This dish is native to the Himalayas of Nepal and Tibet.You make momo’s with either meat or vegetables. In Tibet, they often use yak meat.
Flour 3 cups
Minced Vegetables (Carrot, Cabbage, Beans)
Brown mushrooms 1 cup
Garlic 2 cloves, minced
Ginger 1 piece, minced
Onion 1 finely, chopped
Green Chilly 1 minced
Black paper 1 tsp
Oil 1 tsp
Two tablespoons of soy sauce
Salt to taste
Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients.
Now for filling
Chop all the vegetables in to very small pieces.
In a large bowl combine all filling ingredients. Mix well; adjust for seasoning with salt and pepper. Cover and refrigerate for atleast an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape.
On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.
Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about twenty minutes. Serve hot with tomato-garlic sauce.
For chicken filling:
For chicken filling you need mince Chicken 1 cup
Spring onions 2 tbs
Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce together
Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the middle.
Bring all edges together to the centre, making small tight pleats. Pinch and twist the pleats to ensure that the momo is closed tightly.
Steam the momos in steamer for twenty minutes. Serve hot with tomato-garlic chili sauce.