As per wiki, Momo are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product. Sometimes MSG (monosodium glutamate) is also used to enhance the taste. The filling may be one of the several mixtures:
- Meat: Different kinds of meat fillings are popular in different regions. In Nepal, Tibet, Darjeeling district, Sikkim, Bhutan and North-East India, pork, chicken, goat meat, buffalo meat are commonly used. In Ladakh, lamb and yak meat are common. Minced meat is combined with any or all of the following: onions/shallots, garlic, ginger and cilantro/coriander. Some people also add finely puréedtomatoes and soya sauce.
- Vegetables: Finely chopped cabbage, potato or chayote (iskush) are used as fillings in Darjeeling, Nepal, Sikkim and some parts of India.
- Cheese: Usually fresh cheese or the traditional chhurpi is used. This variety is common in Bhutan, Sikkim and Darjeeling.
- Khuwā: Momo filled with milk solids (khoa) mixed with sugar are popular as dessert in the Kathmandu Valley.
- Mashed potato: Mashed potato (ālu) is another popular filling in the Kathmandu Valley.
- Paneer: Another recent and already popular filling in Kathmandu
The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, along with chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed.
I made vegetable momos. I am a big fan of momos. Love to have them any time.. Made this veggie momos for my mom.Yet to try chicken momos.
- Carrot - 1 minced
- Cabbage - 200 gms minced or finely chopped
- Beans - 100 gms - chopped finely
- Spring onions - half a bunch finely chopped or minced
- Garlic cloves - 10 minced
- Soya sauce - 1 or 1/2 tsp
- Pepper powder - 1 tsp
- MSG - optional
- All purpose flour - 1 cup
- Hudson canola oil
- For the outer cover, knead he all purpose flour , salt , few tsp canola oil and water. Continuously knead it into a soft dough for about 10 mins.
- For the filling, heat oil in a pan, add the garlic. Once its fried, add the chopped onions.
- Add all the veggies, soya sauce, salt and pepper powder.
- Add the spring onions and msg. Stir well.
- Switch off once all the veggies are boiled and cooked.
- For momos, take a lemon size balls from the flour and press it like chapathi into thin layer.
- Using a round cutter, cut it. Place a ts of the filling.
- Fold it into momo shape. I have shown in the picture. Gently fold the edges by pinching little by little.
- Cover the momos and place it aside. Repeat it for all other momos.
- Place it in a steamer, either in a idly plate or on any plate with holes.
- Steam it for five mins.
Enjoy it with Chilli sauce or chilli garlic sauce.