Time for some momos 6


These momos were a special request from the little sister. I’d made them months ago but being the lazy bum that I am, I’ve been putting off writing about it for some time now. But this relaxed Sunday evening has put me in the right frame of mind so here I go…

I’ve been a huge fan of momos and ever since I saw a segment on TV about how they could be made using wonton wrappers, I was curious. But I’m a stubborn goat, that’s the Capricron in me – I didn’t want to buy the wonton wrappers. I wanted to make them. Yes, that’s true. You heard me right!

This process might seem laborious but let me assure you that it is worth every second. I went with a spicy vegetable filling but you can use any veggies or even meat that you like.

Vegetable momos

For the wrappers
2 cups of maida
1/2 tsp of baking powder
Water as required
Salt to taste

Sift the baking powder and maida into a mixing bowl with some salt and gradually water to this while mixing the dough. Keep mixing/ kneading until the dough achieves the consistency of a chappati dough. Wrap the dough in cling film and allow it to rest in the fridge for about an hour before proceeding.

For the filling
1 cup of mixed vegetables, chopped fine (carrots, cabbage, French beans and capsicum)
1 small onion, finely chopped
1/2 tsp of green chilli paste
1/2 tsp of soya sauce
2 cloves of garlic, minced
Salt & pepper to taste
Oil

Heat some oil in a pan and add the garlic to this, when it starts changing colour add the onion and saute for a while. As the raw smell of the onion disappears, add the rest of the vegetables and saute them too. Now add the green chilli paste and mix well. Add the soya sauce, salt & pepper and mix again. Take the dish off the flame and allow it to cool down till room temperature before proceeding.

To proceed

  • Remove the dough from the fridge and let it rest till it is at room temperature. 

  • Now divide the dough into equal portions and roll out each one of these like you would with chappati dough. The difference is that this needs to be very thin, so thin that it should be translucent. This is the most time-consuming part of the process but it is also the key to making good momos. 

  • Once you’ve rolled out the dough appropriately, use a cookie cutter to cut it out into rounds of equal sizes. I used the rim of a steel bowl for this. 
Making the momo wrappers

  • Take each of these rounds and place a small amount of the filling in the centre of this. Bring the ends of this together and seal it using some water. You can make this into small potlis (or pouches) or fold them into half and then seal them. 
Shape your imagination

To steam the momos

  • Take a clean idli stand and grease it lightly. Place each of the momos in the cavity of the stand. Repeat until the stand is full. 
On the way to the steamer

  • Add the appropriate amount of water in a steamer/ rice cooker or pressure cooker. I used the rice cooker for this. Place the idli stand into this and steam for about 10 minutes. You will know the momos are done when the wrapper becomes almost transparent. 

  • Serve the momos hot with some garlic sauce. 

* You can use anything you like for the filling, I’ve also tried this same recipe with mushrooms and even soya mince and its worked very well.

* If you want to use the pressure cooker to steam the momos, then follow the same process that you would for idli. Steam without the whistle for 10 minutes on a low flame.

* These momos make a great snack or even starter for a main meal. But if you want something very filling with them then add them to an already-prepared bowl of clear chicken soup to make a substantial one-bowl meal.

I’m sending this to the Flavours of Cuisine event at Julie’s Erivum Puliyum


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