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To begin making the Shanghai Mantou Recipe by making the wonton dough,

Method to make the momo | dumpling skin

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Add the flour into a large mixing bowl (not salt added in the traditional momo). Add a little water at a time and knead to make a smooth dough.

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Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic. The dough should not be sticky.

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Seal the dough in a ziplock bag making sure to press out all air within the bag and let it rest for at least 10 minutes. The dough will steam up the bag and become soft and easy to work with.

Method to make the filling for the momo | dumplings

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To make the filling, heat a sauce pan with oil and ginger, garlic and the vegetables (red bell peppers & broccoli). Season it with sauce, salt and pepper. Cook till all the vegetables are done. Finally add spring onions and saute them well. Keep it aside to cool.

To make the half moon shaped momos | dumplings

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Divide the dough into small lemon size portions of an inch in diameter. Dust the dough portions in flour and roll out into a circle. Don’t roll too thick, as the filling will push itself out and tear when steamed.

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Place a small spoon of filling in the center of the rolled circle. Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side. By doing this, the half moon shaped momos will have a frilled look. Proceed the similar way with the remaining dough.

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You can experiment with different shapes and sizes that you like. All it takes is some time and practice.

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Heat a sauce pan with oil, then place these momos carefully, add a ladle of water or vegetable stock and immediately cover it with a lid and cook the momo for 10 minutes.

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Once done, add soy and chili sauce and toss the momo evenly till it well coated.

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Serve the Shanghai Style Mantou Recipe-Pan Fried Momo as a party appetizer or as a side dish along with Vegetable Manchow Soup for a delicious meal.

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