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Bao Bun, Noodles & Momo’s – Recipes

Bao, Noodles & Momos Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the dishes again.

We Cooked: Lamb Momos, Bao Buns, Homemade Noodles, Caramel Lime Chicken

Lamb Momos

Ingredients – Serves 2

  • 1x quantity of our momo dough

Fillling

  • 150g of minced lamb
  • 1x spring onion, sliced
  • 1/2 tsp of ground cumin
  • ½ tsp of mild curry powder
  • 2xclove of garlic, minced
  • 1x small red chilli, finely chopped
  • 1x shallot, diced
  • 1x lime zest
  • 1x handful of chopped coriander
  • Seasoning

Method

  1. Mix all the filling ingredients in a mixing bowl and chill for 30 minutes.
  2. Divide the dough into balls (each should weigh about 20g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
  3. Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold (you can use cold water to seal).
  4. Continue to pinch along the edge of the circle and work your way all the way round.
  5. Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
  6. Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
  7. Place the momos on the baking parchment and steam for 20 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest (if doing in batches).
  8. Serve with dark soy sauce

Momo Dough

Ingredients – Makes 6

  • 100g plain flour, plus extra for dusting
  • 2.5 tsp sunflower oil
  • 50ml of warm water

Method

  1. Tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 50ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.

Spicy Dumpling Dipping Sauce

Ingredients – this makes plenty, hence we demo.  Every chef has their own version, and it may differ to the recipe, but this one is lovely:

  • – 2tsp of Sambal oelek, if you can’t find use gochujang or chilli paste
  • – 1tbsp of sticky teriyaki sauce
  • – 4 tbsp of ponzu
  • – 1 lime, zest and juice
  • – 1tbsp of sesame oil
  • – 1 tsp of fish sauce
  • – 1tsp of honey
  • – 1 clove of garlic, crushed
  • – Small piece of ginger, grated
  • – 1 spring onion, sliced
  • – 1tsp of sesame seeds
  • – 1 tbsp of chopped coriander

Method:

  1. In a mixing bowl, whisk together honey and sambal, followed by ponzu and sesame oil.
  2. When all the above ingredients are well combined, add all the rest mix well and correct the seasoning.
  3. Serve with mandu or other dim sum type dish.

Bao

Ingredients – Makes 8

  • 260g plain flour, plus extra for dusting
  • 1tsp caster sugar, plus a pinch
  • 1/2 tsp fast-action dried yeast
  • 25ml milk
  • 1/2 tbsp sunflower oil, plus extra for brushing and for the bowl
  • 1/2 tbsp rice vinegar
  • 1/2 tsp baking powder

Method

  1. Mix together the flour, caster sugar and a good pinch of salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 100ml water. Mix into a dough, adding a little extra water if needed.
  2. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
  3. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  4. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 8. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  5. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  6. Cut 8 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  7. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill 

Slow-Cooked Lemongrass Beef or pulled Jackfruit

Ingredients – Serves 2-4

  • 350g – 1kg beef short ribs cut into 5-6 pieces (ask your butcher) or a tin of pulled jackfruit
  • 2 lemongrass stalks
  • 1 small knob of fresh ginger, sliced thin
  • 2 garlic cloves, peeled and smashed
  • 1/2 medium brown onion, sliced
  • Rind of 1 small orange
  • Juice of 1 small orange
  • juice of 1/2 lime
  • 1 tablespoon fish sauce or vegan fish sauce or mushroom sauce.
  • 1/2 tablespoons sesame oil
  • 1 tablespoon tamarind sauce 
  • Pinch of sea salt
  • Pinch of chilli flakes 
  • Pinch of black pepper
  • 1/2 teaspoon of Chinese five-spice powder
  • 1 cup of water
  • You will need foil and large oven tray

To serve:

  • 1/2 lime juice to drizzle at the end
  • Fresh coriander for garnish
  • Optional – tender-stem broccoli,  steamed, or boiled

Method

  1. Preheat oven to 200 C.
  2. Place the beef in a large deep oven try and scatter lemongrass, orange peel, garlic, ginger and onion around. Squeeze orange and lime juice over everything. Combine fish sauce, sesame oil and tamarind sauce and pour over the ingredients. Sprinkle with sea salt, pepper, chilli and Chinese five-spice powder. Then pour the water over the top of everything.
  3. Cover the tray tightly with foil and place in the oven for 30 minutes at 200 C. Remove the tray and gently fold the foil to turn the ribs over. Cover back with foil and place back in the oven for another 20 minutes at 200°C.
  4. Then reduce the oven to 170C and cook the ribs for 2 hours, turning over halfway.
  5. Finally, remove the tray from the oven and uncover the foil. Cut the meat off the bone where it starts to come away (it will). Turn the heat back up to 200C, and cook the ribs exposed for a further 20 minutes.
Method for Jackfruit
  1. Drain the jackfruit and add it into a bowl. Use your hands to break it into shreds that resemble shredded beef
  2. Place the jackfruit in a pan and scatter lemongrass, orange peel, garlic, ginger and onion around. Squeeze orange and lime juice over and the rest of ingredients. Combine vegan fish sauce, sesame oil and tamarind sauce and pour over. Sprinkle with sea salt, pepper, chilli and Chinese five-spice powder. Then pour the water over the top of everything. You might need a little more water if it gets dry. Simmer for 15 mins.
  3. Transfer the jackfruit to an oven tray and bake for 20 minutes to crisp up the edges.
  1. Serve with Asian greens or broccoli, and finish with a drizzle of extra lime juice. Sprinkle fresh coriander over the top if you like.

Homemade Noodles

Ingredients – Serves 2

  • 200 grams bread flour (also known as strong flour or high-gluten flour)
  • Pinch of salt
  • 100 ml water

Method

  1. Add the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.
  2. Turn the mixer on low speed, and gradually add the water in two batches, giving the flour time to absorb the water with each addition. If doing this by hand, simply stir with your hands as you gradually add the water.
  3. The mixture will eventually form a shaggy dough after 5 minutes of kneading. If the mixer fails to bring it all together, turn off the mixer and push the dough together with your hands.
  4. Once the dough has formed a relatively cohesive ball (it will look lumpy), continue to knead by with the mixer for 10 minutes or by hand for 15 minutes. Avoid the temptation to add additional water, as this will affect the texture of your noodles.
  5. Cover the dough with an overturned bowl, and allow it to rest for 30 minutes. During this time, it will continue to absorb moisture, and become more pliable and elastic.
  6. After the dough has rested, knead it a few more times to get any air bubbles out of it. Form into a ball and cut the ball in half.
  7. On a floured surface, roll one half of the dough into a thin sheet, about 2mm thick––this will take time! Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side.
  8. Once floured, fold the dough so you have 4 layers. Slice the noodles with a sharp knife to your desired thickness. We decided to cut them about ⅛-inch thick. As you’re cutting the noodles, gently separate them out with your hands and toss them in flour so they don’t stick.
  9. Bring a pot of water to a boil and cook the noodles for 1 to 3 minutes, depending on the thickness. Keep an eye on the noodles as they cook and taste them to determine when they’re cooked (there is a lot of variation depending on how thinly they were rolled and cut, so test in real time to determine when they’re done). Serve in soup or with sauce as desired!

Caramel Lime Chicken or Tofu

Ingredients – Serves 2

  • 4 boneless chicken thighs, sliced or Tofu
  • 40 g brown sugar
  • 1 tbsp water
  • 200 g / 14 oz coconut milk
  • 1.5  tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 garlic cloves, minced
  • 1 shallot finely sliced
  • Pinch of white pepper

Garnishes (Optional):

  • 1 spring onion, sliced
  • 1 large red chilli, finely sliced
  • Coriander, chopped
  • Lime juice and zest

Method

  1. Season the chicken and heat a skillet over a medium high hob. 
  2. fry the chicken until golden brown on both sides, 5-6 minutes each side.  
  3. Remove the chicken from the pan and place sugar and water in over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients (except chicken).
  4. Stir, then put the chicken in.
  5. Adjust the heat so it is simmering.
  6. After 5 minutes, turn the chicken over.
  7. The chicken is done when you can break it up with a wooden spoon, and the sauce is ready once it becomes a thick brown caramel.
  8. Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).
  9. Garnish with shallots and chilli, if using. Serve with rice or noodles.

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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