Updated: Mar 21
Another all-time favorite is steamed Momos. I learned this favorite Asian comfort food, the momo, recipe from a Nepali girl from North Bengal. Her momos were so palatable, that I begged her to teach me how to make like her super yummilicious momos. We are enjoying this recipe very frequently at home and sharing the recipe with you all.
Prep Time: 15 mins
Cooking Time: 30 minutes
Servings: 20 pieces
For Stuffings --
Mutton - 500grams Minced
Onion - 1 and 1/2 cups chopped
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Coriander Leaves - 1/4 cup chopped
Green Chilis - 1 tablespoon chopped
Unsalted Butter - 1/3 cup melted
Lemon juice - 1 tablespoon
Pepper 1 teaspoon
Salt - 1 teaspoon
For Dumpling Dough --
All-Purpose Flour - 2 cups
Salt - 1/2 teaspoon
Water to Knead the dough - 3/4 cup
Mix flour, salt, and water to knead a medium to soft dough. The dough should not be too soft or too firm. Cover it with a wet cloth and keep it aside for 15 minutes.
To make the stuffing, take the minced mutton in a large bowl, add onion, ginger paste, garlic paste, chopped coriander leaves, chopped green chilis, lemon juice, melted butter, salt, pepper, and mix well.
Keep aside for 15 minutes.
Give the dough a final knead. Make small dough balls. Take a small dough ball and roll it between palms to give it a round shape.
Dust some flour on a flat surface and roll the dough with a rolling pin, not too thick nor too thin, 2-inch circle.
Stuff a spoon of mutton mix onto a disc and seal the edges accordingly. Continue the process until all dough balls are done.
Take the steamer and put a parchment paper or grease it properly with oil.
Steam all the momos in 2 batches for about 30 minutes.
Serve hot momos with tomato peanut chili chutney.
For Tomato Peanut Chutney: -
Take two boiled, peeled tomatoes, 4 cloves of garlic, 3 tablespoons of toasted peanuts, 2 tablespoons of Sriracha hot sauce, and blend it to a smooth paste.