MOMO

I am back with a new recipe, this time with MOMO, a type of Tibetian Dumpling, commonly made in Tibet, Nepal, Bhutan, Sikkim, Assam, Manipur, Nagaland, Meghalaya, Himachal Pradesh, and West Bengal (particularly in the Darjeeling district). Let me share some points before starting the recipe.

There are different varieties of Momos.

• Most common are C-Momo, Kothey Momo, and Fried Momo, the most common items served in the restaurants across Tibet and Nepal.
• C-Momo consists of Momos served in a hot and spicy sauce consisting of onions, capsicums etc, usually served with a bowl of clear chicken soup.
• Fried Momos are prepared by deep frying the Steamed Momos.
• Kothey Momos are pan-fried momos.

The filling may be of several mixtures as mentioned below:

1. Meat: Meat like minced / ground beef, turkey or pork combined with any or all of the following: chopped onions, leeks, shallots, garlic, ginger and cilantro (fresh coriander) / coriander. If you are not comfortable with having either beef or pork, chicken can be used. The mixture is usually spiced with salt, pepper and often well ground cumin. You may add finely pureed tomatoes, though many variations are possible as per your taste and availability of ingredients. Mix your meat, and you are ready. Don't cook the meat separately, it will cook inside the wrappers.


2. Vegetables: Cut the following veggies into very small shredded pieces, green cabbage, carrots, broccoli flowerets, cilantro, and other as per your liking, just make sure, you chop everything finely.


3. Potato: This is very similar to the Indian Samosas and it makes one great Momo!! Cook potatoes, leaving them firm and not mushy.


4. Cheese: Usually a fresh cheese / cottage cheese, this variety id mostly used in Bhutan Sikkim. Crush the cheese and you may mix finely chopped onions and capsicum or use cheese only. The warpping procedure is similar.


5. Sweet Momo: I have never tried but heard of this kind of Momo. Snickers or Mars Bar are used in original sweet Momo only in touristic areas of Nepal.

Ingredients (Makes approx 30 Momos)
For Dough:

• 4 cups refined flour (maida)
• 1 tsp salt
• ½ tsp baking powder / yeast
• 1 tbsp white oil
• ¾ cup water / as required

For Filling: It can be as discussed above like Non-Veg, Veg or Potato. The measurement is as follows:

• 750 gms minced meat / vegetables (green cabbage, carrots, cauliflower, etc.), finely chopped
• 2 large onions, chopped
• 1 large capsicum, finely chopped
• 2 medium sized potatoes, diced into small square pieces
• 1 tbsp garlic, chopped / grated
• 1 tbsp ginger, chopped / grated
• 1 large tomato, finely chopped
• 1 bunch, cilantro (fresh coriander leaves), finely chopped
• 1 bunch, coriander leaves, finely chopped
• 1 tsp cumin
• 2 tsp vinegar
• 1 tsp salt (to taste)
• ¼ tsp black pepper (optional)

Directions:

1. For the Dough, mix Flour, Salt and Baking Powder / Yeast with a little warm water and knead to a stiff dough. (White flour / Maida, is generally preferred and the little yeast / baking soda is added to give a more doughy texture to the finished product).
2. For the Filling, heat oil, add onion, ginger and garlic. Saute till onions turn translucent and then add the minced. (For Veg Momos, saute some onion, ginger and garlic with sliced tomatoes to form the veggie base). Add vinegar, black pepper, mix and turn off the heat.
3. The filling is ready. Rely more on fresh spices than old powders.
4. For Potato Filling, saute the same veggie base as above, add chopped tomatoes, cumin, salt and black pepper.
5. Cook the tomatoes completely with the onion/spice base, keeping on a low heat.
6. Add the potatoes to the spice base, saute for a few minutes until the potatoes are a little tender but not too mushy (You may add few drops of water).
7. Turn off the heat and the Potatoes are ready to be wrapped.

Momo Wrapping:

1. The key to making the Momos is that the wrappers are completely closed, no open spaces in the wrappers. (If there are openings in the wrappers your meat will dry out and you won't get to taste all that delicious juice).
2. A perfect cooked Momo (one that does not fall apart) will be the way you roll out the small base / wrap.
3. Take a small portion of the dough (like we take for puri / luchi) and roll out a circular disc on a flat base.
4. Make the middle portion of the wrap to be a bit thicker than the edges so that the stuffing doesn't seep through.
5. There are a variety of ways to wrap Momos, the final shape can be circular (like a pin wheel) or long tapering shape.
6. The size of your wrapper will determine the amount of meat / potato / veggie you will require for stuffing, usually one full teaspoon or one and half teaspoon is enough.
7. Hold wrapper and place the stuffing inside (Be careful, not to put too much of stuffing inside or else the base may come open).
8. Fold the wrapper like a semi circle or gather the whole wrapper on the top like a gift wrapper and start pleating.
9. Make the pleats small, and you'll need to (again) slightly swirl the Momo to accommodate your pleating hand.
10. The Momos / Dumplings are then cooked (Steamed). The Steamed Momos may also be pan-fried or deep-fried after being steamed.

Cooking:
To Steam:

1. These are the most juiciest!! There are generic steamers which are readily available in the market (They are actually tiered pans fitting into one another over an empty bottom and under a lid. A medium sized multi-unit steamer can be used)
2. Oil the pans well (the oil should be applied at the beginning of steamimg each batch, after wiping the steamer so that the Momos don’t stick to the steamer and comes out easily after steaming)
3. After bringing your water to a boil, place the steamer on the pot and cover. It usually takes about 15-20 minutes on a high boil to cook, possibly a couple minutes longer.
4. One sure way to tell whether the Momos are cooked or not is by touching the Momos (If they don’t leave a sticky residue on your fingers, you’ll know they are done. And after a few attempts, you will know it’s done, by seeing the change of colour of the wrapper).
5. You can prick with a small toothpick, if it comes out nicely, you will know your Momos are done.

To Fry:

1. Fry in a well-oiled pan for about the same time on low heat in a covered pan. If your pan is too hot you will cook only one side of the Momo - the bottom!
2. Fry your Momos on low-medium heat. You may slightly stir these Momos so they don't get stuck.
3. The Momos can be deep fried or pan-fried as per your choice.
4. Enjoy your cooked Momos with a clear meat / vegetable soup with Momo Sauce.

Here’s the recipe for Momo Sauce
Ingredients:

• 1 tbsp giner, chopped
• 1 tbsp garlic, chopped
• 1 tbsp green onions, chopped
• 2 tomatoes, chopped
• ½ cup onions, diced
• 1 bunch cilantro / fresh coriander leaves, chopped
• ½ tsp garam masala powder
• 1 tsp red pepper flakes (½ tsp red chili powder)
• ½ tsp salt (to taste)
• 1 tsp white vinegar
• 1 tbsp white oil
• 1 cup / 200 ml water

Direction:

1. Mix all the ingredients together and make a puree in the mixer.
2. Strain and keep in a serving bowl.
3. Adjust the thickness of the sauce by adding a little white vinegar.

Hope you all enjoy the recipe!!!!

Pictures courtesy: google