Momos are a type of Tibetan/Nepali dumpling dish popular in these regions. Momo is found in the cuisines of India, Nepal & Tibet. It is similar to baozi, jiaozi and mantou in Chinese cuisine, buuz in Mongolian cuisine, gyoza in Japanese cuisine, mandu in Korean cuisine and manti in Afghan cuisines. Momo is a type of steamed dumpling with some form of filling and is a traditional delicacy in Nepal, Tibet, as well as among Nepalese and Tibetan communities in Bhutan, as well as people of the Indian regions of Darjeeling, Ladakh, Sikkim, Assam, Uttarakhand, Himachal Pradesh and Arunachal Pradesh.

Ingredients of Momos

• For the Dough:
• 120 gms refined flour
• 1/4 tsp baking powder
• 1/2 tsp salt water (for kneading)

For the Chicken Filling:

• 1 cup chicken (minced)
• 1/2 cup onions, finely chopped
• 1/4 tsp black pepper powder
• 1 tbsp oil
• 1/2 tsp garlic paste
• 1/2 tsp soya sauce
• Salt
• 1/4 tsp vinegar

For the Vegetarian Filling:

• 1 cup cabbage and carrots, grated
• 2 tbsp onions , finely chopped
• 1/2 tsp garlic, finely chopped
• 1 tbsp oil
• 1/4 tsp vinegar
• 1/2 tsp soya sauce
• to taste salt
• to taste pepper
• 1 tbsp cornflour

For Chilli Sauce:

• 25 gram garlic, peeled
• 6 gms whole red chillies
• 3 tbsp vinegar
• 1 tbsp oil
• to taste salt
• to taste sugar

Preparation

Prepare Chilli Sauce:

Cut the red chillies and soak them in water for about two hours. Cut up into small pieces and soak in the vinegar for one to two hours. Put all the ingredients in a mixie and grind to a smooth paste.

Prepare Momos:

1. In a bowl mix all the ingredients of the chicken or vegetable filling, according to your choice. Keep aside.

2. Knead the refined flour, baking powder and salt together into firm dough. Cover and keep aside for 30 minutes.

3. Roll the dough into very thin 4-5 inch rounds.

4. Take each round piece and place some filling in the center.

5. Bring the edges together and twist to seal it.

6. Steam in a steamer for about 10 minutes and serve hot with chilly sauce.