Momo’s have their origin in Nepal and Tibet. Previously momo’s were served only in Yo China in Hyderabad , but these days every Chinese restaurant in Hyderabad has them in the menu , so popular are these little steamed dumplings.
Generally momo’s are made using Maida but health conscious people can make them with whole wheat flour also. The stuffing can be either meat based or vegetable based. I made vegetable stuffing. Momo’s are eaten along with a spicy tangy sauce that compliments the taste of momo’s very well. I made the vegetable version and we ate all of them without any sauce.
INGREDIENTS:
For outer layer
Maida - 1 1/2 cups
Salt - 1/2 tsp
Water
For Filling
Cabbage - ½ cup finely chopped
Carrot - ¼ cup finely chopped
Onion - 1 small finely chopped
Green Chilies – 2 finely chopped
Freshly Grounded Pepper - 1 tsp
Soya Sauce – ½ tsp
Oil - 2 tbsp
Salt - to taste
METHOD:
-In a bowl mix all the ingredients for outer layer, add water in small quantities and make smooth dough. Cover with damp cloth and keep aside till the filling is ready.
-To make the filling heat a pan, add oil , after the oil is hot enough add onion and green chillies and sauté until light pink add the carrot and sauté for 3-4 min till the raw smell is gone.Now add cabbage and mix well, cook for 2 minutes.
-Add salt and pepper and cook for a minute. Cook till no moisture is left in the mixture.
Finally add the soya sauce and cook for 2min , switch off the flame and wait till the filling is cool.
-Take lemon size pinch from the dough Keep rest of the dough covered with damp cloth. Roll into a roti. The roti should be not very thin it should be a little thick.
-Use a steel bowl cut into rounds puri. The size depends on how big you want your momos to be. Add enough filling each puri and bring the sides together in the center, pinching firmly together make a ball.
-Heat water in steamer brush the plates with little oil and place momos on them, give space in between as the momo’s will expand a little and steam for 8 to 10 minutes or until it gets cooked.
Serve hot with a spicy dipping sauce or eat them as they are like us.
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