It is said that momos have originated in Tibet and around Himalayan regions. They are steamed or fried dumplings with a minced meat or vegetable filling, and best served piping hot and with a spicy tomato sauce. They are healthy and tasty and available in street shops as well as in 5 star menus. Now they come in different colors, sizes ; fried or steamed; variety of fillings; they put it in soup.
For the Momos dough
- All purpose flour: 1.5 cups
- water to knead
- salt to taste.
For the filling
- Chicken mince: 200 gm
- Butter: 2 tbsp
- Salt to taste
- Onion chopped: 1 large
- Carrot chopped: 1 grated
- Cabbage shredded: 1/4 cup
- Ginger & garlic chopped: 1 tbsp
- Pepper powder: 1 tsp
- Soya sauce: 1 tsp
- Coriander chopped: 1 tbsp
- Garam masala: 1 tsp
- Egg: 1
- Vegetable oil- 2 table spoon.
- Vinegar: 1 tsp
- Take a bowl add all purpose flour, salt, vegetable oil and water, mix it and knead it to medium stiff dough and rest it for 10 minutes.
- Take another bowl and add all the ingredients for the filling and mix it well with hands.
- Take dough and divide them in to equal portions shape them into balls and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together into any fancy fold.
- Put water in La-Forte multipurpose kettle and put Steamer over it.
- Steam momos on La-Forte steamer of about 15 minutes.
- Serve this hot with a tangy sauce.