Momos /
Dumplings/ Dimsums
Steamed chicken/ vegetarian dumplings.
For the love of Momos’s !!I Had to share this easy Momo recipe, 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.
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
Ingredients:
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 piece 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
Method:
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
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.
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.
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.
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.
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