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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 |
---|---|---|---|---|
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4 cup | 1800 | 999.6 | |
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750 gram | 1237.5 | 26.25 | 6.38 |
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2 nos | 56 | 0.14 | |
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1 nos | 76.59 | ||
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1 teaspoon | 0 | ||
3170.09 | 1025.99 | 6.38 |
Preparation Method
- 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 Cut in circle with the rim of tea cup.
- 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 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 Filled up dumplings are placed on Oiled racks, slightly separated in the moktu.
- 6 Bottom of the moktu is filled with Water and steam the dumplings for 20-25 min.
- 7 Momo is ready to serve hot.
- 8 Momo is eaten with meat/vegetable soup, and Tomato achar.
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