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Home Dish My style of dumplings or momos

My style of dumplings or momos

Name: How to cook My style of dumplings or momos - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Sumera Rahman

My style of dumplings or momos

#Starambassador #trendy #dumplings /momos Momo is a type of steamed filled dumpling, with origins from Tibet. Momo is native to Tibet, Nepal as well as Indian Himalayan Region of Ladakh, Sikkim, Assam, and Arunachal Pradesh, Himachal Pradesh, Uttarakhand, and Darjeeling. It is popular across a wider region of the Indian subcontinent. Momo is similar to Chinese baozi, jiaozi, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti, and Our own Gilgit Baltistani mantou,but heavily influenced by cuisine of the Indian subcontinent with South Asian spices and herbs. Now a days Momo are extremely popular and trendy .The taste of the dish enhanced through the spicest and hottest chutney or sauce served with it.

Ingredient

/2 tablespoon oil

1 cup

all-purpose flour – 125 grams

1/4 teaspoon

salt or as required

2-3 tablespoon

water for kneading the semi soft dough

1/2 tsp

caraway seed (ajwain)

1 tbsp

Oil

small-sized spring onions (scallions)finely chopped

1/2 teaspoon

or 3 to 4 small-sized garlic, chopped

1.5-1.75 cups

finely chopped mix vegetables

1/2 cup

chopped white button mushrooms – optional

boiled egg finely grated – optional

1 teaspoon

soy sauce or add as required

1/2 teaspoon

black pepper powder or as required

Cooking instructions

* Step 1

Making Dough Take the all-purpose flour, salt, oil and caraway seed in a bowl and mix them well with a spoon. Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.

* Step 2

Making Vegetable Stuffing Finely chop all the vegetables.In a pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium heat.Add spring onion whites and sauté for 10 to 15 seconds on medium heat add all the finely chopped vegetables. Increase the flame and stir fry the vegetables on a high heat.

* Step 3

Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper. Continue to stir fry for 2 to 3 minutes more add the spring onions greens. Mix well. Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.

* Step 4

Shaping Momos Divide the dough in Small balls of just a plum size keep them covered with a moist napkin. Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle.Place 2 or 3 teaspoons of vegetable stuffing in the center.

* Step 5

Lift one side of the edge and start pleating. Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them. (I use dumpling maker easy and simple as you see in video)

* Step 6

Steaming Momos Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.In a greased steamer pan or a seive, place the momos keeping some space between them so that they don't touch each other. Steam them for 5 to 6 minutes. Don't overdo the steaming, as the dough becomes dense and dry.

* Step 7

The steaming time may vary upon the thickness of momos’ cover. When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.

* Step 8

Once done, remove them and keep on a serving tray or plate. Garnish with spring onion green.Serve momos dumplings with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney or check my wonder chutney in the given link below