Momo is a type of South Asian dumpling; native to Tibet, Nepal, Bhutan and Sikkim. Learn the recipe of Momo (Steamed Dumpling) by vahchef.
- Mix well wheat flour with 2 cups of water and knead into a stiff dough, roll out on a floured board till it is very thin.
- The rolled dough should be about 2 feet square.
- Cut in circle with the rim of tea cup. Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
- Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around i
- t. A special steamer locally called moktu is required. Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
- Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
Momo is ready to serve hot. Momo is eaten with meat/vegetable soup, and tomato sauce.