The holy month of Ramadan is fast approaching and the Muslims around the world must be getting ready for this beautiful month. Fasting during the month of Ramadan is about getting close to God (Allah swt), and prayers and good deeds. I personally love looove this holy month. Ramadan is a great month. It is the month in which God revealed the Qur’an as a guidance for the whole of mankind. It is the month which has Laylat-al-Qadr, a night which is better than a thousand months. 

   
 
The rewards for good deeds and charity are multiplied in this month. From among the righteous deeds is the feeding of the fasting person with numerous rewards for this act. We are also rewarded for our duties towards the family – be it cleaning, cooking or running any chores. With this sense of responsibility a major part of Ramadan days, evolves around food. Many types of food will be prepared in the kitchen for the pre-dawn meal(suhoor) and for breaking the fast (ifthar). 

    
Im sure, most of them must be busy searching for different ramadan recipes. So, i thought why not post such recipes from now till ramadan gets over. So, here is the first item which is momos. 

  
Momos are dumplings native to Nepal, Tibet and the Himalayan states of India. These are steamed or sometimes pan fried and served with spicy tomato or chilly garlic dipping sauce. Because most momos are steamed, they are a healthy option for those who wants to have oil free snack. The main fillings include prawns, chicken or meat mixed with onions and spices. These are made with vegetables and cheese too. I feel it tastes best with the prawn filling. So here goes the recipe. Enjoy!

 NOTES:

✔️ It is a little time consuming to assemble the momos. I made this for the first time, so mine looks a little sloppy.  I learnt it from this youtube video. Here is the link: http://youtu.be/gCdhgq-afDs

✔️ You can make whatever shape of the dumplings you want, a purse, cresent or half moon. Make sure you seal the edges very well because the chicken/prawn has to get cooked from inside. 

✔️ Oil the steamer rack well or place a piece of aluminium foil on top of the rack. 

✔️ You can assemble this ahead of time and freeze it, steaming whenever needed. 

Ingredients:
For the non-veg filling:

• 300g ground chicken/prawns, squeezed dry
• 2″ ginger finely chopped
• 3 cloves garlic chopped
• 1 green chilli chopped
• 1 cup onions chopped
• 1/2 cup cabbage
• 1 spring onion green and white part chopped
• 1 tsp soya sauce
• 1 tsp vinegar
• 1/2 tsp sugar
• Coriander leaves
• Salt and pepper to taste
• 2tbsp oil

  
Method:

1. Heat oil and sauté onions, green chillies, garlic and ginger till soft. 
2. Add in the soya sauce and vinegar and stir. 
3. Add in the sugar and cabbage. Close lid and cook for few minutes. 
4. Add salt and pepper and coriander leaves. 
5. Take off the heat and mix in the prawn or chicken. 

For veg filling:

• 1 cup cabbage finely chopped
• 1/2 cup carrot finely chopped
• 1 green chilly
• 1 spring onion greens and whites chopped
• 1″ ginger chopped
• 1 tsp soya sauce
• 1/2 tsp vinegar
• 1/4 tsp sugar
• Salt and pepper to taste
• 2tbsp oil

  
Method:

1. Heat oil and sauté onions, green chillies, garlic and ginger till soft. 
2. Add in the soya sauce and vinegar and stir. 
3. Add in the sugar and the veggies. Close lid and cook for few minutes. 
4. Add salt and pepper and coriander leaves. 

For the momos covering:

• 500g flour
• 200ml milk or water
• Salt to taste

Method:

1. Stir the salt and flour together. Add in the water or milk and knead until you get a soft, flexible but not sticky dough. Let it rest covered for 30 minutes. 

  
Assembling the momos:

1. Roll out a big ball of dough into a large circle. Using a cutter cut out small circles. Try to make the edges more thinner than the middle. Wet the edges with water. 
2. Add a heaping tablespoon of filling in the center and then fold and pleat. 

Place in steamer and steam cook for 20 minutes. 

  
For the chutney:

Since i forgot to take the appropriate measurements while making the chutney, i will update this space as soon as i note down the actual measurement. 

Momos

Steamed dumplings with chicken or vegetarian fillings.

Print Recipe Pin Recipe

Ingredients

  

INGREDIENTS

For the non-veg filling

• 300 g ground chicken/prawns squeezed dry
• 2 ″ ginger finely chopped
• 3 cloves garlic chopped
• 1 green chilli chopped
• 1 cup onions chopped
• 1/2 cup cabbage
• 1 spring onion green and white part chopped
• 1 tsp soya sauce
• 1 tsp vinegar
• 1/2 tsp sugar
• Coriander leaves
• Salt and pepper to taste
• 2 tbsp oil

For veg filling

• 1 cup cabbage finely chopped
• 1/2 cup carrot finely chopped
• 1 green chilly
• 1 spring onion greens and whites chopped
• 1 ″ ginger chopped
• 1 tsp soya sauce
• 1/2 tsp vinegar
• 1/4 tsp sugar
• Salt and pepper to taste
• 2 tbsp oil

For the momos covering

• 500 g flour
• 200 ml milk or water
• Salt to taste

Instructions

 

• DIRECTIONS;

To make non-veg filling

• Heat oil and sauté onions, green chillies, garlic and ginger till soft.
• Add in the soya sauce and vinegar and stir.
• Add in the sugar and cabbage. Close lid and cook for few minutes.
• Add salt and pepper and coriander leaves.
• Take off the heat and mix in the prawn or chicken.

To make veg filling

• Heat oil and sauté onions, green chillies, garlic and ginger till soft.
• Add in the soya sauce and vinegar and stir.
• Add in the sugar and the veggies. Close lid and cook for few minutes.
• Add salt and pepper and coriander leaves.

For momos covering

• Stir the salt and flour together. Add in the water or milk and knead until you get a soft, flexible but not sticky dough. Let it rest covered for 30 minutes.

Assembling the momos

• Roll out a big ball of dough into a large circle. Using a cutter cut out small circles. Try to make the edges more thinner than the middle. Wet the edges with water.
• Add a heaping tablespoon of filling in the center and then fold and pleat.
• Place in steamer and steam cook for 20 minutes.

Notes

NOTES:
* It is a little time consuming to assemble the momos. I made this for the first time, so mine looks a little sloppy. I learnt it from this youtube video. Here is the link: http://youtu.be/gCdhgq-afDs
* You can make whatever shape of the dumplings you want, a purse, cresent or half moon. Make sure you seal the edges very well because the chicken/prawn has to get cooked from inside.
* Oil the steamer rack well or place a piece of aluminium foil on top of the rack.
* You can assemble this ahead of time and freeze it, steaming whenever needed.