MOMOS
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[Based on 2 users]
Author asini85 Yield No Value
Published Sep 7, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Flour Standing Time 1 hour

Recipe of MOMOS

Ingredient Name Quantity Unit
Refind Flour(maida) 500 Grams
Egg 1 Numbers
Salt 5 Grams
Yeast 25 Grams
Mincemeat(fatty) 500 Grams
Onions 250 Grams
Green Chillies 10 Grams
Ginger 5 Grams
Salt 10 Grams
Soya Sauce(optional) 1 Teaspoons
Ajinomoto(optional) 1/4 Teaspoons
Oil 1 Tablespoons

Directions

for dough

1.mix flour,salt and egg.

2.add tepid water and make a soft dough,kneading vigorously for about 20 minutes.

3.set dough aside for about 1 hour.

For filling

1.chop onions,green chillies and ginger.

2.mix with mincemeat.

3.add salt.add soya sauce and ajinomoto(if used)and mix well.

To shape momos

1.divide dough evenly into small balls weighing about 10 gm each and roll to about 2 1/2"diameter.

2.put 1 tsp of mincemeat filling into centre of each momo.seal momo.

To steam momos

1.boil water in bottom compartment of momo steamer,idli steamer or pressure cooker with idli steamer.

2.grease perforated compartmentsand place momos keeping them least 1/2"apart.

3.steam momos for 25-30minutes.(if pressure cooker is used, do not put weight).

4.serve steaming hot with tomato-garlic chutney. 

Posted Sep 7, 2007

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2 Comments

Rupali Oct 27, 2010
In the ingredients yeast has been mentioned but in the recipe east is not used. After freezing can we steam instead of frying.

Gurdip Singh Mar 18, 2010
I like to bring to your kind attention that Momo's are a Tibetan recipe and not Thai. Tibetan food is also great and has its own distinct flavour.
Momos are very popular, specall in Mussoorie, India. We all have been fans.
One suggestion is that Momo's can be fried as well after they have been steamed. We make the momos and freeze them. When you have guests, just take out a few and fry. Fried are more tasty.

Also, the filling, if stightly cooked before filling will give out less juices. (Another way)

Regards

Gurdip Singh

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