Your momo says …


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Waz and I LOVE dumplings. Pretty much wherever we travel, we try to experience the local yum cha – or dim sum as it’s called throughout much of the world. So we often find ourselves traipsing through Chinatown in various far-flung cities sampling the lovely little morsels in their steaming wooden baskets that make up the dim sum experience.

London has a surprisingly small Chinatown, and, sad to say, we’ve had some very dodgy yum cha on Gerrard Street, which is this Chinatown’s main drag. I would say the variety and quality of dishes is better in such establishments as China House and King of Kings in Brisneyland (that’s Brisbane in Queensland for you non-locals). Even good old Edmonton in Canada had some very fine dim sum establishments.

Having said that, we’ve found a few places in London that put up a reasonable effort. We still haven’t found anywhere that delivers it on trolleys to your table, though. And let’s face it: having those brusque and sometimes pushy Chinese ladies wheeling the trolleys round and calling out the names of unpronounceable (by me, anyway) dishes is more than half the fun. Almost as fun as accidentally ordering chicken’s feet (it has been done!). There certainly was no shortage of trolley-wheelers in Toronto’s dim sum establishments, or, of course, in the massive banquet-hall sized rooms of Hong Kong.

But making the perfect, steaming prawn dumpling encased in a paper-thin layer of glassy dumpling wrapper is a culinary task requiring no small amount of skill. So when we tried to bring a little of that yum cha experience into our own home, we opted for one of the easier-to-make varieties.

In Japan they’re called gyōza, in Tibet they’re called momos and in China they’re called jiaozi. And in North America I think they’re called pot stickers. ‘Cause they stick to the pot? Whatever you call them, they’re probably one of the easiest dumplings to make and, to my mind, one of the yummiest.

As long as you put in plenty of ginger for flavour and Chinese cabbage for crunchy texture, you’ll get a juicy mouthful of lovely, fresh flavours. And watch out for the special fry-steam method of cooking – the secret to the perfect jiaozi. Gyōza. Momo. Pot Sticker. Whatever.

– Lenny

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47 Responses to “Your momo says …”


  • Great recipe!
    What was with the car advert at the end though?

  • Hey there. I’m glad you mentioned the ad. We are trying out an ad serving option with our video hosts, blip.tv, to see whether it’s worthwhile, whether there’s any money in it, and most importantly what viewers think of the idea.

    What did you think? Obtrusive, barely tolerable or just fine? Our viewers come first so we really need the feedback.

    – Waz

  • Thanks for this. They look delicious. I think dumplings are in my future!

    But…onions, green onions, spring onions, leeks, scallions, chives, or shallots? As you said, people use different words to mean different things depending on where they live. I’m glad this is a video recipe so I can see what you used.

    What you called shallots l’ve heard called green onions or scallions in the US. I think of the bulb that looks like a tiny onion as being a shallot. It doesn’t matter in the long run, since I can see what you used, but is an interesting thing to Google. Turns out, other people in the US do call them shallots, depending on where they live. And Wikipedia does say that they’re usually called “eschallots, shallots, or spring onions” in Australia, depending on region.

    I don’t mean to focus on that one ingredient. I loved the “wanton” wrappers and your pan-fry/steaming technique. Again, thanks for the recipe!

  • p.s. I found the ad tolerable, though not desirable. If it helps you afford the site and keep posting, I don’t mind, but it would annoy me more to have to wait through an ad for your episode to start. I’d much rather have an ad at the end than at the beginning.

  • Get rid of the ads. They ruin the video which, by the way, was great as always.

    Keep It Up Guys!

  • Great video! Those “bastard” things you made look like “Siu Maai” and it’s one of the more popular dim sum. If you had more of the pork mixture left and the square wrappers you could make yourself a nice wonton soup, since it’s so gray in London.
    Thanks for putting the ad at the end, if it helps with the video, by all means.

  • Again a great video, although I was puzzled for a while about what is it that you were cooking this time (didn’t know what a momo was).

    Anyway, I was wondering about the steam frying technique you used (much tidier than the deep-frying I thought you had to use). Don’t the ineffable little things come out raw on the upper part?

    Anyway, thanks for the post and don’t refrain from putting such ads on my account, since I didn’t even notice it until I read the posts.

  • This one was very good. Are these just regular dumplings or is there something special about them? They seem like regular dumplings to me (with fancy names) but that’s just me. The ad: It was ok. I actually just quit out when it came on :) Happy cooking.

  • I’ve always known momos as gyoza or potstickers. I’ve never seen them cooked with the fry/steam method in that much oil – I always do them in a nonstick pan and use just a little oil. Traditionally (for the Japanese gyoza anyway) the tops are pleated in a fashion so that one side is creased in a few places, giving the whole thing a bit of a curve and better defining the three sides. (http://www.clubi.ie/mm/mm-gyoza.jpg for example)

    The car commercial wasn’t obtrusive, but it did catch me by surprise. iTunes didn’t register it as playing, so it confused me a bit. It also means I can’t stop it from playing unless I close the window and hide the iTunes drawer.

  • Cool video! I like dimsum a lot, though I like wontons better than dumpling. I really don’t know why, but even if they are filled with the same stuff I still like wontons better. I’d like to try you recipe, though I prefer steaming to frying.

  • You can also try putting the left over green onions in the dipping sauce, or some chopped red chili would be quite tasty as well.

  • Loved the show. I haven’t really cared for gyoza before, but I think that’s just because I’ve had them from a bar and grill, you guys made them look really fresh and delicous. I’ll have to give it a try. Didn’t mind the ad, but then again, iTunes didn’t register it properly, so I only saw a bit of it and heard the rest.

  • King of Kings in the Valley Brisbane is a great place to have Yum Cha. I have been hanging out for your next video, so thanks it was great. You guys are so funny :)

  • Thanks for another wonderful podcast! You made me laugh so much. I’m just back from the hospital after an operation and really needed the entertainment. I almost spat my drink at the end with the food poisoning joke!

    I love gyoza and usually get them at Wagamama here in Amsterdam (this chain is also in London), they have them with king prawns and water chestnut. I was surprised to see them fried in so much oil. I thought it was supposed to be a lot less oil and must tell you that I agree with Waz about putting water in oil like that. It’s not all too safe (have a fire blanket on hand!).

    I’m already looking forward to your next adventure!

    NIcole (Amsterdam)

  • so how much money you making on these ‘tings?

    ;P

  • These are not (IMHO) real momos.
    Momos are dumplings with skins made with tsampa and steamed.

    I like them dipped in a puddle of soysauce sprinkled with cayenne.

  • Yay! Glad you guys are back. Episode was hliarious as usual!!!!

  • From Lenny:

    Thanks for all the great comments, people!

    Frederico: The steaming part of the cooking ensures that the tops of the dumpling wrappers are nicely cooked, but still soft, which acts as a beautiful textural foil to the crunchy bottoms. The super-high heat of the steam also ensures the little critters are cooked all the way through despite the relatively short cooking time.

    Matt, C, Nicole: Thanks for the tips. I think you’re right. I’m going to try less oil in the pan next time. But I’m still going for the fry-steam method, ‘cause they’re just not the same without the crispy bottoms.

    Ed S: Tsampa is apparently roasted barley, wheat or rice flour… sounds interesting. If I knew where to get some (already roasted) in London, I’d try it for my next gyooza, momos, dumplings. Things.

    Kristine: SOUP!! Why didn’t I think of that??? We’re definitely doing half of them in soup next time.

    L

  • From Waz:

    Mr Wozencroft, in terms of the money we make from the postroll ads: at the moment it’s practically nothing (and I mean that), but we want to see how it progresses. Please bear with us while we test this thing out.

    W.

  • bummer, after all the comments i was looking forward to seeing the ad and didn’t get it. I’d just clicked on ‘window’s video’ to play the latest episode.
    yummy, the momos looked great! will give them a shot.

  • The momos made my mouth water something fierce!
    Ads at the end of videocasts are becoming common-place. I’d keep them. Best wishes, John

  • Yours is the first vblog I’ve been to and I really like the concept; and I especially like dumplings :)
    Also thought you were from London, CANADA (my hometown) but soon realized that you were in the more ‘exotic’ of the two.

  • No Sandra, we live in the place you Canucks call “Londonengland”. Although we did live in Edmonton, AB, when we started out doing CTK.

  • The add at the end was so small it did not worry me. However the adding of the water to such hot oil I would say a no no. Thought Lenny was living dangerously on the edge. Suggest to let oil cool a little and then let oil and water heat back up together. Hope the roof of your mouth has healed Len.

  • Great one! I look forward to watching your videos during my many business trips – Please keep up the great work! Also – prehaps product placement would be more transparent to the viewer and a better revenue stream… you could advertise your fav oils or other global brands…

  • Danielle M in Boston, MA, USA

    I saw no ad, but I don’t think it would bother me. As John said, they are very commonplace these days. Waz, I think you are a bastardized wanton. :-0 Len, your cabbage-chopping technique was especially good in this episode. Keep up the good work guys. I’ll wait with baited breath for the next episode!!!

  • And you, Danielle, are a misspeller of the word “bated”.

    Waz the bastardised wonton.

  • Cynthia on Vancouver Island

    Thanks for the great episode, you guys. The ad was not a problem at the end, as one can close off the window easily enough. If you place the ad in the middle of the episode, then I wouldn’t be so happy!
    The dumplings look great, but I would use about half the oil and about twice the water, as I like the dumplings to be soft. Most of the crisping of the bottoms happens after the water boils off, so you just have to listen for the change in the sizzle as they start browning. Mmmmm….
    Also, I’ve found the best dipping sauce to be 1 part rice vinegar to 2 parts soy sauce, with a bit of grated or julienned ginger, and a little dollop of chili paste/oil(optional).

    Thanks for the recipe and your continued hard work!

  • These were so yummy, watched and had to make them. I’m not especially good at cooking with asian ingredients but i got an A+++ from my husband for them. love the podcast keep them coming

  • That was great. Loved the whole thing and I’m going to try the recipe. I could taste the minced pork, cabbage, green onions and garlic hot and wet. Good description of everything. Thanks

  • Guys, just stumbled across you from the TIME mag site… love your work!!

    Re the ad? Fine idea though might be preferable to have a more foodie specific subject?? Trying to connect cars with gyoza is a bit of a stretch I reckon…

    Have subscribed to the podcast and off now to learn Waz and Lenny’s take on French onion soup… should be an education!

    Deeleea, Sydney

  • Any chance of posting more than once a month?

    With your international exposure, I thought sure we would see more of you.

    I am one of your addicted fans.

  • Love it!
    People have told us out here in the colonies…that if you leave a eschallot in the ground long enough…as we occassionally do….it then “morphs” into a spring onion. Does that sound like good logic? Does to us!
    Great episode…..lots of fun and frivolity in the kitchen and terrific tastes to boot!
    Willsmere.

  • A method we use all the time (here in Canada) when cooking the frozen dumplings you can buy at the asian grocery is to brown them with a tablespoon or two of oil. Then add a tablespoon of vinegar and 1/4 cup of water and cover. Stir now and then and when the water runs out (5-8 min)…it should be done…but if not…add a little more water.

  • Hi Waz and Lenny,

    First of all let me say I loved your video. You are both so entertaining and I could “almost” taste the momo through the computer :o) After watching your video, I am salivating for momo so as soon as I am done typing this comment I am going to run to the store and get the ingredients necessary to make the momo according to your wonderful recipe.

    I do not know if you are both familiar with a place called Darjeeling. I usually tell this to people who do not know where Darjeeling is, “It is the place where the renowned tea comes from :o)” Darjeeling is a small district in the state of West Bengal in India.

    I am from Darjeeling and I was born and raised there and MOMO is like the national dish there mainly I think because of the huge Tibetan population and influence. If you ask anyone from Darjeeling as to what there favorite food in the whole world is the answer I am certain you will get is Momo. Darjeeling’s momo is absolutely delicious. My mouth is watering just thinking about it but making momos there is a very long process. We make everything by scratch out there and it is a huge event especially in my home. At any given time there would be about ten people in our kitchen participating in the momo making process. We make the dough out of scratch and every one was assigned a certain task. I started participating in the momo making process since I was five years old. My first task I remember was to make circles out of the dough that an elder aunt had already kneaded. As I got older I was assigned to peel lots and lots of onions, eventually I was assigned to peel ginger, roll the circles of dough, chop onions, mix the meat mixture, and finally when I was 14 years old I finally got to fold my very first momo into nice neat pleats on the top so that it would cook perfectly without letting any steam in. I still remember that moment being one of the happiest moments at that time :o). Finally I had learned the entire process of making momos.

    Growing up momo used to be a delicacy for us as meat is extremely expensive so we used to make momos about once a month but if we went to the main town which was filled with restaurants that serve momos and sometimes it was just easier eating in restaurant than making at home. But nothing ever compared to homemade momos :o)

    The momos we made back home were a bit different from what you made. Momos can be made with any kind of meat but back home we mainly used pork. Vegetarian momos are also popular put are not as popular to meat momos. We steam momos back home usually in a three or four tiered steamer. Also I learned this after years and years of experience is to not to overcook momos. The key ingredients in Darjeeling momos are:

    1. Flour dough made from scratch. I just add flour and water in my dough.
    2. Fatty minced pork. The fat in the pork is what makes the momo so juicy. I do not really like the minced pork that we get here in the US because after the momo is cooked it usually makes the pork I do not know how to say it almost to soft in my language we call it phyash phyash. I am saving up for a meat grinder so I can mince the pork my self :o)
    3. Finely chopped onions. I usually do not measure anything but I try to use equal amounts of onions as meat.
    4. Fresh ginger paste. This is where the flavor comes in. I use lots of ginger paste. I just blend gingerroot with very little water in the blender.
    5. Salt.
    6. It is very important to mix all the ingredients thoroughly.
    7. Also it is very important to spray cooking spray or rub the steamers base with oil so that the momo does not stick.
    8. I cook my momos for 22 minutes and it comes out absolutely great.

    In Darjeeling we make a hot sauce called “achar” as a dipping sauce for momo. You can make achar out of anything. Back home people like their achar to be really hot and spicy but you can control the spiciness. The basic achar is as follows:

    1. Roast a tomato.
    2. Roast several cloves of garlic depending on how much garlic you like. I happen to love garlic. If you do not like garlic, you can use cilantro, or mint.
    3. Chili peppers. If you do not like it spicy you can make it without the chilies.
    4. Salt.
    5. Blend all the above ingredients together till it gains a sauce like consistency and your achar is ready.

    I have never made momo your way but I am extremely excited to try it. I am so sorry my comment became so long much longer than I had expected but Momo is a topic very close to my heart. Your video brought so much wonderful memories of back home flooding back. I came upon your site by typing momo in Google. I wanted to see what kind of hits it got. I am so glad I found your site.

    If you ever get a chance, I highly recommend you visit Darjeeling. It is really beautiful, the people are very nice and helpful, and the food is delicious…………. Especially the momos :o)

    Good luck with everything and Happy Cooking and Eating!

  • Hello Rai

    What a wonderful message, messages like yours are the reason we love to make Crash Test Kitchen. I hope one day we’ll get to visit Darjeerling. I’m a HUGE fan of tea – all kinds – so would love to go and see such a tea-centric place.

    Lenny

  • It Always looks so good when i watch that podcast!

    Food Waste! Food Posioning

  • Florian from Berlin

    ad? ad? what bloody ad? can’t see no ad in itunes. bugger!

    i think ads are perfectly fine, though i agree, at the beginning of the clip it would be annoying. i much prefer product placement to just some screen at the end. the ikea thingy was fine, where they gave you stuff. i absolutely loved waz’s guiness sampling, the joy of cooking extravaganza was fun, too. so why not more of that stuff? it makes an item in the show, it’s personal, you promoting something you use and like and can recommend.

    after all, we watch the show, because it’s such fun to watch you two guys, well, the recipes are nice, too, but if you’d not be doing it we’d not be watching it, wouldn’t we?

    so again, total agreement to above statement. if it’s to do with cooking (foodstuff, drinkies, kitchen gadgets, shops, and so forth) and eating (flatware, silverware, linen, restaurants, magazines the likes) and as long as it’s you doing the presenting and trying out, it’s not only not annoying, it’s actually informative and fun to watch.

    so keep on trying with the ads and keep us posted! we like to hear you talk, so you might as bloody well say something! and get them to send you a crate of guiness!

  • Florian from Berlin

    hazid goin’?

    i just tried making those momo-bunnies. could only get the rectangular wanton pastry so all of them and their mothers were pretty ugly. tasted really great, however. thanks for broadening my horizont! i never made anything remotely far eastern before except the odd curry.

    the boyfirend was mighty pleased with me. though we agreed the taste could have been even more intense. so i might try putting in some more ginger and perhaps some lime and more of that really yummy sesame-y sesame oil. thanks again for such a great tip!

    they were pretty oily however, so i dunked mine in soup to sort of rinse the oil off before eating. do you have to dab them with tissue before serving?
    howcome you guys are so apt at making all that asian/oriental stuff?

    when are you going to put out the next episode? i’m pretty desperate for a new one, it’s been a while, you know. or do i have to try out every recipe before i get a new one?

    lots of whatever and stuff from germany!

  • You can get trolley-service dim sum in London, try the New World in Leicester Place, three floors of ladies pushing strange things around on trolleys. Also, most locals think that the best Chinese restaurants in London are not in Chinatown but in Queensway – best dim sum is the Royal China, but Mandarin Kitchen and Kam Tong are also excellent.

  • Waz and Lenny,

    I discovered you guys on Miro a month or so ago and have become so addicted to your shows that I’ve come to your website and started watching old episodes. I’ve gotten a bunch of my friends watching you too. :) I’m a huge Food Network addict, but your episodes are MUCH more entertaining and real-feeling. Good work!

    One of my friends suggested that you guys have a dinner party and film other people in the kitchen/tasting too — just a thought. We were also wondering what your “real jobs” are?

    Do you ever post a written version of the recipes you use with the video? That would be helpful for the ones I’d like to try and recreate at home!

  • Instead of using corn flour you can use a whisked egg yolk instead.

  • Hey Waz and Lenny,

    First time on your site and love it!

    If you guys are mad keen on good Dim Sum / Yum cha then head through the Blackwall tunnel and take your first exit left and head to the Holiday Inn building. Sounds like a bum steer I know but there is a great Yum cha there!!

    Also Royal China west ferry circus is awesome!! great in summer as you can sit outside with views of the river. Kinda Like a chinese River cafe but 10 times cheaper.

  • Hi Ben, I know the Holiday Inn you are talking about! Yeah, it has a big Chinese restaurant, right? Atmosphere doesn’t sound that great but maybe we’ll check it out. We’ll definitely try Royal China as well. Did you ever get to the Oriental Superstore in Colindale, n/w London? I hear it’s great.

  • Laura R, 17, Berkshire

    They look so good, you guys do make me laugh as well.

    Have you ever heard of a restaurant called “Wagamamma”?(or my friends and I call it ‘Wags’) there’s plenty of them in london. They sell gyzoa, their duck gyzoa is great, i really recommend it.

    Keep up the podcasts! I watch them religiously on my ipod.

    Cheers!

  • WAZ AND LENNY!
    OMG, I am a fan. Hahaha.
    Gee,I think Im the only one who comment’s here during 09′.
    I really wish you guys reply to any of my comments. Hahaha.
    Ive left comments on Duck al’orange and this. I guess more.
    Anyways.
    I really really really hope you guys post more videos!
    PLEASEE. :))
    Bye!
    (:

    –> Living here (you guys are minor celeb’s alright!) in the PHILIPPINES! But im Korean, and 13, But I love food and I love to cook. Soo.. :))
    Keep it up, guys. 😀

  • This was my favorite video so far. :)

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