Momos

Momos

Momos

Steamed half-moon dumplings — a thin, unleavened wheat dough wrapper filled with minced pork, yak, chicken, or spiced vegetables (cabbage, onion, ginger, garlic, chilli), pleated into tight crescents and steamed in bamboo steamers until the wrapper is translucent and yielding. The Sikkimese momo is the most ubiquitous food in the Himalayan belt; every small shop, roadside stall, and home kitchen in Gangtok makes momos daily. Eaten dipped in a fiery tomato-sesame-chilli achaar that is considered as important as the dumpling itself. The technique of the pleat varies between communities — Tibetan, Sherpa, Bhutia — but the wrapper-to-filling ratio and the quality of the minced pork fat are the constant variables that separate excellent from ordinary momos.

Cuisines

Mizo Sikkimese Arunachali Ladakhi

Best for

Breakfast Lunch Dinner Snacks

Recipe

Prep: 30 min Cook: 20 min Total: 50 min 2-3 servings

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup water
200 grams minced chicken
1 tablespoon soy sauce
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped
1 medium onion, finely chopped
1 small carrot, grated
2 tablespoons spring onions, chopped
1 teaspoon black pepper powder
— salt to taste
— oil for greasing

Instructions

  1. 1 In a bowl, mix the all-purpose flour and salt. Gradually add water and knead to form a smooth dough. Cover and let it rest for 20 minutes.
  2. 2 In another bowl, combine minced chicken, soy sauce, ginger, garlic, onion, carrot, spring onions, black pepper, and salt. Mix well to prepare the filling.
  3. 3 Divide the dough into small balls. Roll each ball into a thin circle of about 3-4 inches in diameter.
  4. 4 Place a tablespoon of filling in the center of each circle.
  5. 5 Fold and pleat the edges to seal the momos, forming a crescent or round shape.
  6. 6 Grease a steamer with oil and place the momos in it, ensuring they do not touch each other.
  7. 7 Steam the momos for 15-20 minutes until the dough is cooked and the filling is hot.
  8. 8 Serve hot with a spicy chutney or dipping sauce.

Tips

Ensure the dough is not too sticky or dry to make pleating easier.