- Preparation Time
- Under 30 min
- 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 (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 4 cup | 1800 | 999.6 | |
  | 750 gram | 1237.5 | 26.25 | 6.38 |
  | 2 nos | 56 | 0.14 | |
  | 1 nos | 76.59 | ||
  | 1 teaspoon | 0 | ||
| Total | 3170.09 | 1025.99 | 6.38 | |
Preparation Method
- 01 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.
- 02 Cut in circle with the rim of tea cup.
- 03 Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
- 04 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.
- 05 Filled up dumplings are placed on Oiled racks, slightly separated in the moktu.
- 06 Bottom of the moktu is filled with Water and steam the dumplings for 20-25 min.
- 07 Momo is ready to serve hot.
- 08 Momo is eaten with meat/vegetable soup, and Tomato achar.
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