How To Make Momos Steamed Momos Recipe Step By Step

VEG MOMOS RECIPE

Steps:

• Finely cut all vegetables as mentioned in the ingredients section.
• Add 3/4 cup maida (all purpose flour), 1 teaspoon oil and salt in a large bowl.
• Mix all ingredients well and prepare a soft pliable dough (like paratha dough) by adding water as needed. Cover the dough and keep it aside for 20-25 minutes.
• Heat 1 tablespoon oil in a pan over medium flame. Add finely chopped ginger and garlic and sauté for 30 seconds. Add green onion and sauté for a minute.
• Add all chopped veggies (carrot, cabbage, capsicum and green beans) and salt.
• Mix well and sauté them for 4-5 minutes. Add 1 teaspoon chilli sauce.
• Add 1/2 -1 teaspoon soy sauce.
• Add 1/2 teaspoon black pepper powder.
• Mix well and sauté for a minute. Turn off the flame. Stuffing for Veg Momos is ready.
• Knead the dough again for a minute and divide it into 2-equal portions. Give each portion a round cylindrical shape like cucumber. Cut each one into 6-7 equal portions with a knife as shown in the photo.
• Give each small portion a round shape like ball and flatten it a little into pattie by pressing it in between your palms. Cover them with a wet cloth or a plate to prevent them from drying.
• Place one dough pattie on a rolling board and roll it out into a thin disc (approx. 4-5 inch diameter). Roll it from sides and keep the center portion little thick compared to sides. If required, sprinkle some dry flour while rolling.
• Place approx. 1 tablespoon filling in the center. Don't over-stuff it, otherwise it will be difficult to get a proper "potli" shape.
• Lift the edge from one side and start pleating (fold the edge a little inside and then little outside alternatively). Join them in the center to seal it.
• Prepare momos from remaining dough patties in a similar way.
• Grease a steamer plate or any other plate (it should easily fit into the steamer or a deep vessel) with oil to prevent them sticking. You can also line a plate with cabbage leaf instead of greasing the surface with oil. Arrange Veg Momos on a plate in a way that there is some space around them to expand.
• Heat 1-2 glass of water in a steamer or a deep vessel over medium flame.
• Place stand in the steamer and place momos plate over it. Momos should not touch the water. Cover the steamer/vessel with a lid and steam them for 6-7 minutes over medium flame or until they look little translucent and shiny. Remove the lid and check them by touching it. If they don't feel sticky then it means they are cooked.
• Transfer them to a serving plate. Serve hot Veg Momos with Momos Chutney or Schezwan Sauce.

HOW TO MAKE MOMOS, STEAMED MOMOS RECIPE STEP BY STEP

Steps:

• Veg momo: Soft & delicious with a lot of various seasonal vegetables
• Paneer momo: Very tasty & healthy momo with paneer & some fresh vegetables
• Egg momo: One of my favorites non-veg momo with scrambled eggs
• Hot chilli garlic momo's-chutney: Inseparable chutney for enjoying any kind of momos

HOW TO MAKE CHICKEN STEAMED MOMOS RECIPE STEP BY STEP

Steps:

• Take 350 grams chicken mince or keema (store-bought, or make it at home) in a mixing bowl.
• For making momos filling, add 2 teaspoons of grated ginger-2 teaspoons of garlic, 1+1/2 tablespoon chopped onion, 1 tsp soya sauce, 1 teaspoon salt, and 1/2 tsp white or black pepper powder with the minced chicken meat.
• Then mix all the ingredients well and this momos chicken filling is ready, cover it with a plate and keep the bowl aside.
• Take 2 cups of all-purpose flour or Plain maida, add 3/4 teaspoon of salt to it and mix all the ingredients well.
• Then take hot water and gradually mix it with the flour and start kneading it.
• Knead it until a little soft and smooth dough is made.
• For making this soft dough I have used about one and a half cups of hot water.
• Once momos dough is ready either cover the bowl with a tight lid or use the cling wrap to make it soft. Keep it aside for at least 30 mins
• After half an hour, first, take the dough and divide it into a few strips.
• Then cut the strips into small portions and turn them into small lemon size balls. Sprinkle flour on it.
• Take a rolling pin, and start rolling those balls. Turn those flour balls into a thin round disk by dusting flour on the rolling board or on the kitchen table.
• Take such a disk on your palm, and put a spoon full of stuffing in the center of it.
• Now start folding the momos with your fingertips.
• First, take both edges of the disk and make a hard pinch to close its end (as directed in the picture below).
• Then make each pleate with your left fingertip and join its end with the last pleat by pressing it with your right fingertip. As shown in the pics below.
• Keep continuing the method of making the pleats and joining them together, and lastly, close the ends of the disk to perfectly fold this dumpling. As shown in the below pics.
• Stuffed chicken dumplings are ready with their perfect shape. Now it is time to steam up.
• For steaming these dumplings, either use a momo steamer or a plain colander(which you have at home). Though I used an idly steamer.
• Take a plain colander pan or the colander tray used in momo or an idly steamer. Grease it with 2 teaspoons of white refined oil/vegetable oil(to avoid sticking), and arrange the momos on it.
• Or to make it oil-free, instead of greasing, put cabbage leaves or banana leaves on the steamer or colander before arranging momos on it.
• Put 1+1/2 cups( =375 ml) of water( into the momo steamer/idly steamer. Then put it on medium to high flame on the stovetop.
• If you don't have the steamer, put a water-filled pan and put it on medium to high flame on the stovetop.
• When the water starts boiling and releasing the steam, then put the momo-filled tray in the steamer or put the momo-filled colander on the top of the water-filled pan. Tightly cover the steamer or the pan.
• Let the momos steam on low flame for 18 -20 mins. After 18-20 mins, momos will be ready, then carefully take out the momos from the steamer or colander.
• When all the chicken momos are steamed up, serve it hot with spicy chili garlic chutney.