Hi Chefs!!
Momo is a popular steamed dumpling with some form of filling. Momo is a traditional delicacy in Nepal, Tibet, as well as among Nepalese and Tibetan communities in Bhutan. It has become a popular street food in Ladakh, Northeast India and other parts of India. These are also called as Dim- Sum.
Momo is a versatile food as there is a wide variety available from chicken, mutton, vegetables and paneer to steamed and fried. These popular street dumplings stand as the most favorite food for the kids today. The dumplings in our recipe are steamed and are packed with healthy veggies like carrots, cabbage and paneer mixed with onions, garlic, soya sauce etc. These are a perfect homemade vegetarian snack with a recipe of yummy, super easy and quick Momo Chutney.
Let us learn…….
Ingredients:
For Momo Sheet:
· APF/ Maida – 1 & ½ cup
· Salt – 1 tsp
· Oil – 2-3 tsp
· Water – for kneading dough
For Filling:
· Carrot (grated/finely chopped) – ½ cup
· Cabbage (finely chopped) – 1 cup
· Onion (finely chopped) – ¼ cup
· Ginger (grated) – ½ tbsp
· Green Chili (finely chopped) – 2 tsp
· Garlic (crushed) – ½ tbsp
· Scallions – ¼ cup
· Green Coriander (chopped) – 2 tbsp
· Cottage Cheese/Paneer (crumbled) – 1 cup
· Soya Sauce – 1 & ½ tbsp
· Salt – according to taste
· Butter – 1 tbsp
· Cornstarch – 1 tbsp
For Momo Chutney:
· Oil – 2 tsp
· Onion (chopped) – ¼ cup
· Garlic (crushed) - 2 tsp
· Ginger (grated) – 2 tsp
· Green Chili (chopped) – 1-2 tsp
· Tomato Ketchup – ½ cup
· Red Chili Sauce – 2 tbsp
· Soya Sauce – 1 & ½ tbsp
· Brown sugar – 1 tbsp
· Vinegar – 1 tsp
· Scallions – 2 tbsp
· Green Coriander – 1 tbsp
· White Sesame/Til – 1 tbsp
How To Make Momo, Dough and Sheet:
1. In a large bowl mix Maida, salt and oil together.
2. Knead a soft dough by adding little by little water to it.
3. Once the dough is done cover it and let it rest for 30 minutes.
4. After 30 minutes, take out dough on counter and soften by kneading once again till it is smooth.
5. Take a ball size dough and roll it into a long sausage.
6. Cut little portions from it.
7. Roll them into thin flat bread (like poori) and keep aside.
8. Take one flat bread in your palm and put 1 tbsp of filling in the center.
9. Apply water on the edges and place one side on the other making a semi- circle (like we fold gujiya).
10. Gentle press and seal the edges.
11. Now apply water on both the ends and seal them by overlapping each other.
12. Prepare all Momos like that.
13. Boil water in the steamer.
14. Apply little oil on steamer plate and place all Momos in it keeping little space in between.
15. Steam for 15 – 20 minutes on medium flame.
16. Serve hot with Momo chutney.
How To Make Momo Filling:
1. In a large bowl add all the ingredients of the filling and mix them well.
2. Filling is ready to be filled in Momo sheet.
How To Make Momo Chutney:
1. Add oil in a pan.
2. Once the oil is hot enough add onions, garlic, ginger and green chili.
3. Sauté for few minutes.
4. Add tomato ketchup, red chili sauce, soya sauce, brown sugar and vinegar to it.
5. Now add scallions, green coriander, and white sesame/Til.
6. Mix them well.
7. Switch off the gas after one boil.
8. Momo Chutney is ready to be served with Momos.
Enjoy!!
Some Pro Tips:
1. While kneading dough make sure it is neither too hard nor too soft.
2. Let the dough rest for at least 30 minutes.
3. Do not mix the spices beforehand in the filling as the vegetables will ooze out water.
4. Mix spices just before you are ready to fill the sheets.
5. Adding butter to the filling makes the Momo softer and also enhances the taste.
6. However, if you do not wish to add butter you may omit it.
7. Be careful while adding salt to the filling as soya sauce and butter also contain salt.
8. Momo chutney can be kept and stored in the refrigerator for up to 15 days.
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