The weather in Pune is chilly & cold in the nights. When there is a nip in the air or when it is raining heavily in the monsoons, we always want to reach for a hot cup of tea or coffee & want to have something hot & spicy like samosas, batata vadas or pakoras but then on second thoughts you may change your mind & want to reach out for healthy snacks. Well, biting into hot, steamy momos/dimsums with a lip smacking chutney/dipping sauce is a great option without feeling guilty.
Momos are delicious appetizers/snacks & a wonderful comfort food. If you are on a diet or calorie conscious then this is it! Momos are dumplings native to Nepal, Bhutan, Tibet & the Himalayan states of India. They are such cute little steamed treats wrapped in little dough packets & are so versatile. You can really get creative with various tasty fillings with meats & vegetables of your choice. They are popular & you find little shacks & counters serving these dainty finger eats steaming hot.
In Pune, we have quite a few stalls & restaurants specializing in serving only momos. Even though the preparation is a little time consuming with practice you can really master the art & prepare them with ease within minutes at home. Preparing momos can also be an interesting group activity for children & even better if you are thinking of bonding with your family over the weekend or consider having a get together with friends.
Happy to share this delectable recipe for quick, easy & simple steamed momos which you may like to try & enjoy… 😀
For the Filling :
- 250 gms. minced Chicken (any meat or vegetables of your choice)
- 1 Egg White (lightly beaten)
- 1 med. Onion (peeled & finely minced)
- 2 stems Spring Onion greens (finely minced)
- 2 fresh Green Chillies (finely minced)
- 1 tbsp. fresh Ginger (peeled & finely grated)
- 4-5 cloves fresh Garlic ( finely minced)
- ½ tsp. Black or White Pepper
- 1 tsp. Soy Sauce
- 1 tsp. Sesame Oil
- A handful of fresh Coriander Leaves (finely chopped)
- A pinch of Sugar (optional)
- Salt to taste
Preparation of the Filling :
In a sufficiently large bowl, combine all the above mentioned ingredients for the filling & keep covered in the fridge for about an hour, so that all the flavors can come together.
For the Momo Wrapper :
- 2 cups Refined Flour (Maida)
- Salt to taste
- Enough Water to knead the dough
In a sufficiently large bowl, combine flour & salt in a bowl. Add enough water & knead to bind to a soft & flexible dough. Knead well till you have a smooth dough. Cover with a damp cloth & keep aside for about 30 mins. It is important to keep the dough covered as the exposed surface of the dough will harden on prolonged contact with air.
It is time to roll out the momo wrappers…
Preparation of the Momo Wrapper :
On a rolling board or a clean kitchen counter, roll the wrappers in this way…
First, knead the dough again & then divide the dough into small portions & roll out the dough into small thin discs/circles. The circles should be fairly thick in the centre & thin on the edges. This helps to hold the filling & helps to pleat the momos better. The wrappers should be rolled out quite thin but not thin enough that they will tear or you can see through it. You need to use your judgement…
Alternatively, you can roll out the dough into a large rectangle & then use a small tumbler or a cookie cutter to cut out circles. This method is quick & neat! Cover the rolled out wrappers with a cloth to prevent them from drying out. It is better to roll out the wrappers in small batches.
To assemble the Momos :
Take a momo wrapper & place it in the palm of your left hand.
Use your finger to wet the edges of the wrapper with a little water.
Place a tablespoon of the filling in the centre of the wrapper.
With your right hand, begin to pinch the edge of the dough together.
Fold the edge together & make small pleats along the way.
Pinch the pleats together so as to seal the momo completely.
Repeat the process to finish the rest of the momos.
I made crescent shaped momos by placing the filling on one half of the wrapper circle.
Fold the other half of the circle over the filling & seal the edges by pressing down with a fork or by pinching the edges together.
Moisten with a little water, if necessary, to get the edges to stick to each other.
Always prepare your steamer beforehand.
The water in the steamer should be at a rolling boil when we add momos to it.
Brush the steaming plate with oil to prevent momos from sticking to it.
Arrange the stuffed momos on the greased plate a couple of inches apart for it to expand as they steam.
Steam momos for 10 -15 mins. or until cooked through & firm to the touch.
Serve immediately with your favorite chutney, sauce &/or dip.
