MOMOS… 😀 a big Yay!! from our side. Our first taste testing momos from a famous eatery here was super depressing until one day, M’s brother(bil) got these amazing South Asian dumpling from an aunty ( 😛 aunt ) who sells homemade momos and let me tell you, they are the BEST!
I finally got this recipe on authentic momos from M’s friend , trust me they taste amazing. They are served along “tomato garlic chutney”, you can also have these with chili garlic sauce.
The only thing you may find difficult is the wrapping, but don’t worry there are about 6+ ways to wrap these, youtube has 2-3 good videos on that. But, it takes little bit of practice though. ( I don’t consider to be an expert ,I’m still a learner but what makes sense is the taste 😉 )
click here to see different ways to wrap momos( external link)
Another, downside despite the fact that they are steamed would be the use of “all purpose flour/maida”, so if you wanna make it healthy you can always replace it with wheat flour.
MOMOS is done in 4 stages
- preparing the wrapper
- preparing the stuffing
- Filling the wrapper
THE MOMO WRAPPER:
The wrapper is made with All Purpose Flour , simple as you would make any soft dough.
|all purpose flour||1.5 cup|
|water||1/2 + more to knead the dough|
- Mix the flour with salt , add water little by little and knead well make a pliable dough( the dough has to be soft and not stiff that as you stretch , it should crack . so knead well )
- Rest for 30 minutes, covered with a damp cloth.
- you can also use warm water to make dough. And this is highly recommend if using wheat flour.
- After 30 minutes ,the wrapper has to be rolled out into thin sheets with the thickness of a paper and width of a normal pappad( 9cm diameter ). Make sure to cover the rolled sheets with damp towel to avoid drying.
Don’t forget to check in youtube for wrapping styles 😉
You can make veg/non veg. I have made with chicken. For veg use cabbage ,carrots,beans and onions, or even paneer momos. So stuffing is purely personal choice 🙂
|chicken breast||250 gm|
|onion||1 medium finely chopped|
|pepper powder||1 tsp|
|spring onion greens||2 tbsp|
|ginger garlic paste||1 tsp each|
|mustard oil||1 tsp|
|olive oil||1.5 tbsp|
- Mince the chicken in a mixer jar and pulse 3-4 times to make a coarse mix.
- Chop the onions finely , I used a chopper to get it finely chopped. You can also use a grater to get it done.
- In a bowl take the minced chicken, onions, spring onion greens, celery , parsely (if using) ,pepper powder, ginger garlic paste ,salt, mustard oil, olive oil and mix well to combine.
- Set aside.
- if you don’t have parsely, celery skip that and use spring onion greens alone.
FILLING THE WRAPPER:
- Take a wrapper , place 1 tbsp ( not more) stuffing in the center and wrap as you would want it. I did a rather simple one by pinching the sides and finally bringing it together.
- Now place these momos in a steamer and steam for 15 minutes approx.
Serve hot with chutney/sauce.
P.S: I could not take pictures as I wrap these, wrapping is easy do check out the following link to see how I did these
- Celery/parsely are optional, the authentic use spring onion.
- You can also add finely chopped green chillies, to make it more spicy
- If you like the taste of mustard oil, add 2 tbsp of that and skip olive oil. But do not skip the oil part, momos would turn hard otherwise!
- I personally don’t prefer MSG 😀 , trust me this would taste authentic even without that.
- Don’t worry about the wrapping , 😉 after all its homemade and practice is the key to wrap it perfect.
until next time, happy cooking!!
happy day, everyone!
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