The momo (or mog mog) :D is somewhat of a steamed bun, and actually originated from Tibet, Nepal, Bhutan and more so, Sikkim. In fact, some say that momos are a tad similar to the buuz from Mongolia http://en.wikipedia.org/wiki/Buuz I just keep tripping on its name :P
Momos are normally steamed or fried, and stuffing usually consists of either meat or veggies or cheese and even Snickers or Mars! (the sweet version is limited to Nepal, though).
But since this is a veg blog and I like to keep it simple, :P here's my experience/recipe on steaming momos!!
Since making momos is slightly tricky, I've tried to improvise with pictures while I cooked, so it becomes easier to understand to process :)
Gather the following for the dough:
* 3 cups all-purpose flour
* 1/2 tbsp baking powder
* 1/2 tsp salt
* 3/4 cups water
For the filling, you'll need:
* 3 cups finely shredded cabbage
Note: Ensure that is really is shredded finely, as momos are relatively tiny in size and need to accommodate a number of fillings.
* 1/2 large onion, finely diced
* 1 small grated carrot
* 1 tbsp minced ginger
* 1.5 tsp salt
* 1/4 cup cooking oil
1. First, mix the ingredients for the dough. Put 1/4 cup of the water then knead well.
2. Add another 1/4 cup and knead again for several minutes. Then put the remaining 1/4 cup (one tbsp at a time - should be around 4 times), and keep kneading in between.
Note: In case your dough is dry, add more water. And in case it is sticky, add more flour. Just make sure the dough is nice & stiff.
3. Once kneaded, cover the dough & set it aside for half and hour.
4. While the dough sits, put the cabbage, onion & carrot in a large bowl. Now, heat the oil in a pan, and add it to this veggies' bowl.
5. Stir the oil into the veggies immediately so as to coat them well; and continue stirring to soften the veggies. Add salt, keep stirring, then set aside.
All this would have taken you half an hour. Time to return to the dough.
6. Tear off a handful of dough and roll between your hands, like a hot dog shape. Pinch and twist the end of the dough, tearing off about 1 tbsp worth, and put the piece back in the bowl.
7. Keep doing this till you have gotten through all of the dough
Note: Try your best to make the pieces of the same size, for obvious reasons :P
8. Once you have torn all of the dough into pieces, go back through them and roll them between your hands to smoothen them out. Now would be a good time to checking for any pieces that are too large or too small; you can adjust as necessary :P
9. When you are finally done, the dough balls should look like this -
Time to roll out the dough balls. Keep your chakla-belan (flat circular rolling board-rolling pin) & and a small bowl of flour (to smother each dough ball around in) ready.
10. Start rolling each dough ball into thin chapatis, about 3-3.5 inch in diameter.
Now, for the stuffing.
11. Place one chapati on your palm and place 1 tbsp of the filing into its center.
Now, for the folding. I do have a warning, though - I may not be able to explain it too well, but what the heck I'll try :|
12. There are 2 ways in which you can do it - round style (non veg) or half moon (veg). They are mostly similar, except that in the round style, you crimp in a circular motion and for the half moon, you crimp in a straight line i.e. one side gets crimped before pinching it together to join it with the other half.
Made sense? See I told you I may not be able to explain it!!
Finally, it is time to steam these babies. If you have the momo maker, excellent. Else you can even use an idly stand and place it in a pressure cooker. Whatever apparatus you use, ensure to use cooking spray, so that the momos don't stick.
13. Once the momos have been placed in the apparatus, steam them for 15 min. In case after 15 min also the momos are sticky, steam them for a few more minutes.
14. Voila Steaming momos are ready to be belted with tomato chutney - which is nothing but pureed tomatoes, chopped onions & green chilies, and salt.
Smack!
Momos are normally steamed or fried, and stuffing usually consists of either meat or veggies or cheese and even Snickers or Mars! (the sweet version is limited to Nepal, though).
But since this is a veg blog and I like to keep it simple, :P here's my experience/recipe on steaming momos!!
Since making momos is slightly tricky, I've tried to improvise with pictures while I cooked, so it becomes easier to understand to process :)
Gather the following for the dough:
* 3 cups all-purpose flour
* 1/2 tbsp baking powder
* 1/2 tsp salt
* 3/4 cups water
For the filling, you'll need:
* 3 cups finely shredded cabbage
Note: Ensure that is really is shredded finely, as momos are relatively tiny in size and need to accommodate a number of fillings.
* 1/2 large onion, finely diced
* 1 small grated carrot
* 1 tbsp minced ginger
* 1.5 tsp salt
* 1/4 cup cooking oil
1. First, mix the ingredients for the dough. Put 1/4 cup of the water then knead well.
2. Add another 1/4 cup and knead again for several minutes. Then put the remaining 1/4 cup (one tbsp at a time - should be around 4 times), and keep kneading in between.
Note: In case your dough is dry, add more water. And in case it is sticky, add more flour. Just make sure the dough is nice & stiff.
3. Once kneaded, cover the dough & set it aside for half and hour.
4. While the dough sits, put the cabbage, onion & carrot in a large bowl. Now, heat the oil in a pan, and add it to this veggies' bowl.
5. Stir the oil into the veggies immediately so as to coat them well; and continue stirring to soften the veggies. Add salt, keep stirring, then set aside.
All this would have taken you half an hour. Time to return to the dough.
6. Tear off a handful of dough and roll between your hands, like a hot dog shape. Pinch and twist the end of the dough, tearing off about 1 tbsp worth, and put the piece back in the bowl.
7. Keep doing this till you have gotten through all of the dough
Note: Try your best to make the pieces of the same size, for obvious reasons :P
8. Once you have torn all of the dough into pieces, go back through them and roll them between your hands to smoothen them out. Now would be a good time to checking for any pieces that are too large or too small; you can adjust as necessary :P
9. When you are finally done, the dough balls should look like this -
Time to roll out the dough balls. Keep your chakla-belan (flat circular rolling board-rolling pin) & and a small bowl of flour (to smother each dough ball around in) ready.
10. Start rolling each dough ball into thin chapatis, about 3-3.5 inch in diameter.
Now, for the stuffing.
11. Place one chapati on your palm and place 1 tbsp of the filing into its center.
Now, for the folding. I do have a warning, though - I may not be able to explain it too well, but what the heck I'll try :|
12. There are 2 ways in which you can do it - round style (non veg) or half moon (veg). They are mostly similar, except that in the round style, you crimp in a circular motion and for the half moon, you crimp in a straight line i.e. one side gets crimped before pinching it together to join it with the other half.
Made sense? See I told you I may not be able to explain it!!
Finally, it is time to steam these babies. If you have the momo maker, excellent. Else you can even use an idly stand and place it in a pressure cooker. Whatever apparatus you use, ensure to use cooking spray, so that the momos don't stick.
13. Once the momos have been placed in the apparatus, steam them for 15 min. In case after 15 min also the momos are sticky, steam them for a few more minutes.
14. Voila Steaming momos are ready to be belted with tomato chutney - which is nothing but pureed tomatoes, chopped onions & green chilies, and salt.
Smack!
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