|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:
|Wheat Flour||4 cup||1800||999.6|
- 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.