Momos Dumplings


Momos – Dumplings

Momo is a type of steamed dumpling with some form of filling. Traditionally, momo is prepared with ground/minced meat filling, but in the modern era, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, and vegetable and meat combinations. Momo are traditionally steamed but can also be deep fried or pan fried. Momo is usually served with chili garlic sauce and pickled daikon ((i.e. pickled raddish) in Tibet whereas in Nepal popular dipping sauces include tomato based chutneys or sesame based sauces – source – wikipedia

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. I have used store bought pastry wrappers. You get packs of 24 wrappers.  This recipe makes 35 momos.

Chicken Momos
Ingredients

  • 1 lb. Chicken mince, drained well
  • 1 Carrot, chopped fine (or celery)
  • 2 spring onions with greens, chopped fine (shallots or normal onions can be subs)
  • 1” pc. Ginger, chopped fine or 1 tsp. ginger paste
  • ½ bunch fresh coriander leaves, chopped fine
  • 1 ½ tsp. salt or to taste
  • ½ tsp. cumin powder
  • 2 tsp. soy sauce
  • 2 tsp. olive oil

Method

  1. Mix all the above ingredients and add a little water if you feel the mixture is too dry. 
  2. Take a pastry sheet and moisten the edges.
  3. Place a tsp. of chicken mixture and crimp the edges of the pasty to form a crescent shape or a round shape. 
  4. Set aside
  5. Can be frozen at this stage

To cook:

  1. Steaming:

Grease a steamer plate or container (or use bamboo baskets) and steam the momos for 15 to 18 minutes.

I thought the below method are quicker and easier, so used these two methods.

  • Frying+ Steaming:

Place a batch of momos on a frying pan with a little oil.  When all sides are brown, add some water to the pan and cover with a lid and let seam cook till the water dries up.

  • Boiling :

Place a vessel, quarter filled with water.  When it starts boiling, put the momos and bring to a boil.  Then add cold water (room temp) and let it boil.  Once again add cold water and let it boil.  Repeat this 3 times.  Then remove with a slotted spoon.

Serve hot with dipping sauce or chutney.

To make dipping sauce:

Add ¼ cup soya sauce to a bowl and add ½ the quantity of lemon or chilli sauce in vinegar.  Mix and use to dip the momos or drizzle over the momos in individual bowls and serve.

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