Momos (Dumplings)

You can make a vegetable, chicken or shrimp filling. Momos can be steamed, deep fried, pan fried or served in a soup.

Momo Wrappers:-

Ingredients:
Flour - 2 cups
Salt to taste
Oil - 1 tbsp

Method:

• Add enough water to the flour to make dough. Add salt and oil.
• Knead well and set aside covered with a damp towel.
• When the filling is ready, make small balls of the dough. Roll each ball to form a circular disk wrapper, almost the size of your palm. For square wrappers, roll a big ball of dough in to a big circle and cut small squares.

OR Use store bought round/square wonton wrappers.

Momo shapes:-

• For round momos, hold the wrapper in the palm and make a cup. Place a spoonful of the filling in the center leaving about 1/4 inch of a border. Apply water to the border. Staring from one point on the circle, start making pleats all along the circumference of the circle. Bring all the pleats together at the center making a bundle shape and seal the filling inside.
• For half moon momos, hold the wrapper in the palm. Place a spoonful of the filling in the center leaving about 1/4 inch of a border. Apply water to the border. Starting from one end, keep folding the upper border into pleats and sealing the pleat on the lower border to form a half moon.
• For triangular momos, use square wrappers. Place the filling in the center and fold so that the two opposite corners of the wrapper meet. Seal the borders.

Cooking momos:-

You can cook momos the way you like. Following are the different methods.

• Deep fry the momos (in oil) on low heat till golden.
• Steam for 15 to 20 minutes. If you don't have a momo steamer, use any steamer. You can also boil water in a big wok and place a metal sieve over the boiling water. Place momos on the sieve and cover the wok. Apply oil to the rack to prevent momos from sticking. If you have a microwave vegetable steamer, steam the momos in the microwave for 3-4 minutes only.
• Pan fry - put about 1 tbsp of oil in a pan and add the momos. Once they start to turn brown, add some water to the pan and cook covered for a few. The steam helps the momos to cook.
• Serve in a Soup - Add to boiling chicken/vegetable broth and cook on medium heat till momos are cooked (about 5 to 8 minutes). Ensure that the momo edges are sealed properly else they will open up after boiling. Add salt, pepper powder, spinach leaves and spring onions and boil for another minute. Serve soup hot.

Fillings:-

Shrimp filling:

Ingredients:
Shrimp - 10 to 15, de-veined
Onion - 1/2, rough chopped
Green chilies - 3
Ginger - 1/2 inch
Garlic - 2 cloves
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Black pepper powder - 1 tsp
Oil - 2 tbsp Salt to taste

Coriander leaves (cilantro) - 1 cup, chopped
Spring onion - 1 cup, chopped

Method:

• In a food processor add garlic, ginger, green chilies and onion chunks. Pulse a few times.
• Add shrimps to the processor. Pulse till the shrimp is minced.
• Add cumin, coriander, red chili and black pepper powders and mix.Add oil and salt.
• Transfer the minced mixture out into a bowl.
• Add chopped coriander leaves and spring onion. Mix well and refrigerate for at least 15 minutes.
  

Chicken filling:

Ingredients:
Chicken breast - 1/2 lb, boneless
Onion - 1, rough chopped
Green chilies - 3
Ginger - 1/2 inch
Garlic - 2 cloves
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Black pepper powder - 1 tsp
Oil - 2 tbsp
Salt to taste

Coriander leaves (cilantro) - 1 cup, chopped
Spring onion - 1 cup, chopped

Method:

• In a food processor add garlic, ginger, green chilies and onion chunks. Pulse a few times.
• Cut chicken into pieces and add to the processor. Pulse till the meat is minced.
• Add cumin, coriander, red chili and black pepper powders and mix.
• Add oil and salt.
• Take the minced meat out into a bowl.
• Add chopped coriander leaves and spring onion.
• Mix well and refrigerate for at least 15 minutes.

Vegetable filling:

Ingredients:
Cabbage - 2 cups, shredded
Carrot - 1 cup, shredded
Green chilies - 3
Ginger - 1/2 inch
Garlic - 2 cloves
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Black pepper powder - 1 tsp
Oil - 2 tbsp
Coriander leaves (cilantro) - 1 cup, chopped
Spring onion - 1 cup, chopped
Salt to taste

Method:

• Heat oil in a pan. Add the cabbage and carrots.
• Add garlic, ginger, green chilies,cumin, coriander, red chili and black pepper powders and saute.
• Add salt, chopped coriander leaves and spring onion.
• Cook till done.

You can use mushrooms or any other vegetables you like. Cut into very small pieces so that the filling is easy to handle.