Momo

10 Must-Try Momo Recipes: A Culinary Journey Through Dumpling Delights

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Embark on a culinary journey through the delightful world of momos with these 10 must-try momo recipes. From classic steamed momos to innovative pan-fried and deep-fried variations, explore a diverse range of flavors and textures that will tantalize your taste buds. Discover the secrets to making perfect momo dough, flavorful fillings, and delicious dipping sauces. Whether you’re a momo aficionado or a curious newbie, this collection of momo recipes offers something for everyone, promising a delectable dumpling adventure.

Delicious Sabudana Momos: A Step-by-Step Recipe

These unique momos use sabudana (sago pearls) for the outer covering and a flavorful paneer-peanut filling. Follow this easy guide to make this delightful dish at home.

Ingredients

For the Outer Covering:

  • 1 cup sabudana (sago pearls), soaked for 5-6 hours or overnight
  • Sendha namak (rock salt) to taste

For the Filling:

  • 1/2-3/4 cup grated paneer
  • 2 tbsp dry roasted coarsely ground peanuts
  • 1-2 green chilies, finely chopped (optional)
  • 10-12 slices ginger
  • 1 tbsp fresh coriander leaves, chopped
  • Sendha namak (rock salt) to taste

Instructions

  1. Soak the Sabudana: Soak the sabudana pearls for 5-6 hours or overnight. This is crucial for achieving the right texture.

  2. Prepare the Sabudana Dough: Add the soaked sabudana to a chopper and pulse until it forms a coarse paste, similar to a dough consistency. Add rock salt and cover.

  3. Make the Flavor Base: In a chopper, combine the coriander leaves, green chilies (if using), and ginger slices. Blend until coarsely ground.

  4. Roast and Grind the Peanuts: Dry roast the peanuts, then peel off the skins. Grind the peanuts coarsely using a mortar and pestle or a food processor.

  5. Prepare the Filling: In a bowl, combine the grated paneer, the coriander-ginger-chili mixture, roasted peanuts, and rock salt. Mix well and form small, uniform balls for the filling.

  6. Assemble the Momos: Grease your palms with ghee. Take a portion of the sabudana dough and flatten it into a disc. Repeat to make two discs. Place a paneer-peanut ball in the center of one disc, cover it with the second disc, and seal the edges to create a round momo shape.

  7. Steam the Momos: Steam the prepared momos for 15-20 minutes, or until they become translucent, indicating they are cooked. Let them rest for 2-4 minutes before serving hot with green chili oil.

Pizza Momos: A Festive Fusion

This recipe puts a fun, pizza-inspired twist on traditional momos. Get ready to enjoy a delicious and easy-to-make snack perfect for any occasion, especially the holidays!

Ingredients

  • 1 cup all-purpose flour dough
  • 1 cup shredded cheese
  • ½ cup shredded mixed vegetables (carrot, broccoli, cabbage)
  • Chopped onion, green chilies, and garlic (to taste)
  • 1 large mashed avocado
  • 2 tbsp hot salsa (optional)
  • 2 tbsp ketchup
  • 2 tbsp green taco sauce (optional)
  • 2 tbsp mayonnaise
  • 1 tsp salt
  • 1 tbsp chili flakes
  • 1 tsp chaat masala (optional)
  • 1 tsp garam masala (optional)
  • ½ tsp black pepper

Instructions

  1. Heat oil in a pan over low heat, preparing to fry the momos.
  2. Combine all the ingredients in a bowl. Take a small portion of the dough and flatten it.
  3. Place a small amount of the filling in the center of the flattened dough. Moisten the edges of the dough with water and seal it shut, forming your desired momo shape.
  4. (Optional) Freeze the filled momos for 5 minutes before frying. Deep fry until golden brown. The result is a mouthwatering combination of textures and flavors, with a truly marvelous filling.

Delicious Vegetarian Momos: A Step-by-Step Guide

This recipe guides you through making delicious vegetarian momos from scratch, including the dough, the flavorful vegetable filling, and a tangy tomato sauce.

Ingredients

For the Dough:

  • 1 large cup plain flour
  • 1 cup water
  • Pinch of salt

For the Filling:

  • 1 small cabbage, grated
  • 2 carrots, finely chopped
  • 2 bell peppers (capsicums), finely chopped
  • 2 green chilies, finely chopped
  • Salt to taste
  • 1 tablespoon vinegar
  • 1 tablespoon dark soy sauce
  • 1 teaspoon oil

For the Tomato Sauce:

  • 4 tomatoes
  • 10-12 red chilies
  • 1 teaspoon vinegar
  • 1 tablespoon dark soy sauce
  • 1 teaspoon oil

Instructions

  1. Make the Dough: In a bowl, combine the flour and a pinch of salt. Gradually add water while mixing to form a soft dough. Knead the dough for a few minutes until smooth. Cover the dough and let it rest for 1 hour.

  2. Prepare the Filling: Heat oil in a pan. Add the chopped cabbage, carrots, bell peppers, and green chilies. Sauté the vegetables until they soften.

  3. Season the Filling: Add salt, vinegar, and dark soy sauce to the vegetables. Continue cooking until the vegetables are tender, then remove from heat and let the filling cool completely.

  4. Knead the Dough: After the resting period, knead the dough again for 5 minutes.

  5. Shape the Momos: Divide the dough into small portions. Roll each portion into a thin circle using a rolling pin.

  6. Fill and Fold: Place a spoonful of the cooled vegetable filling in the center of each dough circle. Fold the dough over the filling to create your desired momo shape (half-moon, crescent, or round).

  7. Steam the Momos: Arrange the filled momos in a steamer basket. Steam over medium heat for 15-20 minutes, or until cooked through.

  8. Make the Sauce (optional): While the momos are steaming, you can prepare the tomato sauce. Blend the tomatoes and red chilies. Heat oil in a pan, add the blended mixture, vinegar, and soy sauce. Simmer until the sauce thickens.

  9. Serve: Serve the hot, steamed momos with the tomato sauce (optional) for dipping.

Steamed & Fried Chicken Momos with Momo Sauce and Clear Soup

This recipe guides you through making delicious steamed and fried chicken momos, complete with a vibrant momo sauce and a comforting clear chicken soup.

Ingredients

For the Momo Sauce:

  • 1 large Tomato, diced
  • 1 cup Lukewarm Water
  • 2 Dried red chilies
  • 2 Garlic cloves, shredded
  • Salt to taste
  • 1 tsp Vegetable oil
  • 2 tsp Red chili sauce

For the Clear Momo Soup:

  • 2 cups Chicken broth
  • Salt as required
  • 2 tbsp Chopped Onions
  • 2 Garlic cloves
  • 1/2 tsp Chopped Coriander leaves
  • 1/2 tsp Chopped spring onions
  • Pinch of crushed black pepper

For the Dough:

  • 3 cups All-purpose Flour (Maida)
  • 1/2 tsp Salt
  • 1 tbsp Vegetable Oil
  • Lukewarm water as required

For the Chicken Filling:

  • 300 gm Minced Chicken
  • 1 cup Shredded Cabbage
  • 1/2 cup Grated Carrot
  • 1/2 cup Chopped spring onions
  • 1 cup Chopped Onions
  • 2 tsp Soy sauce
  • Salt as per taste
  • 1/4 cup Coriander leaves
  • 2 tsp Ginger-garlic paste

Instructions

1. Make the Momo Sauce: Soak the diced tomato and dried red chilies in lukewarm water for 30 minutes. Blend into a smooth paste. Sauté shredded garlic in 1 tsp of oil for 1 minute. Add the tomato paste, salt, and red chili sauce. Cook for 10-15 minutes, or until thickened.

2. Prepare the Dough: Combine all-purpose flour, salt, and oil in a bowl. Gradually add lukewarm water while kneading until a smooth, lump-free dough forms. Cover and let rest for 20 minutes.

3. Make the Chicken Filling: Sauté chopped onions in oil until they change color. Add cabbage and carrots, and fry for 5-6 minutes. Add ginger-garlic paste and salt, frying until fragrant. Add minced chicken, spring onions, and coriander leaves. Fry for 2-3 minutes. Stir in soy sauce and cook until the chicken and vegetables are cooked through and the mixture is dry.

4. Assemble the Momos: Divide the dough into small balls. Roll each ball thinly into a circle. Place a spoonful of filling in the center. Brush the edges with oil. Bring the edges together, pleating and sealing to create the momo shape.

5. Steam the Momos: Steam the momos in batches for 20 minutes, or until tender.

6. Make the Clear Soup: Boil chicken broth with chopped onions, garlic cloves, and salt. Cook until the onions and garlic are softened. Strain the soup into a serving bowl. Garnish with coriander leaves, spring onions, and crushed black pepper.

7. Fry the Momos (Optional): Deep fry the steamed momos until golden brown.

8. Serve: Serve the momos hot with the prepared momo sauce and clear chicken soup.

Tandoori Momos: A Smoky Delight

This recipe guides you through making delicious Tandoori Momos. It combines the juicy filling of vegetable momos with the smoky flavor of a tandoor, achieved using a simple charcoal smoking technique. Follow these steps to create this flavorful appetizer.

Ingredients

For the Dough:

  • 1 cup all-purpose flour
  • Water, as required

For the Filling:

  • 1 cup shredded cabbage
  • 1 cup finely sliced onions
  • 1 cup shredded carrot
  • 1/2 cup finely chopped capsicum (bell pepper)
  • 1 finely chopped green chili
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped garlic
  • 3 tsp finely chopped coriander (cilantro) leaves
  • 1/4 cup finely chopped green onions (scallions)
  • 1 tsp black pepper
  • Salt, to taste

For the Tandoori Marinade:

  • 1 cup hung curd (Greek yogurt)
  • 1 tbsp roasted besan (gram flour)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp black salt (kala namak)
  • 2 tsp mustard oil
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 piece of charcoal
  • Oil for frying

Instructions

  1. Prepare the Dough and Filling: In a mixing bowl, combine the all-purpose flour and water to form a semi-stiff dough. Set aside. In a muslin cloth, place the shredded cabbage, onion, and carrot. Sprinkle with salt and squeeze out excess water. Transfer the vegetable mixture to a plate and combine it with the remaining chopped vegetables, black pepper, and dry spices.

  2. Assemble the Momos: Roll out small portions of the dough into thin circles. Place a teaspoon of the vegetable filling in the center of each circle. Seal the edges to form momos.

  3. Fry and Marinate: Deep fry the momos in hot oil until golden brown. In a bowl, whisk together the hung curd, roasted besan, dry spices, and ginger-garlic paste. Coat the fried momos thoroughly in this marinade.

  4. Smoke and Serve: Heat a small piece of charcoal until red hot. Place it in a small bowl and set it inside the bowl with the marinated momos. Cover tightly and let the momos smoke for 5 minutes. Heat a pan with some oil and lightly roast the smoked momos. Serve hot with schezwan sauce and green chutney.

Shezwan Chicken Momos with Hakka Noodles

This recipe guides you through creating delicious Shezwan Chicken Momos served over Hakka Noodles. It’s a flavorful and satisfying dish that combines the savory spiced momos with the comforting noodles.

Ingredients

For the Chicken Momo Filling:

  • 300g minced chicken
  • 1 tsp ginger-garlic paste
  • 1 tsp soy sauce
  • 1 tsp white pepper powder
  • Salt to taste
  • 1 tbsp spring onion, chopped
  • 1 tbsp coriander powder
  • Oil for frying

For the Momo Dough:

  • 1 cup all-purpose flour (maida)
  • Oil
  • Salt to taste
  • Water

For the Shezwan Sauce:

  • Oil
  • Freshly chopped garlic
  • Curry leaves
  • Soy sauce
  • Tomato ketchup
  • Shezwan sauce
  • Salt to taste
  • Spring onions, chopped

For Serving:

  • Hakka Noodles
  • Spring onions, chopped

Instructions

1. Prepare the Chicken Filling: In a bowl, combine the minced chicken, ginger-garlic paste, soy sauce, white pepper powder, salt, spring onion, and coriander powder. Mix well and marinate for at least 2 hours.

2. Make the Momo Dough: In a separate bowl, combine the all-purpose flour, oil, and salt. Gradually add water and knead into a smooth, thick dough. Cover and let it rest for 30 minutes.

3. Assemble and Fry the Momos: Divide the dough into small portions. Roll each portion into thin, round circles. Place a spoonful of the chicken filling in the center of each circle. Fold and pleat the edges to seal, forming a round momo. Heat oil in a pan over medium-low heat. Deep-fry the momos until golden brown, ensuring the oil isn’t too hot to prevent burning.

4. Prepare the Shezwan Sauce and Combine: In a pan, heat a small amount of oil. Add chopped garlic and curry leaves, sautéing until fragrant. Add soy sauce, tomato ketchup, Shezwan sauce, salt, and spring onions. Mix well. Add the fried momos to the sauce and toss to coat.

5. Serve: Place a portion of Hakka noodles on a plate. Top with the Shezwan momos and garnish with fresh spring onions. Serve immediately and enjoy!

Vegetable Tadka Momos

This recipe guides you through making delicious vegetable tadka momos. From preparing the dough and flavorful vegetable filling to steaming the momos to perfection, you’ll learn how to create this tasty dish at home.

Ingredients

Dough:

  • 1 cup all-purpose flour
  • Pinch of salt
  • Pinch of sugar
  • 1 tablespoon oil
  • (Optional: Baking soda for quicker resting time)

Filling:

  • 1 cup grated cauliflower
  • 1 cup grated carrots
  • 1 cup grated cabbage
  • 1 small chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/3 teaspoon red chili powder
  • Pinch of black pepper powder

Steaming:

  • Cabbage leaves

Instructions

Prepare the Dough:

  1. Combine the flour, salt, sugar, and oil in a bowl. Mix well and knead into a smooth, firm dough.
  2. Let the dough rest for at least 2-3 hours. If short on time, add a pinch of baking soda and rest for at least 30 minutes.

Make the Filling:

  1. Heat oil in a pan and sauté the chopped onion. Add the grated cauliflower, carrots, and cabbage. Stir in the salt, garam masala, red chili powder, and black pepper.
  2. Cook the vegetables over low heat until they soften and release their moisture. Allow the mixture to cool completely before filling the momos.

Assemble and Steam the Momos:

  1. Roll out the dough into thin circles. You can use a glass or bowl to cut out even rounds.
  2. Place a spoonful of the cooled vegetable filling in the center of each dough circle. Fold and seal the edges to create the momo shape.
  3. Line a steamer basket with cabbage leaves. Arrange 8-10 momos on the leaves. Steam over medium heat for 6-7 minutes. Turn the momos and steam for another 5 minutes.
  4. A total steaming time of about 15 minutes per batch should be sufficient. Serve the hot, delicious Tadka Momos and enjoy!

Spicy Szechuan Momos

This recipe transforms ordinary momos into a fiery and flavorful dish with a rich Szechuan-inspired sauce. It’s a quick and easy way to elevate your momo experience, perfect for a satisfying snack or a light meal.

Ingredients

  • Momos: Veg or non-veg, as required
  • Green chili: 1, chopped
  • Garlic: 4 cloves, chopped
  • Szechuan sauce: 2 teaspoons
  • Red paprika: 1 teaspoon
  • Tomato sauce: 1 tablespoon
  • Cornflour: 2 teaspoons
  • Oil: As required
  • Salt: To taste
  • Chopped coriander: For garnishing

Instructions

  1. Heat oil in a pan. Add chopped garlic and green chili. Sauté until fragrant.

  2. In a separate bowl, whisk together Szechuan sauce and water. Add this mixture to the pan along with salt and red paprika. Cook for 3-4 minutes.

  3. In another bowl, make a slurry by mixing cornflour with 1 tablespoon of water. Add this slurry to the pan and cook until the sauce thickens, about 2-3 minutes.

  4. Gently add the momos to the pan. Cover and cook for a few minutes, allowing the momos to heat through and absorb the flavors of the sauce.

  5. Turn off the heat. Garnish with chopped coriander leaves and serve hot.

Spicy Tomato Momo Chutney

This recipe provides a step-by-step guide to making a vibrant and flavorful tomato chutney, the perfect accompaniment to momos. With just a few simple ingredients, you can create a delicious dipping sauce that adds a fiery kick to your meal. This chutney is easy to make and can be adjusted to your preferred level of spice.

Ingredients

  • 6-7 Tomatoes (boiled and peeled)
  • 10-12 Dried Red Chillies (deseeded)
  • 8-10 Garlic Cloves
  • Salt to taste
  • 1/2 teaspoon Black Pepper (crushed)
  • 1 tablespoon Sugar

Instructions

  1. Soak the dried red chilies in boiled water for 30 minutes to 1 hour to soften them.
  2. In a blender, combine the boiled and peeled tomatoes, soaked red chilies, garlic cloves, salt, sugar, and crushed black pepper.
  3. Blend the ingredients into a smooth paste.
  4. Add approximately 1/2 cup of boiled water to the chutney and mix well to achieve the desired consistency.
  5. Your spicy tomato momo chutney is now ready to serve! Enjoy!

Homemade Spinach and Paneer Momos

This recipe guides you through making delicious spinach and paneer momos from scratch. It’s broken down into easy-to-follow steps, covering both the dough preparation and the flavorful paneer filling.

Ingredients

For the Dough:

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tbsp curd (yogurt)
  • 1/2 tsp salt
  • 200 grams spinach (washed, blanched, and pureed)
  • Water (as needed)

For the Filling:

  • 250 gms paneer (grated)
  • Pinch of salt
  • 1/2 tsp soy sauce
  • 1/2 tsp chili sauce
  • Pinch of black pepper powder
  • 1 tsp oil

Instructions

  1. Make the Dough: In a mixing bowl, combine the whole wheat flour, all-purpose flour, curd, and salt. Add the pureed spinach. Gradually add water as needed, mixing until a soft and pliable dough forms.

  2. Prepare the Filling: Heat a pan with oil and add the grated paneer. Stir in the salt, soy sauce, chili sauce, and black pepper powder. Cook for a few minutes until the paneer is heated through and the flavors combine.

  3. Assemble the Momos: Roll out small circles from the dough. Place approximately 1 teaspoon of the paneer filling in the center of each circle. Fold and pleat the edges to create the momo shape, ensuring a tight seal to prevent the filling from leaking out during steaming.

  4. Steam the Momos: Arrange the momos in an idli steamer or a steamer basket lined with parchment paper. Steam for about 10-12 minutes, or until the momos are cooked through. Serve hot with your favorite schezwan sauce.

History of Momo

Momo, those delectable little dumplings, boast a rich history, primarily rooted in the Himalayan region, specifically Tibet. Thought to have originated in the Kathmandu valley, the word “momo” itself is believed to derive from the Tibetan word “mog mog,” meaning “steamed bun.”

Traditionally, momo were filled with yak meat, reflecting the local livestock and dietary habits. As the dish migrated across the Himalayas and down into Nepal, India, and Bhutan, the fillings evolved, incorporating regional ingredients like water buffalo, goat, and eventually, more commonly available meats like chicken and pork. Vegetarian versions with cabbage, cheese, and other vegetables also emerged, showcasing the culinary adaptability of this beloved dumpling.

The spread of momo beyond its Himalayan origins can be attributed, in part, to the Newar traders of Kathmandu who traveled extensively throughout the region. Their culinary traditions, including momo making, became integrated into the cultural landscape of the places they visited, establishing momo as a staple food in various communities.

Today, momo can be found in countless variations, steamed, fried, or pan-fried, and served with an array of spicy chutneys and dipping sauces. From street food stalls to high-end restaurants, the humble momo has truly become a culinary icon, representing the rich and diverse heritage of the Himalayan region.

Nutritional Content and Benefits of Momo

Momo, while undeniably delicious, also offer some nutritional value. The filling, typically comprising ground meat (like chicken, pork, lamb, or buff) or vegetables (such as cabbage, carrots, and onions), contributes protein, fiber, and essential vitamins and minerals. The dough wrapper, made primarily from flour, provides carbohydrates for energy.

The nutritional profile of a momo can vary significantly based on the ingredients used, cooking method (steamed momos are generally healthier than fried ones), and portion size. Steamed momos are a relatively low-fat option compared to their fried counterparts. They can be a good source of protein, particularly when filled with lean meats. Vegetable momos offer a boost of fiber and various micronutrients.

While momos can be part of a balanced diet, it’s important to be mindful of portion control and the accompanying sauces, which can be high in sodium and fat. Opting for steamed momos over fried versions, choosing whole-wheat dough wrappers when available, and incorporating a variety of vegetable fillings can further enhance their nutritional value.

Tips for Choosing Quality Dough and Filling

The key to exceptional momos lies in the dough and filling. For the dough, look for a finely milled flour, whether all-purpose or a blend with wheat flour for a chewier texture. Freshly made dough is ideal, but pre-made wrappers can be a convenient alternative. Ensure the wrappers are pliable and not dried out.

When it comes to the filling, fresh, high-quality ingredients are paramount. For meat fillings, choose lean ground meat (pork, chicken, lamb, or beef) and ensure it’s fresh. Avoid pre-packaged ground meat as it can contain excess fillers. Vegetable fillings shine with crisp, seasonal vegetables. Finely chopping them ensures even cooking and a pleasing texture. Don’t be afraid to experiment with different combinations and spices to personalize your momos.

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