Momo
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Servings
20 momos
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Calories
78 kcal
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Course
Main Course
Momo
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Momo is a Tibetan and Indian steamed flour wrap filled with mince and vegetables, eaten warm with a soy based sauce and a chilli sauce.
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Ingredients
For the chilli sauce
- ½ white onion (or 1 shallot, diced)
- 1 large tomato , grated (skin discarded)
- 2 green chilies (or red chillies, diced)
- ½ cup chopped cilantro leaves
- 2 cloves garlic , grated
- ½ lime , juiced
- 2 teaspoons sugar
- salt , to taste
- 1 tablespoon soy sauce
For the fresh momo dough
- 1⅔ cups self-raising flour , + extra for dusting
- 5 teaspoons oil
- ¼ teaspoon salt
- ⅓ cup water , lukewarm (or more)
For the momo filling
- 5 oz. minced pork , with 20% fat - for meat option
- 5 oz. tofu , crumbled (+ 3 tablespoons finely minced mushrooms) - for vegetarian option
- 3 scallions , finely sliced
- 1 green chilli , finely chopped
- 2 teaspoons grated ginger
- 2 teaspoons grated garlic
- 1 tablespoon finely chopped cilantro
- ¾ cup finely diced Hispi cabbage
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground black pepper
- salt , to taste
- oil , to brush
Equipment
- blender
- steamer
Instructions
Chilli sauce
- Blend all the ingredients in a blender to make the sauce.
Momo dough
- In a bowl, mix the flour, 5 tablespoons of oil, and salt. Add water little by little and mix until obtaining a soft dough.
- Dust the work surface with flour and knead the dough till it is silky and smooth.
- Lightly oil the dough, and keep it covered in a bowl for 30 minutes.
- Roll the dough out on the work surface till it is thin and nearly transparent.
- Use a cookie cutter, a plastic cap or a glass (4 inches / 9 cm diameter) and cut circles out from the dough.
- In a bowl, mix the chosen filling, mince or tofu, with all other ingredients for the filling.
- Knead the filling a bit to get a homogenous mass.
- Take one circle of dough in the palm of the hand or on a board.
- In the center, place a heaped teaspoon of the filling.
- Using the thumb and index finger, crimp the edges and bring them together in the center to form a dumpling. Leave ¼ inch (½ cm) open on top or close it completely. If making a round form is difficult, the dough can be folded over to make a half-moon pastry-pie shape, and crimp the edges to close.
- In a steamer, pour water about 2 inches (5 cm) deep. Bring to a boil.
- Lightly oil the steam basket or layer it with lightly oiled baking paper.
- Arrange the momos around with an inch (2 cm) space between the momos.
- Cover the steamer, and steam the momos on medium to high heat, for 15 mins. The momos look shiny and transparent when cooked.
- Steam the momos in batches, as all will not fit in at one go. Keep the cooked momos warm under a tea towel or in a container.
- Serve the momos warm with soy sauce and chilli sauce in separate bowls.
Notes
- The recipe is given to make fresh dough, but gyoza or wonton wrappers can be used.
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