Momos
On April 7, 2014 by Meghalee Das
Momos are a kind of steamed flour dumpling, usually stuffed with meats like chicken, pork or beef, and sometimes vegetables. Although many Asian countries have their own version of dumplings, dim sums and pot stickers, momos are native to Nepal, Tibet, Bhutan and Northeast India. They are served with a spicy red chilli garlic chutney or with a green chilli coriander chutney.
I have been asked to post this recipe many times, and I have prepared momos frequently over the past few years. But they are so delicious that we finish eating them before I can take any good pictures! I am trying to restrain myself by writing a professional introduction to this recipe. But I have given a description of my fond memories associated with this delicacy here. I have also written a piece on How to pleat momos which will help you get some tips on the folding and pleating process. This is something which one gets better at with more practice. My pleating speed has increased now and the technique is more polished. But there is still room for improvement.
Momos can be prepared in advance and stored in the freezer for a few days. All you need to do then is steam them. Some also prefer fried momos, where they lightly saute the steamed momos with 1- 2 tbsp oil to get a crispy crust.
This recipe makes around 40 medium-sized momos.
Ingredients:
For Dough:
Plain flour: 3 ½ cups
Water: 1 ½ cups and a few more tbsp if needed
Olive oil: 1 tbsp
A pinch of salt
For Filling:
Ground Chicken (or any other meat): Around 2 pounds
Chopped onions: 1 ½ cups
Chopped cabbage: 1 cup
Chopped coriander leaves: ½ cup
Chopped green onions: 2 stalks
Chopped ginger: 1 ½ tbsp
Soy sauce: ¼cup
Warm water: ¼ cup
Olive oil: 1/3 cup
Cumin powder: 1 tsp
Black pepper: 1 tsp
Salt to taste
Method:
1) Make the dough by mixing all the ingredients. Just make sure you add the water gradually, all the while mixing and kneading for at least 15 minutes.
When the dough becomes smooth but not too soft, cover it and let it rest for 30 minutes to 1 hour while you prepare the filling.
2) You can use any ground meat for the filling. Some prefer pork, which has a higher fat content and imparts a unique flavour to the momos. If you like chicken, use all the fat too, otherwise they tend to be a little dry. I buy regular boneless chicken breast and grind it by pulsing it in my food processor a couple of times.
3) Mix all the ingredients for the filling and it will have a somewhat sticky consistency. Keep aside.
4) Once the dough has rested enough, knead it a few more times and divide it into small balls. Roll the balls into small disks or use a cookie cutter.
5) Place 1-2 tbsp filling in the center and pinch it close to seal all sides. Now you can pleat the dumplings in different ways to make it look pretty and also secure the seal. See details here.
6) Keep them covered while you make all the dumplings so that they don’t dry out. You can also freeze them and steam later.
7) Grease the steamer plate and the dumplings with some olive oil. You can use regular steamers or bamboo ones. Keep some gap when you place the dumplings because they will expand and stick to each other if they are too close.
8) Place the steamer in a large pot or wok filled with some water, let it steam, cover and cook for 18 -20 minutes.
9) When they are ready, the momos will look shiny and translucent and when you touch them, it won’t feel too sticky. Take them out of the steamer and place in a plate where they will air dry for 5 minutes.
10) Serve immediately with spicy red chilli garlic chutney.
- Plain flour: 3 ½ cups
- Water: 1 ½ cups and a few more tbsp if needed
- Olive oil: 1 tbsp
- A pinch of salt
- Ground Chicken (or any other meat): Around 2 pounds
- Chopped onions: 1 ½ cups
- Chopped cabbage: 1 cup
- Chopped coriander leaves: ½ cup
- Chopped green onions: 2 stalks
- Chopped ginger: 1 ½ tbsp
- Soy sauce: ¼cup
- Warm water: ¼ cup
- Olive oil: ⅓ cup
- Cumin powder: 1 tsp
- Black pepper: 1 tsp
- Salt to taste
- Make the dough by mixing all the ingredients. Just make sure you add the water gradually, all the while mixing and kneading for at least 15 minutes. When the dough becomes smooth but not too soft, cover it and let it rest for 30 minutes to 1 hour while you prepare the filling.
- Mix all the ingredients for the filling and it will have a somewhat sticky consistency. Keep aside.
- Once the dough has rested enough, knead it a few more times and divide it into small balls. Roll the balls into small disks or use a cookie cutter.
- Place 1-2 tbsp filling in the center and pinch it close to seal all sides. Now you can pleat the dumplings in different ways.
- Grease the steamer plate and the dumplings with some olive oil. Place the steamer in a large pot or wok filled with some water, let it steam, cover and cook for 18 -20 minutes.
- When they are ready, the momos will look shiny and translucent and when you touch them, it won’t feel too sticky. Take them out of the steamer and place in a plate where they will air dry for 5 minutes.
- Serve immediately with spicy red chilli garlic chutney.
