbage), 4 finely chopped green onions, 3 minced garlic cloves, 1 tbs minced ginger, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp white pepper and 1/2 tsp salt. Mix until well combined and slightly sticky. Chill 10 minutes if mixture is warm — easier to handle when cool.

Shape momos

Divide rested dough into 24 equal pieces. Roll each into a 2.5–3 inch round wrapper, keeping unused dough covered to prevent drying. Place ~1 tsp to 1 tbsp filling in center of each wrapper (enough to fill without overstuffing). Pleat and seal edges to form a half-moon or round purse. Repeat until all momos are formed.

Cook momos

Steam momos in a steamer basket lined with parchment or cabbage leaves for 10–12 minutes (for meat) or 8–10 minutes (for vegetable) until filling is cooked through and wrapper is tender. Remove and let cool slightly for 2 minutes before tossing.

Prepare sauce mixture

In a small bowl whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sugar, 1 tsp dark soy or oyster sauce, 1 tbs chilli-garlic sauce and 2 tbs water. In a separate cup dissolve 1 tsp cornstarch in 2 tbs water to make a slurry. Set both aside.

Wok-toss vegetables

Heat a wok or large nonstick skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add 3 sliced garlic cloves and 1 tbs julienned ginger and stir-fry 15–20 seconds until fragrant (do not burn). Add 1 cup red bell pepper, 1 cup yellow bell pepper and 1/2 cup sliced red onion. Stir-fry 1.5–2 minutes on high so vegetables are bright and slightly crunchy. Add 3 scallion pieces and quickly toss.

Add chilli blend and momos

Reduce heat to medium-high. Add 2 tbs house chilli blend and 1 tbs chilli-garlic sauce to the wok and toss with vegetables for 20–30 seconds to bloom the spices. Add the steamed momos to the wok in a single layer; gently toss with a pair of tongs or a spatula so wrappers do not tear. Pour the prepared soy-vinegar sauce around the edge of the wok and toss gently to coat. Cook 1 minute.

Finish with slurry and seasonings

Stir the cornstarch slurry briefly and pour into the wok while tossing; this will thicken the sauce to a glossy glaze in about 20–30 seconds. Remove from heat and drizzle 1/2 tsp sesame oil and 2 tbs chopped cilantro over the momos. Toss gently to combine. Taste and adjust with lime wedges, additional chilli blend, or a splash of soy if desired.

Serve

Transfer Chilli Mo: Mo to a warm platter. Garnish with 1 tsp toasted sesame seeds and 2 tbs crispy fried onions if using. Serve immediately with lime wedges and a cold drink.