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Momos

Steamed dumplings with chicken or vegetarian fillings.

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.