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Tibetan Momos By Chef Ajay Chopra

Also known as - Dimsums

Ajay Chopra
Chef Ajay Chopra shares the recipe for Tibetan momos, one of the most popular dishes in the hilly regions of India.

Serves

4

Cooking Time

18-20 Min

Meal Type

snacks

Preparation Time

10-12 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

  • For Momo stuffing

    • 4 - 5 tbsp oil

    • 1 small bowl chopped garlic

    • 1 small bowl chopped ginger

    • 1 bowl chopped spring onions tubes and greens

    • 1 bowl chopped cabbage

    • 1 bowl chopped capsicum

    • 1 bowl chopped carrots

    • 1 tbsp soya sauce

    • 1 tbsp white vinegar

    • 1 tsp pepper powder

    • salt to taste

  • For Momo dough

    • 1 cup refined flour (can use wheat flour for healthier option)

    • 1 tsp salt

    • water as required

    • oil for greasing

PREPARATION

  1. 1

    In a pan heat oil, add chopped garlic, ginger, spring onion, cabbage, carrots, capsicum, salt and pepper, soya sauce and white vinegar and chilli paste for spiciness.

  2. 2

    Cook the mixture on medium flame for 2-3 minutes.

  3. 3

    Turn of the gas and allow it the mixture to cool, so that the mixture doesn’t leave water.

  4. 4

    Mix 1 cup of all-purpose flour, salt, water and oil together in a bowl. Knead the mixture to a firm dough. Cover the dough with a moist napkin or kitchen towel. Leave the dough to rest for 30 minutes.

  5. 5

    Make a 7-8 inch log from the dough and cut the log into equal slices.

  6. 6

    Flatten each dough ball and give it a nice circular shape- make sure it is thin enough on all the edges.

  7. 7

    Apply water with your fingertips around the circumference of the dough and then add the stuffing in the center. Start folding the dough into a dimsum shape or any preferred shape of your choice.

  8. 8

    Steam the momos in a steamer.

  9. 9

    The momos can also be deep fried.

  10. 10

    Serve the momos with a spicy red chilli sauce.

STEP BY STEP