Momos
Steamed dumplings with a juicy filling, eaten with a fiery tomato-chilli chutney
Allergens in Momos: gluten.
Ingredients
Quantities for 4.
- 2 cups Maida
- 400g, minced Chickenor finely chopped cabbage for a vegetarian version
- 1 cup, very finely chopped Cabbage
- 1, very finely chopped Onion
- 3, chopped Spring Onionoptional
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 tsp Black Pepper
- 6 Dried Red Chillifor the chutney
- 3 Tomatofor the chutney
- 2 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, steamer, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Everything in the filling must be chopped very fine and kept raw. It cooks in the steamer, and any large piece will tear the wrapper.
- Do not salt the filling until just before you fill: salt draws water out of the cabbage and makes the dough soggy.
Method
- Knead the flour with water and a pinch of salt into a firm, smooth dough. Rest 30 minutes covered.
- Mix the filling ingredients with the oil and pepper. Salt it only when you are ready to fill.
- Roll the dough very thin and cut 8cm rounds, keeping the edges thinner than the centre.Thin edges, thicker middle. Otherwise the pleated top is doughy.
- Place a spoon of filling in each, then pleat and seal into a half-moon or a gathered purse.
- Steam in a greased steamer for 10-12 minutes, until the wrappers turn translucent and stop looking floury. The wrapper is not the test: check the largest momo in the middle of the steamer, where the filling should reach 74°C / 165°F.Do not crowd them; they swell and stick together.
- For the chutney, boil the tomatoes and dried chillies, then blend with garlic and salt. Serve alongside.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best straight from the steamer. Uncooked momos freeze well on a tray for a month. Steam from frozen, adding 4 minutes. Cooked ones go rubbery.
Nutrition Medium estimate
One serving of Momos (331 g) is about 455 calories, or 138 calories per 100 g.
High protein: 30 g a serving, 26% of the calories
| Per serving331 g | Per 100 g | |
|---|---|---|
| Calories | 455 kcal | 138 kcal |
| Protein | 29.9 g | 9 g |
| Carbohydrate | 58.7 g | 18 g |
| of which sugars | 4.8 g | 2 g |
| Fibre | 4.6 g | 1 g |
| Fat | 10.8 g | 3 g |
| of which saturated | 1.7 g | 0 g |
| of which unsaturated | 7.9 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Dairy-free Indian recipes · Northeast Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.