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Michael Weldon's Tibetan momos

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Michael Weldon’s flavourful Tibetan beef momo recipe is a must-try. Served with a homemade sauce, these tasty dumplings are perfect for sharing.

  • Makes24, dumplings
  • Cook time10 minutes
  • Prep time45 minutes, + standing time
Michael Weldon’s Tibetan Momos

Ingredients

  • 500g Coles Australian Beef Mince
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely grated
  • 2 tsp finely grated ginger
  • 1 tbs soy sauce
  • 1 tsp caster sugar
  • 1 tsp coarsely ground black pepper
  • 24 wonton wrappers

Sauce

  • 2 tomatoes
  • 2 dried chillies, toasted, soaked, or 1 tsp dried chilli flakes
  • 2 spring onions, coarsely chopped
  • 2 garlic cloves, quartered
  • 1 tbs rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp caster sugar
  • 1 tbs olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the sauce, cut a little cross into the base of each tomato with a small sharp knife. Place tomatoes in a heatproof bowl. Pour over enough boiling water to cover and set aside for 1 min to soak. Refresh under cold water. Drain. Peel the tomatoes and place in a blender. Add the chilli or chilli flakes, spring onion, garlic, vinegar, soy sauce, sugar and oil and blend until smooth.
  2. Step 2

    Place the mince, onion, garlic, ginger, soy sauce, sugar and pepper in a large bowl. Season. Use your hands to mix until well combined.
  3. Step 3

    Lightly grease a large baking tray. Place 1 wonton wrapper on a clean work surface. Place 1 tbs of beef mixture in the centre of the wrapper. Brush edges with a little water. Bring sides together and pinch the edges to seal. Place on prepared tray and cover loosely with plastic wrap. Repeat with the remaining wonton wrappers and beef mixture.
  4. Step 4

    Line a large steamer basket with baking paper and top with dumplings. Steam, covered, over a saucepan of simmering water for 8 mins or until cooked through. Place on a serving platter and serve with sauce.

Michael Weldon's Tibetan momos

Michael Weldon's Tibetan momos
  • Makes24, dumplings
  • Cook time10 minutes
  • Prep time45 minutes, + standing time
Ingredients
  • 500g Coles Australian Beef Mince
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely grated
  • 2 tsp finely grated ginger
  • 1 tbs soy sauce
  • 1 tsp caster sugar
  • 1 tsp coarsely ground black pepper
  • 24 wonton wrappers

Sauce

  • 2 tomatoes
  • 2 dried chillies, toasted, soaked, or 1 tsp dried chilli flakes
  • 2 spring onions, coarsely chopped
  • 2 garlic cloves, quartered
  • 1 tbs rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp caster sugar
  • 1 tbs olive oil
    Description

    Michael Weldon’s flavourful Tibetan beef momo recipe is a must-try. Served with a homemade sauce, these tasty dumplings are perfect for sharing.

    Method
    1. Step 1

      To make the sauce, cut a little cross into the base of each tomato with a small sharp knife. Place tomatoes in a heatproof bowl. Pour over enough boiling water to cover and set aside for 1 min to soak. Refresh under cold water. Drain. Peel the tomatoes and place in a blender. Add the chilli or chilli flakes, spring onion, garlic, vinegar, soy sauce, sugar and oil and blend until smooth.
    2. Step 2

      Place the mince, onion, garlic, ginger, soy sauce, sugar and pepper in a large bowl. Season. Use your hands to mix until well combined.
    3. Step 3

      Lightly grease a large baking tray. Place 1 wonton wrapper on a clean work surface. Place 1 tbs of beef mixture in the centre of the wrapper. Brush edges with a little water. Bring sides together and pinch the edges to seal. Place on prepared tray and cover loosely with plastic wrap. Repeat with the remaining wonton wrappers and beef mixture.
    4. Step 4

      Line a large steamer basket with baking paper and top with dumplings. Steam, covered, over a saucepan of simmering water for 8 mins or until cooked through. Place on a serving platter and serve with sauce.