Bao Buns
Vivian Chan-Tam
79 ratings with an average rating of 4 out of 5 stars
79
2 hours 25 minutes
Tsak Sha Momos
Updated Feb. 9, 2024
- Total Time
- 1 hour, plus resting time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 dozen
- 1pound ground or finely chopped beef, about 15-percent fat
- ½cup minced onion
- ½cup minced cilantro stems
- 3tablespoons minced fresh ginger
- 2tablespoons canola oil
- 2teaspoons minced garlic
- 1¼teaspoons salt
- About 48 round dumpling or gyoza wrappers (about 3¼ inches wide)
- Sepen (see recipe) or other hot sauce or soy sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (42 servings)
48 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Make the Filling
- Step 1
In a bowl, combine the beef, onion, cilantro, ginger, oil, garlic, salt and 2 tablespoons of water. Using your hands or a spoon, mix lightly but well. Set aside, from 30 minutes to 2 hours, to develop the flavors.
Make the Dumplings
- Step 2
Lay 6 wrappers out on a work surface. Spoon about 2 teaspoons of filling onto the upper half of each wrapper. With a damp cloth, lightly moisten the edges of each wrapper and fold up and over the filling into a half-moon, gently pressing the edges to seal. To pleat the sealed edges, start at one tip of the half-moon and make small folds in the dough, pressing them flat as you work your way along the edge. There should be space for about 7 folds. Place finished dumplings on a nonstick surface and cover lightly with damp paper towels. Refrigerate if not cooking immediately.
- Step 3
When ready to cook, boil water in the bottom of a large steamer. Spray the steamer tray lightly with nonstick spray and gently add the dumplings, making sure they do not touch. Steam in batches for 10 minutes, until the wrappers are slightly translucent, and serve immediately.
- Step 4
To eat, spoon a dab of sauce onto a small plate. Pick up a dumpling and bite off one end; do not let the juice spill out. Carefully suck out the juice, then eat the rest in bites, dipping it into the sauce.
Private Notes
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Cooking Notes
YC
It's just flour and water. I would suggest 4 cups of flour with 2 cups of water. It will be a bit wet and sticky but it's easier to cut with some flour than it is to get a dry dough to malleability. Also, slightly sticky means that your momos will stay closed when you steam and not result in lost juice - which is my favourite part! Just make sure that when you roll out, you do it on a well floured board and do not flip the dough. That way, one side is sticky enough to close.
Somad Nomad
Made today with minced chicken thigh. Liberal with ginger and garlic, I added a couple of spring onions too. It was truly fantastic. Made 39 dumplings using wonton wrappers. Thank you!
KS
Left over cooked momos can be frozen or refrigerated for a day, then browned in a skillet with a little vegetable oil. This is one of my favorite ways to eat them!
Doug
Very tasty. I used homemade dumpling skins, and served with a soy, Sriracha, Vinegar sauce. I also cooked in a bit of oil first then steamed in the pan with a 1/4 cup of water. Froze half for later use.
Brad
I've done these, often, with lamb. The sepen recipe looks wonderful. Another sauce I often do is tomato achar. Roast some tomatoes; mix them with hing, sichuan pepper, cumin, chili, salt; sauteed ginger and garlic. Maybe a little lime.
Reeham
I have been buying beef momos from a food truck for years now, but find that the quality has decreased, so began my journey to the perfect momo. This was the closest I found, but I double the beef and use a fattier version, and add soy sauce, while being careful with the herbs; I suggest using less herbs for 1 pound of beef.I also finely chop and mince everything so its evenly incorporated with the beef, therefore the ratio of beef to herb is roughly 2-2.5 to 1.
Jess
Dough recipe for Mongolian buuz (similar to momo but usually filled with mutton, salt, and onion): 1) mix 2 cups of flour with 2/3 cups water—you’ll want the dough to be on the firm side so it’s easier to fold later on 2) cover with a bowl and let rest for 15 min 3) cut into 6-8 parts and roll out into long “snake” shape 4) slice into 1-1.5 inch pieces, flatten and roll into thin discs, a little thicker in the middle 5) fill and fold!
Becca
We used Impossible beef to make these veggie friendly. SO good!
Kristin
This tutorial is what I use to make momos https://youtu.be/ttkOAVfVSi8 It's not easy. Have fun!
Mary S
I’ve been throwing out my cilantro stems. Never thought to use them before. Thanks for this recipe. Can’t wait to make it. ...and I’m going to experiment with using cilantro stems in other recipes.
vegetarian
Works great with Impossible meat!
Mithu
They now have a link to the Sepen recipe.
suevee
Any ideas for a substitute for the cilantro? Parlsey, thai basil, maybe? My husband and I can't abide the stuff; wish we could like it.
Paul
Recently found a new, awesome, dipping sauce: Dumpling Daughter. Sweet and hot. Addictive. They also make dumplings.
TibetanwithAltitude
Best when made with Yak meat and next day momos pan-fried in butter is a perfect meal.
Heather
I like to stretch my meat as far as I can so I used 8 oz of minced baby Bella mushrooms mixed with 8 oz of the ground beef. Totally couldn’t tell at the end. I also pan fried mine and they were a hit. Remember to fry up a small scoop of your meat ahead of time to check seasonings! Really good though my husband requested them again for super bowl Sunday :)
vegetarian
Works great with Impossible meat!
Becca
We used Impossible beef to make these veggie friendly. SO good!
Diane
Just to be a picky (spent a year in Nepal and ate momos constantly) momo wrappers are I think a bit thicker than the pre-made ones from the store, which gives them that touch or chewiness that I love. Making your own is a bit of a production but it really makes a difference.
mollyharbour
These were yummy and my boyfriend liked them, however I’d decrease the amount of ginger or simmer it down a bit before adding it, because it was a little overpowering. If I make them again, I might sauté the onions, chives, ginger and garlic first to incorporate the flavors a little more. We did let the mixture sit a full hour in the fridge before assembling and cooking the dumplings.
Jess
Dough recipe for Mongolian buuz (similar to momo but usually filled with mutton, salt, and onion): 1) mix 2 cups of flour with 2/3 cups water—you’ll want the dough to be on the firm side so it’s easier to fold later on 2) cover with a bowl and let rest for 15 min 3) cut into 6-8 parts and roll out into long “snake” shape 4) slice into 1-1.5 inch pieces, flatten and roll into thin discs, a little thicker in the middle 5) fill and fold!
Adam
I would create the bun for this, not a half moon — no?
Emdot
Made it on a Monday. Soooo good. I would not have guessed these would be so pleasurable to make and so delicious to eat. Looking forward to developing the art of folding the pleats. Will definitely make again.
Thea Koshman
You see these in Shanghai too as a soup dumpling.
Chelsea
love this recipe! I have made it so many times. It's super fun to do with friends and big groups. Me and my friends often have a dumpling making party and double this recipe. We do one batch w ground beef and the other with ground pork. Delicious!
MGL
I made this with chicken thighs (finely minced in food processor) instead of beef and substituted shallots for onions. The picture is a little misleading because I'm not sure it's physically possible to get that shape with a standard gyoza wrapper. However, I shaped them like gyoza and they steamed up beautifully. Great recipe!
Katy
Hate to carp, but I am having trouble visualizing what your pleated dumplings would look like. And, unless I am mistaken, the photo is of soup dumplings where the filling is put at the center of the wrapping, producing a different species of dumpling altogether. Help!
Kristin
This tutorial is what I use to make momos https://youtu.be/ttkOAVfVSi8 It's not easy. Have fun!
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