Arunachali Momos
Steamed dumplings in the Monpa tradition — thin dough wrapped around a filling of minced pork or yak meat, ginger, and onion, served with a fiery lukter chutney.
Cuisines
Arunachali
Best for
Lunch
Dinner
Snacks
Build a full meal around Arunachali Momos
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Flour |
|
1 cup | Cabbage , finely chopped |
|
1/2 cup | Carrot , grated |
|
1/2 cup | Onion , finely chopped |
|
2 tablespoons | Ginger-garlic paste |
|
1 | Chili , green, finely chopped |
|
1 teaspoon | Soy sauce |
|
1 teaspoon | Salt |
|
1/2 teaspoon | Black Pepper , to taste |
|
2 tablespoons | Oil |
|
1/4 cup | Water |
Instructions
- 1 In a bowl, mix the all-purpose flour with a pinch of salt and gradually add water to form a smooth dough. Cover and let it rest for 15 minutes.
- 2 Heat oil in a pan over medium heat. Add ginger-garlic paste and sauté until fragrant.
- 3 Add chopped onions, green chili, and sauté until onions are translucent.
- 4 Add cabbage, carrot, soy sauce, salt, and black pepper. Stir-fry for 3-4 minutes until vegetables are cooked but still crisp.
- 5 Divide the dough into small balls and roll each into a thin circle.
- 6 Place a spoonful of vegetable filling in the center of each circle.
- 7 Fold the dough over the filling and pleat the edges to seal the momos.
- 8 Prepare a steamer and steam the momos for 10-12 minutes until the dough is cooked through.
- 9 Serve hot with spicy chutney or dipping sauce.
Tips
Ensure the dough is not too sticky or too dry for easy handling and sealing of momos.