Momo | khendumskitchen

Momo

Momo making is a family affair. Everyone contributes to the making of this steamed dumpling which is served with spicy paste of chillies and tongue searing soup which is the water that broths and steams the momo. This is a favorite dish of people from the himilayas. We all refer to steamed dumplings as momos but each nation has their own delicious way of preparing the momo. I will share how it was done in my grandparents kitchen.

Prep Time: 1 hour

Serves 3-5 ppl

Ingredients

For Casing

All purpose flour - 2 cup

lukewarm water - 1/2 cup

salt- 1 tsp

For Momo mix

Ground Pork- 1.5 lb (look for more fat, this makes your momo jucier)

salt- 1 tsp

Onion - minced 1 large

Olive oil - 1 tbsp

red chilli powder - 1 tbsp

For Momo Ezay

Ground Red Chillies - 2 tbsp

Ginger - minced 1tbsp

Cilantro - 1/2 bunch

Schzewan Peppercorns - 1 tbsp ground

Warm water - 1/4 cup

Directions:

1. Sift flour with salt, mix with lukewarm water, and knead the dough, cover with towel and set aside.

2. Mix momo mix in a bowl very throughly.

3. On a clean countertop, pull out a palm sized ball of dough and lightly dip in flour and with a rolling pin, roll the ball into a thin sheet, you can then use a cup to cut out small round shapes from the thin sheet of rolled dough.

4. Add the momo mix and this part is all about fun and creativity so close the casing in any shape you know or want to try. If you want to get a bit serious about the design, i like the mouse design, it took a while to learn it for me, but once u get the hang of holding the casing and mix, it becomes easier after each momo you make.

5. Oil the base of the steaming container, place the momos and let it steam for 15 minutes. Take it out right away and place in a hot case or dip it in some ezay and directly into your belly. If you have extras, you can fry them for morning breakfast.