Momos Recipes

MOMOS RECIPE | VEG MOMOS

Steps:

• Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.
• Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
• Finely chop all the vegetables. You can also use a food processor to chop the vegetables.
• In a thick bottomed pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.
• Add spring onion whites and sauté for 10 to 15 seconds on medium-low heat. Then add all the finely chopped vegetables.
• Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then saute the veggies on a low to medium heat.
• Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
• Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
• Switch off the flame and add the spring onions greens. Mix well.
• Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.
• Divide the dough in two parts. Make a 7 to 8 inches log from each part. Cut the log into equal slices.
• Make ball of each slice and keep them covered with a moist napkin.
• Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3 to 4 inches in diameter.
• Try to get the edges to be thin and the center to be thick.
• Place 2 or 3 teaspoons of vegetable stuffing in the center.
• Lift one side of the edge and start pleating. (Refer to the video below to see how pleating is done).
• Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.
• Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.
• Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.
• In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don't touch each other. Check notes on how to steam the momos in idli pan or pressure cooker or Instant Pot.
• Steam them for 5 to 6 minutes.
• Don't overdo the steaming, as the dough becomes dense and dry.
• The steaming time may vary upon the thickness of momos' cover.
• When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
• Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
• Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.
• Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney.

NEPALI MOMO

Steps:

• Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
• Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
• To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
• Spray a steamer pan with cooking spray.
• Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
• Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

NEPALI MOMO (NEPALESE MEAT DUMPLINGS)

Steps:

• Dough: In a large bowl combine flour, oil, salt and water.
• Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
• Cover and let stand for at least 30 minute.
• Knead well again before making wrappers.
• Filling: In a large bowl combine all filling ingredients.
• Mix well, adjust for seasoning with salt and pepper.
• Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
• This also improves the consistency of the filling.
• Assembly:.
• Give the dough a final knead.
• Prepare 1-in. dough balls.
• Take a ball, roll between your palms to spherical shape.
• Dust working board with dry flour.
• On the board gently flatten the ball with your palm to about 2-in circle.
• Make a few semi-flattened circles, cover with a bowl.
• Use a rolling pin to roll out each flattened circle into a wrapper.
• For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
• Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
• Continue until the wrapper attains 3-in diameter circular shape.
• Repeat with the remaining semi-flattened dough circles.
• Cover with bowl to prevent from drying.
• For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
• Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
• This holds the key to good tasting, juicy dumplings.
• Heat up a steamer, oil the steamer rack well.
• This is critical because it will prevent dumplings from sticking.
• Arrange uncooked dumplings in the steamer.
• Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
• Take dumplings off the steamer and serve immediately.
• Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
• You may also slightly sauté cooked dumplings in butter before serving.
• To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.

MOMOS

Steps:

• Dough: Pour the water into a large bowl and then sprinkle the yeast over the top. Let stand until the mixture is foamy, about 10 minutes. Add the oil and the salt and mix well. Slowly add the flour to the yeast mixture, 1/2 cup at a time, and stir. The dough should be slightly sticky. Knead the dough on a floured surface until it is smooth and elastic, about 10 minutes. Oil a large bowl and then place the dough in the bowl and turn it to coat with oil. Cover the bowl with plastic wrap and let stand in a warm area until it has doubled in volume, about 1 hour. Filling: In a medium bowl, mix all ingredients together. Refrigerate until ready to use. Assembly: Roll out dough until very thin (about 1/8-inch thick). With a pastry cutter, cookie cutter, or knife, cut out 3-inch to 3 1/2-inch circles. Put a small spoonful of filling in the middle of each circle. Fold the dough over while holding it in 1 hand, and use your other hand to pinch the edges and seal the half-moon shaped dumpling. If the dough sticks to your fingers, use a little oil on your hands. Heat the water for your steamer and oil the insert's surface. Steam the momos, a few at a time, so that they don't touch each other. Steam until the dough looks transparent, about 5 minutes. Serve immediately with the Dipping Sauce on the side.
• Heat the white wine in a medium skillet over medium heat. Add the garlic, shallots, and cumin and cook until very lightly sauteed; set aside. Heat the olive oil in another medium skillet over high heat. Add the tomatoes and cook on high heat until they split open and their juice comes out. Add the salt, cilantro, and dill. Saute for another minute and remove the pan from the heat. Let cool to room temperature. Transfer everything to a food processor or a blender and process until fairly smooth. Serve sauce on the side.

PORK MOMOS (NEPALESE DUMPLINGS)

Steps:

• To make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 100ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.
• Tip all the filling ingredients into a bowl and season with salt. Use your hands to combine thoroughly.
• Divide the dough into 20 balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
• Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.
• Continue to pinch along the edge of the circle and work your way all the way round.
• Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
• Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
• Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.
• While the momos are steaming, mix all the sauce ingredients in a small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.

MOMOS

Steps:

• Make the dough: Stir together flour and warm water in a bowl until a dough forms. Turn dough onto a lightly floured work surface, and knead until dough is smooth and springs back slightly when touched, 10 to 15 minutes. Cover loosely with plastic wrap, and let rest at room temperature for 1 hour.
• Make the filling: Place potatoes in a saucepan, and cover with cold water by about 2 inches. Add a large pinch of salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender, 20 to 25 minutes. Drain, and let cool slightly. Peel potatoes, and cut into 1/2-inch cubes.
• Stir together the remaining ingredients except hot sauce, plus 1 teaspoon salt in a large bowl. Gently stir in potatoes. Cover, and refrigerate while you roll out the dough.
• Divide dough into 4 pieces. Work quickly, with 1 piece at a time, keeping the remaining pieces covered with an inverted bowl. Flatten dough into an oblong slightly thinner than the pasta machine's widest setting (number 1 on a KitchenAid pasta roller). Feed through machine. Turn dial to next narrower setting. Pass dough through, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, until very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). Transfer to a lightly floured cutting board. Using a 3 1/2-inch round cutter, cut out rounds. Transfer to a lightly floured baking sheet, and dust with flour. Cover with parchment and a barely damp kitchen towel. Repeat, rolling and cutting 1 sheet at a time.
• Lightly moisten edge of 1 dough round with a finger dipped in water. Cup round in the palm of your hand, and spoon 1 scant tablespoon filling in center. Place the thumb of the hand holding the dumpling over center of filling. Use the thumb and index finger of your free hand to pinch a portion of dough on one side to form a pleat. Make another pleat next to it. Repeat, rotating dumpling slightly as you work your way around, pressing each new pleat so it falls next to the one beside it. The pleats will begin to close around the thumb holding in the filling. Remove thumb, and hold top pleats while you twist the bottom of the dumpling in the opposite direction. Press with your finger to make a small indentation in the center of the pleats, pinching up edges. Make sure dumpling is tightly sealed and air has been pressed out. Return to sheet; cover, and repeat.
• Steam dumplings in batches in an oiled steamer insert or a bamboo steamer set over simmering water until shiny, 8 to 10 minutes. Serve with hot sauce.

SHAMEY MOMOS (VEGETABLE MOMOS)

Steps:

• Mix the all-purpose flour and the water very well by hand and knead until you make a smooth ball of dough.
• Knead the dough very well until the dough is quite flexible (about 5 minutes).
• Leave your dough in the bowl, covered, or in a plastic bag while you prepare the rest of the ingredients. You should not let the dough dry out or it will be hard to work with.
• Chop the onion, garlic, ginger, cilantro, bok choy, green onions, and mushrooms into very, very small pieces.
• Pre-cook the tofu and mushrooms, with the goal of cooking the water out of them. To do this, heat ¼ cup of cooking oil in a pan on high. Add chopped tofu and cook on medium-high for 2 minutes, until the edges are brown. Add the chopped mushrooms and cook another 3-4 minutes on medium high.
• Cool the mushrooms and tofu then mix very well with the other filling ingredients (if the mushrooms and tofu are not cooled, the green of the other vegetables will not come out correctly).
• Place the dough on a chopping board and use a rolling pin to roll it out quite thin, about ⅛ inch thick. It should not be so thin that you can see through it when you pick it up.
• After you have rolled out the dough, you will need to cut it into little circles for each momo.
• Method 1: The easiest way to do this is to turn a small cup or glass upside-down to cut out circles about the side of the palm of your hand. We use a cup 3 and ⅓ inches in diameter. That way, you don't have to worry about making good circles of dough, because each one will be the same size and shape. If you make circles this way, you may want to thin the edges of the circle a little bit before adding the filling by pinching your way around the edge of the circle. The idea is to make the edges thinner so that when you fold the dough there won't be a giant glob of dough in the folded places.
• Method 2: Of course, you can also make the circles by the more difficult traditional way. For this, first pinch off a small ball of dough. Next, use your palm to flatten out the ball. Then, flatten out the dough into a circle with a polling pin, making the edges more thin than the middle. This method is much harder to do and takes more time, though many Tibetans still use this method. In this case, the edges are pre-thinned so there is no need to thin them anymore.
• Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the mom shapes. These are many different choices for mom shapes, but for these veggie momos we will use a very common and pretty half-moon shape. This is one of the easier shapes to make.
• For this style, you begin by holding the flat circular dough in your left hand and putting about a tablespoon of veggie filling in the middle of the dough. It can be challenging if you put too much, so at first you may want to start with a little less filling.
• Beginning anywhere on the circle, pinch the edge of the dough together. Now you will fold in a small piece of dough from the "top" edge of the circle and pinch it down against the "bottom" edge of the circle. (Where the "bottom" half of the circle is the half facing you when the mom is in your hand.) The "bottom" edge of the circle-the edge nearest you-stays relatively flat and doesn't get folded. All the folding happens only on one side of the momo. Continue folding and pitching from the starting point, moving along the edge until you reach the other tip of the half-moon. The important point is to close all the openings well so that you don't lose the juice while cooking.
• As you are making your momos, you will need to have a nonstick surface and a damp cloth or lid handy to keep the momos you've made from drying out while you're finishing the others. You can lay the momos in the lightly greased trays of your steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.
• Boil water in a large steamer. (Tibetans often use a double-decker steamer to make many momos at one time.)
• Oil the steamer surface lightly before putting the momos in, so they won't stick to the metal. (We use spray oil.)
• Place the momos a little distance apart in the steamer and they will expand a little bit when they cook. They should not be touching.
• Add the momos after the water is boiling.
• With the water boiling on high heat, steam the momos for 10-12 minutes.
• As long as the dough is cooked, they are done, as the veggie filling hardly needs to cook more.
• Serve the momos right off the stove with the dipping sauce of your choice. At home, we mix together soy sauce and Patak's Lime Relish, which we get in Indian stores or the Asian section of supermarkets.