How to Fold or Pleat Momos
On April 7, 2014 by Meghalee Das
Why is it important to pleat momos: Pleating momos is a delicate process by which we ensure that the edges of the dumplings are sealed properly so that the filling does not come out during the steaming process. If we pleat momos correctly, all the fat, meat and vegetables get steamed well and when you bite into it, the flavorful juice just oozes out perfectly. However, if there is the smallest gap in the pleating, the steam that builds up inside the dumpling will put more pressure on the seal and open it. This will drain all the juices, making the momo soggy and the filling dry.
The various pleating designs also make the momos look beautiful. You can make shapes like half moon, money bags, round, crescent and so on. Initially, it may take you a long time to pleat them but as you keep doing it, you will get the technique. As long as you seal the dumplings properly, it doesn’t matter how it looks because the taste will be the same. Here is my recipe for making momos and red chilli garlic chutney.
There are many videos on YouTube which will show you the pleating techniques better. These are a few ways in which I pleat momos:
Roll the wrapper and place a small amount of filling in the middle
Pinch it close by bringing together both ends
Now start elongating and bringing the two ends together
And join them
Forming into a round shape
Or you can make a half moon shape, exactly similar to how we seal a Gujiya.
And a press and fold technique
Another style is to pinch all the sides together and bring them to the center
Press and twist the top
To have a round-shaped dumpling
Tips on how to fold and pleat momos:
- Use wonton wrappers if they are available where you live. It will help you save time and are more convenient.
- If you like to make the wrappers yourself, knead the dough well into a slightly firm consistency and rest it for 30 min to an hour. This will help you roll it easily.
- Don’t roll them too big; the momos will expand inside the steamer and may stick to each other if they are big.
- Make sure the rolled out flour wrappers are not too thick or thin. The thick ones will have a heavy taste and the thin ones will come apart while steaming.
- While rolling and pleating, keep the dough and the ready wrappers covered with a damp towel or plate to prevent from from drying out.
- Always grease the dumplings and the steamer well so that they don’t stick.
- You can freeze them by putting in the freezer immediately, and steam later. But don’t just keep them in the fridge because the filling will release its juices, making the dough wrapper soggy and tear it.
