Momos Recipe
Momos are a type of steamed or fried dumplings that originated from Tibet and are popular across various Asian cuisines. They are made with a thin dough filled with a savory mixture of minced meat or vegetables, along with aromatic herbs and spices. These bite-sized dumplings are typically served with a spicy dipping sauce and are loved for their delicate texture and delicious flavors.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/8 teaspoon salt
- 1/2 cup finely chopped vegetables (cabbage, carrots, bell peppers, etc.)
- 1 garlic clove, minced
- 1/2 inch ginger, grated
- 1/2 teaspoon soy sauce
- Salt and black pepper to taste
- 1 teaspoon vegetable oil
- 3 dried red chili peppers
- 1 small garlic clove, chopped
- 1/2 inch piece of ginger, peeled and chopped
- 1/2 teaspoon vinegar
- 1/2 teaspoon soy sauce
- Salt to taste
- Water, as needed
For the dough:
For the filling:
For chutney:
Instructions
- In a mixing bowl, combine the all-purpose flour, salt, and water. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- In a separate mixing bowl, combine the chopped vegetables, garlic, ginger, soy sauce, salt, and black pepper. Mix well.
- Divide the dough into small balls, about 1 inch in diameter. Roll each ball into a thin circle, about 2-3 inches in diameter.
- Place a tablespoon of the vegetable filling in the center of each circle.
- Bring the edges of the circle together and pinch them to seal the filling inside. Repeat with the remaining dough balls and filling.
- Heat a steamer basket over high heat. Grease the steamer basket with vegetable oil.
- Place the momos in the steamer basket, making sure that they are not touching each other.
- Cover the steamer basket with a lid and steam the momos for 10-12 minutes until they are cooked through.
- Serve hot with tomato sauce or chili sauce.
- Soak the dried red chili peppers in hot water for 10-15 minutes until they are soft.
- Drain the water and remove the stems from the chili peppers.
- In a small blender or food processor, add the soaked chili peppers, garlic, ginger, vinegar, soy sauce, and a pinch of salt. Blend until smooth.
- Add water as needed to adjust the consistency of the chutney.
- Taste and adjust the seasoning as necessary.
- Transfer the chutney to a small serving bowl and serve with momos.
For chutney
Note
- You can use any vegetables of your choice for the filling. Just make sure to chop them finely so that they cook evenly.
- You can also add some minced chicken or tofu to the filling for additional protein.
- Momos can be pan-fried or deep-fried instead of steamed, if you prefer.
- This recipe can be easily multiplied to make more momos.
- Momos can be enjoyed as a snack or as a meal with a side salad.
- You can adjust the spiciness of the chutney by adding more or fewer chili peppers.
- You can also add some sugar or honey to balance the flavors.
- This chutney can be stored in the refrigerator for up to a week.