This dish I absolutely love. Why? Well because it looks great, it’s convenient to eat and tastes oh so good. This dish isn’t hard to make. Just a little bit of practice and we all can be professional cooks of Momos ! However, they do take some time to make, so ensure that you have a good couple of hours to complete this dish. These snacks are great for breakfast, lunch and dinner. They’re also a great picnic snack, party food and really convenient for people who work a lot and have only short breaks in their workplaces.
A little history on Momos:
They originated from Nepal and Tibet but are a very common fast food in Nepal, North and Northeastern India, Sikkim and Darjeeling. You could say Momos are like dumplings with a Nepalese twist.
So without further ado, I shall tell you how you can make these little packages of delight.
For the skin of the Momos:
4 cups flour
1 to 1 1/2 cup of water (approximate)
- Put the flour into a large bowl and make a pit in its center like a well.
- Add water slowly and gradually and mix it until the dough can hold itself together.
- Knead the dough until it is firm and supple (kneading it for a couple of minutes gives better results)
- Flatten the dough completely into a thin yet firm layer.
- Use a round cookie cutter to cut out equal shaped wrappers.
For the filling of the Momos:
1 lb minced chicken
I chopped small onion
2 stalk spring onion
small pinch of cilantro
1 tablespoon oil
2 table spoon soy sauce
1 teaspoon oyster sauce
salt and pepper
- Mix all ingredients into a bowl using your hands and add teaspoons of water to keep the mixture wet.
- Lay the wrappers flat and moisten the edges with water.
- Place the filling onto the centre of the wrapper so that there is a 1 or 2 cm border
- Pinch the edges of the wrapper together to make a fringe
- Put the momos into steamer and wait until they seem dry. If they feel sticky, they need a little more steaming.
Keep practicing and trying and one day you’ll get the perfect plate of Momos.
Last modified: April 20, 2016