Momos Recipes

MOMOS RECIPE | VEG MOMOS

Steps:

• Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.
• Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
• Finely chop all the vegetables. You can also use a food processor to chop the vegetables.
• In a thick bottomed pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.
• Add spring onion whites and sauté for 10 to 15 seconds on medium-low heat. Then add all the finely chopped vegetables.
• Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then saute the veggies on a low to medium heat.
• Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
• Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
• Switch off the flame and add the spring onions greens. Mix well.
• Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.
• Divide the dough in two parts. Make a 7 to 8 inches log from each part. Cut the log into equal slices.
• Make ball of each slice and keep them covered with a moist napkin.
• Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3 to 4 inches in diameter.
• Try to get the edges to be thin and the center to be thick.
• Place 2 or 3 teaspoons of vegetable stuffing in the center.
• Lift one side of the edge and start pleating. (Refer to the video below to see how pleating is done).
• Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.
• Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.
• Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.
• In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don't touch each other. Check notes on how to steam the momos in idli pan or pressure cooker or Instant Pot.
• Steam them for 5 to 6 minutes.
• Don't overdo the steaming, as the dough becomes dense and dry.
• The steaming time may vary upon the thickness of momos' cover.
• When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
• Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
• Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.
• Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney.

LEE'S INCREDIBLE MOMOS

Steps:

• Bring 3 inches of water in a large pot of water to a boil. You may also do this with a wok and steamer baskets.
• In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger, green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and wrappers.
• Set a steamer tray in the pot, and place the momos on the steamer. Steam over rapidly boiling water for 30 minutes. Serve with the dipping sauce.
• To make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.

VEG MOMOS RECIPE- DIM SUM

Steps:

• Mix all the ingredients mentioned and form a soft pliable dough and rest for an hour. In the mean time we will prepare filling and cool it.
• Heat a kadai and add oil to it. Saute chilli flakes and sugar. Next add the crushed garlic and ginger. Saute till raw smell goes off.
• Add the spring onion bulbs and saute till translucent. Next add the sliced onions and saute for few minutes.
• Now add the chopped veggies, soy sauce, tomato sauce,salt and pepper.Saute in high flame for 4-5 minutes.
• Finally add spring onion greens and remove from flame. Cool the stuffing.
• Take the prepared dough and divide into four equal portions.Working with one portion at a time,roll in into a thin big circle.Using a cutter or lid of round box cut into circles.Again knead the remaining dough and make as many circles as possible.
• Take one small cut circle and place 1 1/2 teaspoons of prepared filling in the center.
• Now start pleating from one side and pleat in the same direction.Once done,sale the top and press slightly.
• Boil some water in a steamer or idly cooker and arrange the shaped momos in the plate.Steam for 6-7 minutes.
• Once done the momos will be glossy little bigger than we shaped.
• Serve veg momos piping hot with momos chutney or schezwan sauce.

VEG MOMOS RECIPE | MOMOS KI RECIPE | MOMOS BANANE KI RECIPE

Steps:

• firstly, prepare stuffing by heating 3 tsp oil and saute 3 clove garlic, 1 inch ginger and 2 chilli.
• also, add 2 tbsp spring onion and saute on high flame.
• further, add 1 cup carrot and 2 cup cabbage. stir fry on high flame.
• now add ½ tsp pepper and ½ tsp salt.
• additionally, 2 tbsp spring onion and stuffing mixture is ready.
• further, pinch a small ball sized momos dough and flatten.
• now dust with some maida and start to roll using a rolling pin.
• roll to almost medium thin circle. around 4 - 5 inch in diameter. make sure you roll from sides and keep the centre slightly thick.
• now place a heaped tbsp of prepared stuffing in the centre.
• start pleating the edges slowly and gather everything.
• press in middle and seal the momos forming a bundle.
• heat a steamer and arrange the momos in the tray without touching each other.
• furthermore, steam momos for 10-12 minutes or till shiny sheen appears over it.
• finally, veg momos recipe is ready to enjoy with momos chutney.

PORK MOMOS (NEPALESE DUMPLINGS)

Steps:

• To make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 100ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.
• Tip all the filling ingredients into a bowl and season with salt. Use your hands to combine thoroughly.
• Divide the dough into 20 balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
• Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.
• Continue to pinch along the edge of the circle and work your way all the way round.
• Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
• Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
• Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.
• While the momos are steaming, mix all the sauce ingredients in a small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.

EASY VEG MOMOS RECIPE 2 WAYS | STEAMED MOMOS & FRIED CHEESE MOMOS

Steps:

• Add in the flour to a bowl. To this add a pinch of salt and a little oil.
• Add hot water and knead to a soft and pliable dough.
• Cover and rest for about half an hour.
• To a pan add a little oil. To this add finely chopped garlic, ginger and green chillies. Sauté for few seconds and then add in the whites of the spring onion and stir for few seconds.
• To this add all the finely chopped veggies one after the other.
• Stir for about 1 to 2 minutes. You don't want to lose the crunch of the veggies.
• Now, add some salt, soy sauce and crushed black pepper. Adjust spices to suit your taste.
• Add a squeeze of lime and give it all a nice mix.
• Add a little corn flour and a splash of water.
• Mix well and adjust salt if required.
• After half an hour, divide the dough into small balls.
• Dust some flour and roll out into small discs.
• Take a disc, place the filling in the centre and fold and shape as per your wish.
• Once you are done filling all the momos, we have to steam them.
• Take a wide pan, add some water.
• Brush some oil to the plate where you are going to place momos.
• Place the momos on the plate, close the pan with a lid and steam for 10 minutes.
• Your steamed momos are ready to be served.
• To the same filling and added equal quantities of grated cheese, some finely chopped red capsicum and some red chilli flakes. Add a pinch of salt if needed and give it all a nice mix.
• Use this as the stuffing and fill in the same way as above and shape it to your liking.
• Heal oil in a deep pan over medium high heat.
• Once oil is hot enough, reduce the heat and add the momos.
• Deep fry until golden brown over medium low heat to get that crunch.
• Serve steamed Veg momos and fried cheese momos with any dip of your choice.

NEPALI MOMO

Steps:

• Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
• Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
• To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
• Spray a steamer pan with cooking spray.
• Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
• Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

VEG MOMOS RECIPE

Steps:

• Finely cut all vegetables as mentioned in the ingredients section.
• Add 3/4 cup maida (all purpose flour), 1 teaspoon oil and salt in a large bowl.
• Mix all ingredients well and prepare a soft pliable dough (like paratha dough) by adding water as needed. Cover the dough and keep it aside for 20-25 minutes.
• Heat 1 tablespoon oil in a pan over medium flame. Add finely chopped ginger and garlic and sauté for 30 seconds. Add green onion and sauté for a minute.
• Add all chopped veggies (carrot, cabbage, capsicum and green beans) and salt.
• Mix well and sauté them for 4-5 minutes. Add 1 teaspoon chilli sauce.
• Add 1/2 -1 teaspoon soy sauce.
• Add 1/2 teaspoon black pepper powder.
• Mix well and sauté for a minute. Turn off the flame. Stuffing for Veg Momos is ready.
• Knead the dough again for a minute and divide it into 2-equal portions. Give each portion a round cylindrical shape like cucumber. Cut each one into 6-7 equal portions with a knife as shown in the photo.
• Give each small portion a round shape like ball and flatten it a little into pattie by pressing it in between your palms. Cover them with a wet cloth or a plate to prevent them from drying.
• Place one dough pattie on a rolling board and roll it out into a thin disc (approx. 4-5 inch diameter). Roll it from sides and keep the center portion little thick compared to sides. If required, sprinkle some dry flour while rolling.
• Place approx. 1 tablespoon filling in the center. Don't over-stuff it, otherwise it will be difficult to get a proper "potli" shape.
• Lift the edge from one side and start pleating (fold the edge a little inside and then little outside alternatively). Join them in the center to seal it.
• Prepare momos from remaining dough patties in a similar way.
• Grease a steamer plate or any other plate (it should easily fit into the steamer or a deep vessel) with oil to prevent them sticking. You can also line a plate with cabbage leaf instead of greasing the surface with oil. Arrange Veg Momos on a plate in a way that there is some space around them to expand.
• Heat 1-2 glass of water in a steamer or a deep vessel over medium flame.
• Place stand in the steamer and place momos plate over it. Momos should not touch the water. Cover the steamer/vessel with a lid and steam them for 6-7 minutes over medium flame or until they look little translucent and shiny. Remove the lid and check them by touching it. If they don't feel sticky then it means they are cooked.
• Transfer them to a serving plate. Serve hot Veg Momos with Momos Chutney or Schezwan Sauce.

MOMOS

Steps:

• Dough: Pour the water into a large bowl and then sprinkle the yeast over the top. Let stand until the mixture is foamy, about 10 minutes. Add the oil and the salt and mix well. Slowly add the flour to the yeast mixture, 1/2 cup at a time, and stir. The dough should be slightly sticky. Knead the dough on a floured surface until it is smooth and elastic, about 10 minutes. Oil a large bowl and then place the dough in the bowl and turn it to coat with oil. Cover the bowl with plastic wrap and let stand in a warm area until it has doubled in volume, about 1 hour. Filling: In a medium bowl, mix all ingredients together. Refrigerate until ready to use. Assembly: Roll out dough until very thin (about 1/8-inch thick). With a pastry cutter, cookie cutter, or knife, cut out 3-inch to 3 1/2-inch circles. Put a small spoonful of filling in the middle of each circle. Fold the dough over while holding it in 1 hand, and use your other hand to pinch the edges and seal the half-moon shaped dumpling. If the dough sticks to your fingers, use a little oil on your hands. Heat the water for your steamer and oil the insert's surface. Steam the momos, a few at a time, so that they don't touch each other. Steam until the dough looks transparent, about 5 minutes. Serve immediately with the Dipping Sauce on the side.
• Heat the white wine in a medium skillet over medium heat. Add the garlic, shallots, and cumin and cook until very lightly sauteed; set aside. Heat the olive oil in another medium skillet over high heat. Add the tomatoes and cook on high heat until they split open and their juice comes out. Add the salt, cilantro, and dill. Saute for another minute and remove the pan from the heat. Let cool to room temperature. Transfer everything to a food processor or a blender and process until fairly smooth. Serve sauce on the side.