Mo:mo On The Wheels Recipe

Make dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well and add 1 tbs vegetable oil and 1 cup warm water. Using a fork, gradually draw in flour until a shaggy dough forms. Continue adding the remaining warm water gradually (total about 3.5 cups) and mix until the dough comes together. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.

Rest dough

Form dough into a ball, coat lightly with oil, cover with a damp towel or plastic wrap and let rest at room temperature for 30 minutes. This relaxes the gluten and makes wrappers easier to shape.

Prepare cabbage

Place the finely shredded Napa cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 8–10 minutes to draw out moisture. Squeeze handfuls firmly over a sink or in a fine sieve to remove excess water. This prevents a soggy filling.

Cook aromatics

Heat 1 tbs vegetable oil in a small skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add 2 tsp minced garlic and 1 tsp grated ginger and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine filling

In a mixing bowl combine 2 cups ground pork, the squeezed cabbage, sautéed aromatics, 2 tbs soy sauce, 1 tsp sesame oil, 0.5 tsp salt, 0.25 tsp black pepper and 2 tbs chopped cilantro if using. Mix with a spoon or your hands until evenly distributed and slightly sticky. Taste a small amount by frying a teaspoon of mixture to check seasoning and adjust soy sauce or salt as needed.

Divide dough and roll wrappers

Divide rested dough into 3 equal portions. Keep covered. Take one portion and roll into a log about 1.25 inches in diameter. Cut into 12 equal pieces (you should have ~36 total). Keep pieces covered. On a lightly floured surface flatten one piece with your palm then roll into a 3.5 to 4-inch diameter wrapper about 1.5 mm thick, slightly thicker at the center. Repeat. Keep finished wrappers under a damp towel so they don't dry out.

Fill and pleat

Place about 1 to 1.5 tsp of filling in the center of each wrapper (enough to fill but not overstuff). Fold and pleat according to your preferred momo style: pinch center, make 5–8 pleats around and seal, or fold into half-moon and crimp. Ensure a tight seal so filling doesn't leak during cooking.

Steaming method

Line a steamer basket with parchment paper with holes or lightly oil it. Place momos at least 1/2 inch apart. Bring water in the steamer pot to a rolling simmer. Steam momos for 12–14 minutes until wrapper turns slightly translucent and filling is cooked through. Remove carefully and serve immediately with dipping sauce.

Pan-fried (potsticker / 'on the wheels')

Heat a large nonstick skillet over medium-high heat and add 2 tbs vegetable oil. Arrange momos in a single layer (not overcrowding). Fry 2–3 minutes until bottoms are golden-brown. Carefully add 3/4 cup water to the pan (enough to create steam but not submerge momos) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 6–8 minutes until water has mostly evaporated and the wrappers are cooked through. Remove lid and continue cooking 1 minute to re-crisp the bottoms. Serve hot.

Make sauce

In a small saucepan combine 1/2 cup tomato paste, 1/2 cup water, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp red chili flakes (or 1 minced fresh red chili), 1 tbs soy sauce, 1 tsp vinegar, 1/2 tsp sugar and 1/2 tsp sesame oil. Bring to a gentle simmer over medium-low heat, stirring until smooth. Simmer 3–4 minutes to meld flavors. Taste and adjust salt (about 1/4 tsp) or vinegar/chili to your preference. Remove from heat and let cool slightly before serving.

Place cooked momos on a platter and serve immediately with the warm tomato-ginger chili dipping sauce. Provide extra soy sauce or chili oil if desired. Leftover momos can be refrigerated for up to 2 days and reheated by pan-frying briefly or steaming until hot.