Tibetan Momos By Chef Ajay Chopra
Also known as - Dimsums
Chef Ajay Chopra shares the recipe for Tibetan momos, one of the most popular dishes in the hilly regions of India.Read More
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
- 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.
- Cook the mixture on medium flame for 2-3 minutes.
- Turn of the gas and allow it the mixture to cool, so that the mixture doesn’t leave water.
- 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.
- Make a 7-8 inch log from the dough and cut the log into equal slices.
- Flatten each dough ball and give it a nice circular shape- make sure it is thin enough on all the edges.
- 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.
- Steam the momos in a steamer.
- The momos can also be deep fried.
- Serve the momos with a spicy red chilli sauce.
Momos are steamed dumplings made with refined flour or wheat flour and a filling inside. The filling can be either vegetables, paneer or meat.
Momos are a popular delicacy in Darjeeling, Ladakh, Sikkim, Assam, Arunachal Pradesh as well as Nepal and Tibet.