Fried Mo: Mo Recipe

Make the dough

In a bowl, combine all-purpose flour and 0.5 tsp salt. Gradually add warm water while stirring with a fork until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.

Prepare filling

In a mixing bowl, combine ground pork, chopped shrimp, green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 0.25 tsp white pepper, 0.25 tsp salt, and the optional egg if using. Mix thoroughly until sticky and well combined (use a cutting motion for best texture). Taste a small piece by pan-frying to adjust seasoning if desired.

Form wrappers

After dough has rested, divide into 18 equal pieces (about 1-inch balls). Roll each ball into a 3-inch round wrapper, thinner in the center and slightly thicker at the edge, dusting with flour as needed to prevent sticking.

Fill and seal

Place about 1 tablespoon of filling in the center of each wrapper. Fold and pleat the edges to seal the dumpling completely, forming a round purse or crescent. Press the top to compact filling slightly. Ensure there are no air pockets. Repeat for all wrappers.

Steam the mo: mo

Line a steamer basket with parchment paper with holes or cabbage leaves to prevent sticking. Arrange dumplings with space between them. Bring 2 cups of water to a boil in a wok or pot under the steamer. Place the steamer over the boiling water, cover, and steam for 8–10 minutes (until filling registers 74°C/165°F and wrappers look translucent).

Pan-fry to crisp

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon oil and spread to coat. Arrange steamed mo: mo in a single layer, flat side down, leaving small gaps. Fry undisturbed for about 2 minutes, or until the bottoms turn golden brown and crisp. Pour 1/4 cup water around the edges (not over), cover immediately, and let steam briefly for 30 seconds to set the bottoms and reheat—then remove the lid and allow remaining moisture to evaporate while crisping the bottoms again for 30–60 seconds. For extra crispness, add more oil if needed and fry another 30–45 seconds until deep golden and crackly.

Deep fry option (for extra crunch)

Heat vegetable oil in a deep pot to 180°C (350°F). Fry steamed dumplings 3–4 at a time for 45–60 seconds until blistered and golden. Remove with a slotted spoon and drain on paper towels. This yields a delicate crackle on the exterior.

Whisk together 3 tbsp soy sauce, 1 tbsp black or rice vinegar, 0.5 tsp sugar, and 0.5 tsp chili oil if using. Taste and adjust balance—add a few drops of water if too salty. Sprinkle sesame seeds on top if desired.

Serve sauce alongside the hot fried mo: mo for dipping.