MOMO

Momo is a Tibetan recipe which can be a one pot meal. It is similar to Japanese gyozas and Chinese dimsums, Momo word derived from Chinese word meaning “Steamed bread” has a filling from ground meat. It is a common street snacks in Nepal, Tibet and the Himalayan regions of Northern India. This is my childhood favorite. My maternal grandparents live at the Darjeeling district of West Bengal and whenever I used to go there, I used to have this tasty snack with a hot bowl of stock, chicken or lamb and schezwan sauce.

Ingredients for the dumpling

1.Refined flour (2 cups)
2.Eggs (2)
3.Oil(3 to 4 tbsp)
4.Warm water 1 cup

Ingredients for the filling

1.Minced chicken or lamb (200 gms)
2.Spring onions (chopped finely 1/4th cup)
3.Green chilies (2 chopped finely)
4.Garlic (2 to 3 cloves finely chopped)
5.Onions (1 cup finely chopped)
6.Soya sauce (2 to 3 tbsp)
7.Cabbage (1/2 cup chopped)
8.Capsicum (1/4 th cup chopped)

Flour and eggs mixture

Preparation

1.Mix the contents of the dough and make a soft but firm dough.
2.Meanwhile boil the ground meat with 2 cups of water spring onions, chilies and salt.
3.Separate the stock.
4.Add 1 tbsp of oil in the wok and add chopped garlic and onions and saute till transparent.
5.Add boiled meat and stir.
6.Add the vegetables, ginger and soy sauce and mix.
7.Add green chilies and spring onions, when the mixture is dry, take it off from the gas.
8.make small round balls from the dough and flatten to form a thin big circle.
9.cut small rounds from the circle with a cutter.
10.keep some meat mixture in the middle of the circle and fold to form a dumpling.
11.Make some impression with a fork.
12.Steam the dumplings in the steamer for 5 to 7 minutes.
13.Serve with the hot stock and schezwan sauce.