Momos are derived from the Tibetan “mog mog”. Momo are a type of South Asian dumplings, popular throughout the region. Momo are dough stuffed with vegetables/meat. Momos can be cooked in many ways. Generally, they are steamed.
Unclear about how momo made a way into India, it has become a popular with the influx of Tibetans in India. Momos are extremely popular in Nepal, North-Eastern India. There is a theory stating that Newar merchants of Kathmandu brought the momos recipe from Tibet during trades. Momos spread far and wide from there.
Momos earlier, were made from yak meat, as vegetables were scarce in the cold and rocky Himalayan regions of Tibet. But, after gaining popularity in India, vegetable momos came into existence and affected the taste buds of vegetarian Hindus of North India. Momos remain a meat dish- though instead of yak meat, chicken is used as it is cheap and easy to cook.
Momo are popular snacks and breakfast dish in North Eastern India. West Bengal, Sikkim, Arunachal Pradesh and Assam. All of these have their own local varieties to relish to taste buds. They are often made at home. Ladakh and Dharamshala, which are home to many of the Tibetan origin people, are well known for the wide range of momo variants.
Momos are considered a traditional delicacy in Bhutan, Nepal, Sikkim, Assam and north Bengal. Recipes are passed down through generations. Momos are served with a hot and red chilly sauce and accompanied with clear meat soup. Indian love for food- and adaptability of tasty food stuff into cuisine is beyond borders. You can get seafood momo in many restaurants at sea side. These are mostly stuffed with shrimps. You can get paneer momo to appeal to vegetarians. Momo are mostly steamed in a traditional momo steamer, called a mucktoo which is a metal utensil with holes at the base. Bamboo steamers are also uses at many places for a distinct aroma.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield4 Plates
- Serving Size200 g
- Energy1,960 cal
- 150 grams grated cabbage
- 50 grams chopped green beans
- 1 finely chopped onion
- 20 grams spring onion
- 1 large grated carrot
- 1 ½ tbsp butter
- 200 grams all purpose flour (maida)
- Salt to taste
- ½ tsp oil
- 1 ½ tbsp ginger-garlic paste
- ¼ tsp black pepper powder
- In a bowl add all purpose flour, ¼ tsp salt and add little water at a time.
- Knead medium dough.
- Apply oil all over the dough.
- Cover dough with damp cloth or with wet paper towel.
- Let it sit for 20 minutes.
- In a medium heated pan add butter.
- Add ginger garlic paste and sauté for 20 seconds. Add finely chopped onion.
- Stir for a minute and add finely chopped green beans, grated carrot.
- Mix well and cook for 2 minutes.
- Add finely chopped cabbage and cook for just about a minute.
- Add salt to taste, black pepper powder and chopped spring onion.
- Mix well and turn off the.
- Turn off the heat.
- Let stuffing cool down completely.
- After 20 minutes, check dough and give quick massage to the dough before rolling.
- Divide dough in half size make flat round shape and roll in into big thin disk.
- Cut circular shape using round cookie cutter.
- Take out the circular shapes one by one and keep them covered.
- Take one of those circular shapes, roll edges thinner than the center.
- Add stuffing in the centre and fold.
- Boil water in a vessel.
- Grease steamer with oil and place prepared momo dumplings on it.
- Once water in the vessel starts boiling, place steamer carefully into the vessel.
- Cover the vessel with lid and let it steam for 13-14 minutes on high medium heat.
- Take out steamer out of the vessel
- Let it cool for 2 minutes.
- Serve steaming hot momos with momos red chilly chutney.
- 6 servings per container
- Serving Size200 g
- Amount per serving
- % Daily Value*
- Total Fat65 g83.33%
- Saturated Fat1 g5%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol300 mg100%
- Sodium50 mg2.17%
- Total Carbohydrate6 g2.18%
- Dietary Fiber1 g3.57%
- Protein1 g2%
- Potassium40 mg0.85%