Monday, 29 September 2014

Momos / Steamed Dumplings / Dim Sums

 Momos / Dumplings/ Dimsums

Steamed chicken/ vegetarian dumplings.

Momos / Steamed Dumplings / Dim sums

I have been away for way too long and I could be gone again but will still be around once in a blue moon like today I had to find time to share with you this recipe. Be it momos or dim sums I just love steamed dumplings, not that its delectable but also a bit of treat that I get carried away end up eating more than a starter portion. This is one recipe I have wanted to share with you and this is way before I discovered where I could buy readymade momo sheets. It’s a recipe from scratch and still quite easy to make I have adapted the filling to my taste but you could easily transform the recipe to your taste or add soya sauce instead of salt to make it dim sums.
Momos / Steamed Dumplings / Dim sums

If you do have access to readymade dumpling sheets this recipe is a breeze and if not believe me it’s still worth it to make your own moms from scratch.

Makes: 12 to 14 momos

For momo sheets:
Plain flour – 1 cup plus more for dusting
Salt ¼ tsp
Water to knead the dough
Or pre made wonton/ dumpling sheets
For the  Chicken filling:
Bone less chicken – 1 chicken breast minced in the food processer/ grinder. 
Onion – 1 finely chopped
A small piece of cabbage finely chopped
Small knob of ginger finely chopped
Coriander finely chopped- 1 tsp.
Melted butter/ ghee/ clarified butter or oil 1 tbsp. to 2 tbsp.
Chilly powder – to taste (optional)
Salt to taste

For Vegetarian filling:
Onion – 1 finely chopped
 Cabbage finely chopped - 1/4th cup
Small knob of ginger finely chopped
Spring onion finely chopped- 2 tbsp.
Melted butter/ ghee/ clarified butter or oil 1 tbsp. to 2 tbsp.
Shredded carrot  1 tbsp. ( optional)
Salt to taste

Utensil list:
Steamer or bamboo steamer and a wok/ Kadai


1.       Mix flour, salt and add water little by little to make dough, don’t knead yet cover with cling film or wet kitchen towel and keep aside.
2.       To make the filling, combine all filling ingredients except salt, add salt only when you are ready (squeeze out any moisture from onions). Adding oil/ ghee will prevent the filling from drying
Momos / Steamed Dumplings / Dim sums

3.       Knead the dough (at this point it will be softer) into a sausage and cut out equal and small pieces with a knife roll it out (using flour when needed) thin and evenly.
Momos / Steamed Dumplings / Dim sums

4.       Fill the bottom of the wok with water place the steamer (grease the inside of the steamer to prevent sticking) on top and allow the water to come to a boil and reduce heat.

Momos / Steamed Dumplings / Dim sums
5.       Dust of any excess flour from the sheet, add a tbsp. of the filling and cover it completely by joining both sides. Holding the momo in one hand use your other hand to create pleats pressing it as you move to the next pleat making sure it is completely sealed  you can then bend it a little to form a crescent shape.
Momos / Steamed Dumplings / Dim sums

6.       Place the momos on greased steamer   well-spaced as this will allow them to cook completely. Cook on medium to low heat for 15 minutes.
7.       To check if momos are cooked, touch the top of the momos it should not be sticky, don’t overcook them that would make the momos dry.
8.       To serve you could brush a little butter or  ghee on top but this is completely optional, serve with some chilly oil or sriracha sauce.

Momos / Steamed Dumplings / Dim sums

No comments:

Post a Comment