These little white parcels are probably the best export from my neighbour, China. Ever since I first tasted them, I always thought this must be one complicated appetizer to make. So I had to make do with my visits to Chinese restaurants for my Momo cravings.
The name “momo” is apt…you always want more of ‘mo-mo’! That’s what they are called here in India.
One day I came across a recipe for momos in a magazine, I was just shocked – it is the simplest dish there ever was. This here is my own version of a vegetarian momo.
Meat-lovers, please substitute with chicken or pork and cook it for longer as meat takes more time to steam.
3 small mushrooms chopped
1 spring onion (scallion) chopped
1 small carrot chopped
2 green chillies chopped
1 tsp ginger-garlic paste
Salt to taste (don’t use too much if you will use the soya dipping sauce – recipe ahead)
3/4 cup flour
Boiling water for making the dough
1) On a clean flat surface, add the flour and spread it evenly. Make a hole in the centre and start adding the boiling water gently. As the water is being added, use a spoon to mix till it forms a dough. The water needs to be hot to ensure a smooth dough.
2) The dough needs to kneaded for 5 minutes. Also,, it has to become a soft and smooth ball of dough otherwise the momos will not be steamed properly.
3) After the dough is made, add the other ingredients and mix in a bowl. Make sure the vegetables are cut to the same size for uniform cooking.
4) Divide the dough into equal portions. Make a disc of a diameter of 1.5 inches and 1/2 cm thick with a rolling-pin.
5) Add the vegetable mixture onto the centre of the disc and wrap the remainder of the disc around it and ensure it is completely covered at the top.
6) Place in a steamer for 7-8 minutes.
7) Serve with dipping sauce – Mix 11/2 tbsp soya sauce, 1 tbsp rice wine vinegar, 2 tsp chopped green chillies, 2 tsp brown sugar.