How to make momos

For All Those Go Bonkers Over Momos; Learn How to Make Momos at Home
 

Crazy about those silvery dumplings filled with minced chicken and vegetable fillings! Why not learn how to make momos at your home? A dish right from heart ofTibet sndNepal; momos are simply mouthwatering. Momos are the unofficial national dish ofTibet and thanks to all these families which brought these deliciously juicy dumplings to our platter. They are simply irresistible and to drool over for!
 

Coming down to recipe of momos, every Tibetan family has a different momos recipe. They can be vegetarian, non-vegetarian, fried, steamed, cooked with soup and served with hot spicy tomato sauce.
 

Here is a step-by-step recipe of momos 

• To make the dough mix all purpose flour and water. Just to give you an idea; if you are cooking for three or four people use about 3/4^th cups of water and knead the dough until its soft and elastic.
• Put the dough on a plate and cover it with a slightly wet cloth to keep it from drying and leave aside while you make the filling and sauce.
• To make the filling for Vegetarian Momos:

Take about 500 grams of fresh cabbage and chop it finely, finely chop up one cup onion, ½ cup of chopped coriander, 1 tablespoon each of minced garlic and ginger, I/2 teaspoon ground black pepper or you can use chilly powder instead, minced green chilies and salt to taste

For Chicken or minced meat filling : Take Boil the chicken or meat with a pinch of salt, take it out of the pot when tender, shred the chicken into flakes, mix a teaspoon of the chicken stalk with one finely chopped cup of onion, ½ cup of chopped coriander, 1 tablespoon each of minced garlic and ginger, I/2 teaspoon ground black pepper or you can use chilly powder instead, minced green chilies and salt to taste

• Mix all the ingredients for the filling using your hands and keep it in the refrigerator until they are ready to use
• To make the spicy hot tomato sauce called ‘sepen’ to go with the momos:

Roast a few freshly chopped tomatoes, halved green chilies and bell pepper until their skin turns blackish and starts splitting. Put them in a blender and blend them until the paste is smooth.

• Now it is time to roll the dough. Do it on a board and roll the dough to thin sheets, use a glass or cup with sharp edge to cut out small rounds from the sheet of dough. The thickness should be medium, not too thin not to thick.
• You can also use the traditional way of pinching a bit of dough, rolling it in your palms till smooth then flattening out with a roller pin. It is just like how we roll out ‘puris’ in Indian style.
• Now take each flattened dough in your hand one by one and put in the fillings making sure you do not stuff too much.
• Bring together both open sides of the circle together and join then by pinching them a bit tightly.
• Do it till the momo is fully closed up
• For Steamed Momos : Boil water in a steamer, oil it slightly to keep the momos from sticking, place the momos and cover the lid and steam them for about 10 minutes.
• For Fried Momos : Heat oil in a pan, place the momos, fry them on each side till golden brown
• Serve momos with the chilly tomato sauce

Your momos are piping hot and ready to eat!