Bao Noodles and Momos – 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: Momos, Bao Buns, Noodles, Vietnamese Lime Caramel Sauce
Momos
Ingredients – Makes plenty, a pack of wrappers makes about 40
If you don’t eat lamb, you can replace with any mince, or for a veggie version, use the pre-cooked puy lentils.
- 300g of minced lamb or Puy Lentils
- 3x spring onion, sliced
- 1.5 tsp of ground cumin
- 1.5 tsp of mild curry powder
- 3 x clove of garlic, minced
- 1x red chilli, finely chopped – use as much as you want
- 1x shallot, diced
- 1x lime zest
- 1x handful of chopped coriander
- Seasoning
Method
- Mix all the filling ingredients together in a bowl.
- Take a wrapper
- 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).
- Continue to pinch along the edge of the circle and work your way all the way round.
- 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.
- Take your steamer basket and line with greaseproof with some holes for the steam to circulate. Place steamer on top of suitable pan, 1/3 full of boiling water.
- 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).
Bao Buns
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 or use Soy 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
- Mix together the flour, caster sugar and ½ tsp 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Asian slaw
Ingredients Serves 2
- Handful red cabbage, finely shredded
- Handful white cabbage, finely shredded
- Half red onion, finely sliced half moon
- One carrot, grated
- Handful Rough chopped fresh coriander
- Turmeric powder – 1/2 tsp
- Salt
- Lime
Method
In a large bowl, massage the cabbage with a good sprinkle of salt, allow to rest for a few minutes. This softens the leaves, a bit like the frying process. Mix through the grated carrot and some of the fresh coriander (save the leaves for garnish) squeeze over the lime and check seasoning as you have already salted your cabbage. Garnish as you wish.
Spiced Chicken – Demonstration by Chef
This spice blend works with lots of alternatives to chicken – jack fruit has a similar appearance and texture to the shredded chicken; also diced mushroom and apply the same spices.
Ingredients- serves 2:
- – 4 chicken thighs
- – 1 teaspoon cumin powder
- – ½ teaspoon coriander powder
- – 1 clove of garlic, minced
- – 2cm of ginger, minced
- – Tablespoon of siracha (or chilli sauce)
- – Teaspoon oil
- – Salt and pepper to taste
To stir-fry later:
- 1/2 red onion, sliced
- 1 clove of garlic, crushed
- 1/2 red pepper, sliced
- 1/2 red chilli, sliced
Method:
- Pre-heat oven to 180C.
- Mix your spices, oil, garlic and garlic and coat the chicken thighs.
- Marinade in the fridge, ideally overnight.
- Pop into the centre of the oven and it’s ready after about 20 minutes – it will look slightly browned and will be soft to the touch. Shred with 2 forks and set aside.
- Add a little bit of veg oil into a frying pan, sauté your onion until golden. Add garlic, chilli and ginger and cook for 2 more minutes before adding the chicken.
- Sauté until you are happy with the crispiness of the meat and serve immediately.
Homemade Noodles
Ingredients – Serves 4
- 300 grams bread flour (also known as strong flour or high-gluten flour)
- 1/4 teaspoon salt
- 150 ml water
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Vietnamese Lime Caramel Sauce
Ingredients – Serves 2
- 40g palm sugar or brown sugar works
- 1 tbsp water
- 1/2 can 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
- Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients and stir.
- Toss your cooked noodles through the pan to coat in the remainder of the sauce with any suitable vegetables to warm through.
- Garnish with spring onion, chilli, coriander and lime juice and zest if using.
This sauce works really well with chicken, salmon or tofu
- 350g boneless chicken thigh – you could use chicken breast, but the thighs keep their moisture better.
- Prepare the sauce above and add the chicken to the pan.
- Adjust the heat to medium so it is simmering energetically. Not rapidly, not a slow simmer.
- Cooking time will vary, depending on the thickness of the thigh, it’s 5-7 minutes
- Once chicken is cooked through, remove from heat. Grate some lime zest into the pan and then roll your lime before squeezing in the lime juice.
- Place chicken on plate, spoon over the sauce.
Food Sorcery Favourite brands to Use
Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
Spread the word! let other know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
