Making Your Own Momos

If you’ve been to the Himalayas you probably already encountered these tasty filled Nepalese dumplings and want to reproduce them. If you haven’t tried them yet, it is about time you do. Here we’ve got a receipe for you, so you can easily make momos at home:

Dough:

1 cup    flour
¼ tsp    salt
2 tsp.    vegetable oil
100 ml cold water

Sift the flour and salt. Add oil and mix properly with your fingers. Add water gradually and keep mixing with your fingers till you get a firm dough. Cover with a damp muslin cloth and keep aside for half an hour.

To save time, you can also just buy frozen, ready-made and spread dough. You can find it in Asian supermarkets.

Making Momos:
Divide the dough into three portions. Take one portion, make a ball of it and flatten it on your rolling board. Roll evenly with a rolling pin trying to get a square of about 9-inches. (If the dough sticks to the rolling board, then cover both the sides with some dry flour and roll again.) Cut this square into 9 small squares of about 3-inches.
Put approximately 1½ tsp. filling in each square.
Lift one corner of the square and join it to the opposite corner to form a triangle. Use water to glue the sides together. Join the three corners of the triangle and gently twist to the tip.
If the sides are not stuck together, reseal them with water. Momos can be made into different shapes like little moneybags or envelopes. Similarly prepare all the momos.
Steam the momos for about 15 minutes until they are swollen.
Place the salad in the center of the serving dish and arrange the hot momos on the sides. Serve with tomato chutney as a dip.

Fillings:

Vegetable Filling:
2 tsp.    vegetable oil
¼ tsp.   cumin seeds
1          garlic clove, chopped finely
1 tsp.    grated ginger or ginger juice
1          green chili, chopped finely
1          onion, chopped finely
½ cup   finely chopped cabbage
1          carrot, chopped finely into tiny cubes
1          potato, chopped finely into tiny cubes
3 fluid oz/90ml water
salt to taste
¼ tsp.   garam masala

Procedure :

Heat the oil and add the cumin seeds. Add the garlic, ginger, green chili and onions and stir for a minute. Add the cabbage, carrots and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and keep aside.

Meat Filling:

1 cup   meat (pork or beef)
1           large onion
2-3       cloves garlic
2.5 cm ginger
½ tsp. salt
½ tsp. chilli powder
½ tsp. turmeric powder
1 tbsp. ghiu
½ tsp. cumin seeds powder
4 tbsp. oil

Procedure:

Grind all the spices and mix well with the grinded meat with hand.

We’d love to hear how you get along! Did you try any variations of these recipes and think they are much better? Let us know, so we can recommend them!

Recipe courtesy: Himalayan Footsteps