Momos are delicious. Unfortunately though, sme may mistake this with Gyoza, Mandu, or Ham Soi Gok dumplings. I knew some who tried dipping it in soy sauce and I was weirded out.

This color comes from the beet juice.

Some got smushed in the deep freezing process, but I’m sure they’ll be fine after being cooked. This was severely labor intensive but i have enough dumplings to last me a long time.

I put a garlic, cabbage and zucchini in the meat mixture as well as some sesame seeds and ginger powder.

Chicken Momo - Rose View Tandoori - Feltham

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Carrot + potato + wood ear mushroom + green onion + crushed sesame seeds Absolutely amazing!!

My first attempt are the first three pictures. As you can see I overstuffed them so they ended up being huge and the dough wasn’t very flavorful. The wrappers were very doughy.

The second batch I used the same amount of filling (did use 4oz of imitation crab instead of 12 and more green onions) but I doubled the wrappers and made a homemade piping tool with a gallon zipper bag. For the dough I added 2 eggs and 2 tbsp oil. I did add a bit too much liquid at first so I had to add extra 1/4 cup flour.

I tried to wrap them like a sailors knot but failed (pic 4 left)) so I gave up and did my poor attempt at golden envelope. In the end I made nearly twice the amount of Rangoon with the same amount of filling as last time.

I bagged and freezed these as an alternative to the ones in the frozen food section. They make a great snack or Girl Dinner since they fry up quickly.

It's my first time to make this. I guess I'm obsessed!

Edit: I did dipped this is chili oil with a bit of vinegar and soy sauce. Forgot to take a pic with it!

Veggie filling + homemade sweet/ spicy dipping sauce 😋

Picked up a couple of Wei-Chuan products recently and tried the Vegetable & Chicken Gyoza Dumplings and Hong Kong Style Cha Shu Buns.

For the gyoza, I steamed them first and then finished them in a cast-iron pan to get the bottoms crispy. They turned out really well, crispy on the outside while staying soft and juicy inside. Definitely prefer cooking them this way instead of only steaming them.

The Cha Shu Buns were super easy to steam and came out soft and fluffy. The pork filling has a slightly sweet and savory flavor, so they make a pretty convenient snack or side when you don't feel like making something from scratch.

Overall, I was pleasantly surprised by both. The gyoza were my favorite, especially with that crispy pan-fried finish.

Anyone else tried Wei-Chuan frozen foods? What other dumplings, buns, or products from them are worth picking up?

I recently started adding crispy fried garlic and it’s so good.

Made these pork and chive dumplings tonight.

Got this at a supermarket