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  • Using a wooden spoon, combine the mince, wonga bok and spring onions with 1 heaped tspn grated ginger, 1 tbsp soy, the rice wine vinegar, seasonings and sesame oil until well incorporated.
  • Cut rounds in the pastry sheets and beat the egg with the milk.
  • Heat the oil in a deep fryer or heavy-bottomed pot to 180°C.
  • Brush the pastry edges with egg wash and put a teaspoon of the pork mixture in the centre. Fold over the pastry and crimp the edges with fork prongs.
  • Then deep fry the pastries until golden brown all over. Drain well on kitchen paper towels.
  • Mix together 1 heaped tbsp shredded ginger with the chillies, red vinegar and a little soy in a small bowl.
  • Serve the dipping sauce alongside the Momo’s.


  • 250 gm minced pork
  • 1 cup finely chopped wonga bok
  • ½ cup finely chopped spring (green) onions
  • 2 good knobs of fresh ginger
  • soy sauce
  • 1 tbsp rice wine vinegar
  • sea salt & freshly ground pepper
  • 1 tspn sesame oil
  • 2 puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • vegetable oil for frying
  • 1-2 small red chillies, seeded & finely sliced lengthways
  • a splash of Asian red vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm