Momo Recipe

Preparation Time
Difficulty Moderately easy
Occasion General
Recipe Type Dinner
Cuisine North East India

Momos 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:

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Wheat Flour 4 cup 1800 999.6
Chicken 750 gram 1237.5 26.25 6.38
Onion 2 nos 56 0.14
Ginger 1 nos 76.59
Salt 1 teaspoon 0
3170.09 1025.99 6.38

Preparation Method

  1. 1 Mix well wheat all all purpose flour with 2 cups of Water and knead into a stiff paste, roll out on a all all purpose floured board Till it is very thin. The rolled dough should be about 2 feet square.
  2. 2 Cut in circle with the rim of tea cup.
  3. 3 Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
  4. 4 Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
  5. 5 Filled up dumplings are placed on Oiled racks, slightly separated in the moktu.
  6. 6 Bottom of the moktu is filled with Water and steam the dumplings for 20-25 min.
  7. 7 Momo is ready to serve hot.
  8. 8 Momo is eaten with meat/vegetable soup, and Tomato achar.

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