Chicken dumpling snack: Steamed Momos

Written by Entertainment, Student Life

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.

mommo

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:

Ingredients:

4 cups flour

1 to 1 1/2 cup of water (approximate)

Method:wrapper

  1. Put the flour into a large bowl and make a pit in its center like a well.
  2. Add water slowly and gradually and mix it until the dough can hold itself together.
  3. Knead the dough until it is firm and supple (kneading it for a couple of minutes gives better results)
  4. Flatten the dough completely into a thin yet firm layer.
  5. Use a round cookie cutter to cut out equal shaped wrappers.

For the filling of the Momos:

Ingredients:

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

Method:momo

  1. Mix all ingredients into a bowl using your hands and add teaspoons of water to keep the mixture wet.
  2. Lay the wrappers flat and moisten the edges with water.
  3. Place the filling onto the centre of the wrapper so that there is a 1 or 2 cm border
  4. Pinch the edges of the wrapper together to make a fringe
  5. 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.

Good luck!

Last modified: April 20, 2016

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