Momo is a type of South Asian dumpling; native to Bhutan, Tibet, Nepal.... And Ladakh, Sikkim, Assam & Darjeeling regions of India. The dish is believed to be of Tibetan origin where it is considered an unofficial national dish ... and since then has spread to other neighboring countries with the influx of Tibetan diaspora. Since this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Tibet where the Newar Merchants used to go to trade. Originally, the seasoning of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in India, the momo was made to be completely vegetarian. Momos are small bite sized savory snack or steamed dumpling similar to Dim Sum ... with a filling which vary from mixed vegetables, greens, mushrooms, tofu, meat, chicken and shrimp. The stuffing, be it meat or vegetables, should be minced well and flavoured with green chillies, ginger & garlic. Some important points to remember ... The momos turn soft if the rolled out momo sheet is thin, so make sure to roll it as thin as possible. Do not use too much flour to dust the momo sheet, instead use a little oil. Greasing the steamer plates is important to avoid the momos from sticking to the plate. Do not over steam the momos as they can turn hard.
You can innovate on this recipe by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes the Momos more enjoyable!
Ingredients :
For filling :
1 big onion minced
2 inch ginger minced
3-4 garlic cloves minced
3-4 green chillies minced
2 cups sweet corn kernels minced
2 cups cabbage minced
2 spring onions finely chopped
2 stalk spring onion greens chopped fine ( scallions)
2 tblsp soya sauce
1 tblsp freshly ground black pepper pd
salt to taste
1 tblsp oil
For covering :
2 cups refined flour / maida
3/4 or 1 cup warm water or as required
salt to taste
1 tsp oil
Method :
1. Mix the flour salt oil and keep adding water until a smooth ball of dough is formed. Then knead the dough very well until the dough is flexible.
2. Now leave your dough covered with wet cloth for about half an hour .... while you make your filling.
3. Heat oil in a wide pan and add the minced garlic. Saute for a min. then add minced ginger and green chillies and mix well. Add the minced onions and saute till they turn translucent.
4. Now add the minced corn and saute for 2-3 minutes. Then add the minced cabbage and stir around until the water from the cabbage evaporates.
5. Add scallions (spring onion greens) salt, pepper, soya sauce & salt. Combine all. Switch off heat. Let the mixture cool.
6. Roll the dough into very thin 4-5 inch rounds. The momos turn soft if the rolled out momo sheet is thin, so make sure to roll it as thin as possible. Do not use too much flour to dust the momo sheet, instead use a little oil.
7. Take each round piece and place some filling in the center.
8. Bring the edges together like modak and twist to seal it.
9. Greasing the steamer plates is important to avoid the momos from sticking to the plate. Steam the momos in a steamer for about 10 minutes. Do not over steam the momos as they can turn hard.
10. Serve the pretty parcels / momos hot with chilly garlic sauce or schezwan sauce.
You can innovate on this recipe by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes the Momos more enjoyable!
For filling :
1 big onion minced
2 inch ginger minced
3-4 garlic cloves minced
3-4 green chillies minced
2 cups sweet corn kernels minced
2 cups cabbage minced
2 spring onions finely chopped
2 stalk spring onion greens chopped fine ( scallions)
2 tblsp soya sauce
1 tblsp freshly ground black pepper pd
salt to taste
1 tblsp oil
For covering :
2 cups refined flour / maida
3/4 or 1 cup warm water or as required
salt to taste
1 tsp oil
Method :
1. Mix the flour salt oil and keep adding water until a smooth ball of dough is formed. Then knead the dough very well until the dough is flexible.
2. Now leave your dough covered with wet cloth for about half an hour .... while you make your filling.
3. Heat oil in a wide pan and add the minced garlic. Saute for a min. then add minced ginger and green chillies and mix well. Add the minced onions and saute till they turn translucent.
4. Now add the minced corn and saute for 2-3 minutes. Then add the minced cabbage and stir around until the water from the cabbage evaporates.
5. Add scallions (spring onion greens) salt, pepper, soya sauce & salt. Combine all. Switch off heat. Let the mixture cool.
6. Roll the dough into very thin 4-5 inch rounds. The momos turn soft if the rolled out momo sheet is thin, so make sure to roll it as thin as possible. Do not use too much flour to dust the momo sheet, instead use a little oil.
7. Take each round piece and place some filling in the center.
8. Bring the edges together like modak and twist to seal it.
9. Greasing the steamer plates is important to avoid the momos from sticking to the plate. Steam the momos in a steamer for about 10 minutes. Do not over steam the momos as they can turn hard.
10. Serve the pretty parcels / momos hot with chilly garlic sauce or schezwan sauce.
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