Momos or Steamed Dumplings

Ever been to oriental restaurants and thought was the white globs the people around you ordering are? Or wondered how those small tasty treats are made? Well Momos are Tibetan food. They are also called Tibetan Steamed Dumplings. The Chinese versions are called Dimsums. They require very little oil and are prepared with steam. That is why momos are easily digestible and are very nutritious. The filling also known as the pitthi can be vegetarian or even non-vegetarian. Here I am providing the recipe for both herbivores and omnivores. (I mean veggies and non-veggies).

Preparation time: 45 Minutes

Difficulty level: Low

Serves: 6 

                                                           Depends on what you decide

Ingredients

For The dough:

Maida – 200 gm (2 small bowls)
Ghee or oil – 1 tablespoon
Baking powder – 1/5 small spoon
Salt – as per taste

For the filling or pitthi: 

Veggie Filling:

Capsicum – 2
Cabbage – 1 small bowl (finely cut)
Mushrooms- 1 Packet (Finely Chopped)
Carrots – 2 (grated)
Green peas – half small bowl
Cottage Cheese – 100 gm
Butter or oil – 1 Tbsp
Black pepper - ¼ Tsp
Green Chilly Paste – 1 Tbsp
Soya Sauce- 1 Tbsp
Red Chilly Sauce(Optional)- ½ Tbsp
Ginger-Garlic Paste- 2Tbsp

• Salt – as per taste

Non-Veggie Filling:

       Shredded and Boiled Chicken  - 1 Cup
       Capsicum – 2
       Cabbage – 1 small bowl (finely cut)
       Mushrooms- 1 Packet (Finely Chopped)
       Carrots – 2 (grated)
       Cottage Cheese – 100 gm
       Butter or oil – 1 Tbsp
       Black pepper - ¼ Tsp
       Green Chilly Paste – 1 Tbsp
       Soya Sauce- 1 Tbsp
       Red Chilly Sauce(Optional)- ½ Tbsp
       Ginger-Garlic Paste- 2Tbsp
       Salt – as per taste

For the Tibetian Chilly Sauce:

Refer to this recipe.

Method:

• Take out the flour in a bowl. Mix salt and oil and knead soft dough with water. Leave the dough covered for half an hour.
• Take Butter in a pan and heat.  Add the ginger garlic paste and fry it a bit. 
• Then add the capsicum, cabbage, carrots and peas. Cook for 5-10 mins.
•  Add the sauces, Pepper powder and salt. Cook till the water is reduced and the mixture starts leaving the oils. Then add in the mushrooms and chicken( if it’s the non-veggie version). Again cook till the mixture is dry.
• Take out a small lump from the dough, shape it like a ball and flatten it with roller into a disk like shape with 3 inches diameter.
•  Put pitthi in the center of the flattened dough and by folding from all the corners close it (like you do when you prepare Modhaks). Like this prepare the entire dough into pitthi filled pieces. Steam for 10 minutes.

Serve while hot and along with the Tibetian Chilly Dip.

Chef's Tips:

• The best way to cook momos is to steam them in a bamboo basket. If you do not have such a basket, you can also use an idli steamer. Just keep the momos in the slots meant for idlies and cook for 10 mins.
• If you do not have an idli steamer you can make a substitute momo steamer yourself. Take a big wok and fill it with water. Keep a wire rack if you own one or a makedo stand using another utensil. Keep a plate on this stand and place the momos onto the plate. Then cover up the entire assembly with a plate or a huge bowl and voila! You have yourself a momo steamer.
• You can even substitute Maida for healthy Wheat flour and even place cheese slices on the dough before adding the filling. The steam will melt the cheese which will delight the kids even more.

Do try out the recipe and leave your comments.

                                      Bon Appetite!