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How to make Momos at Home

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Soup Momo
7 Oct

How to make Momos at Home

Momos are easy to make, and require very less oil. Here is the basic momo recipe- that you can fine tune according to your liking. So here is how to make Momos at Home.

Usually, about 100 gms of flour and a cup of minced meat make ten dumplings. You don’t have to be frantic about getting the measurements exactly right- things always work out in the end. So take stock of the number of momos you want to make, and prepare accordingly.

Ingredients of Momos

  • Dough:
  • White flour
  • Water accordingly
  • A bit of salt
  • Curd or milk to make the dough extra soft, tasty and pliable

Momo Filling:

  • Minced meat
  • Grated carrots and cabbage- for vegetarians
  • Finely chopped onions
  • Chopped ginger
  • Chopped garlic
  • Chopped coriander leaves(optional)
  • Chopped chilly (de-seed if you have a softer palate)
  • Soy sauce
  • Salt to taste
  • Vegetable oil

For Paneer momo filling:

  • Paneer, grated
  • Chopped garlic
  • Chopped onion
  • Chopped Chilly
  • Ground black pepper

How to make Momos Chutney:

  • Two ripe, big tomatoes
  • 5-6 dry red chillies (less if you have low heat tolerance)
  • Soy Sauce
  • Salt
  • Sugar
  • Vinegar

How to make Momos at Home: Method of Making Momos

  1. Soak the red chillies in enough vinegar so that there remains a bit extra after it has been absorbed. Do this for at least two hours.
  2. Make the dough first. Mix the salt with flour. Add curd/milk and/or water as needed to make the dough soft, moist and stretchy. Cover with a thin, moist cotton cloth so that it stays soft. Keep it for at least an hour.
  3. Take the minced meat or the grated vegetables. Mix it with the chopped onions, chillies, ginger and garlic. Make sure you have more garlic than ginger.
  4. For paneer momo: warm a spoonful of oil in a wok. Add garlic and pepper when hot. Then add onions and chilly and sauté lightly until onion gets transparent. Add grated paneer and sauté until it looks slightly golden. Add salt to taste. Make sure not to fry as that will harden the paneer and make it tasteless. Take out and cool.
  5. Add some soy sauce (according to the taste and amount) in the meat. Mix thoroughly. Set aside for 15-20 minutes.
  6. If you want extra moisture, add just a bit of oil in the meat mixture.
  7. Take the tomatoes, wash well and boil them with a pinch of salt. Do this until they are done through, and the skin is coming off.
  8. After cooling, peel of the skin, discard the hard base and cut them into small cubes.
  9. In a mixer, blast them together with the chillies, vinegar, salt, soy sauce and sugar. Taste to get the proportions according to your liking.
  10. Now roll out the dough gently so that it doesn’t tear. Make circles of 3-4 inches in diameter. Make these as thin as possible.
  11. Hold it in your palm and for each momo, add some filling in the round pieces. Make sure its not stuffed to full. Carefully fold the edges together and join them so that they form small pockets.
  12. Take your steaming utensil. Grease the bottom with oil so that the momos don’t stick. Steam for 10 minutes at least, and check with a fork. Steam the momos in various batches.
  13. Serve hot with the tomato-chilli sauce.

Tips on how to make Momo at Home

  1. Make sure that the dough is tight and smooth. This makes the dough more stretchy and malleable.
  2. Many people prefer to use the fatty meat for making momos to make them extra juicy. So if you want to, you can indulge yourself to the few extra calories on occasion.
  3. Always steam momos before frying.
  4. While frying momos, make sure the wok does not overheat. Otherwise, the bottom of the momo will stick to the wok and the dough will tear off.
  5. You can drizzle a bit of Szechwan sauce while frying if you want your momos extra spicy.
  6. You can also use shredded chicken. Boil the pieces with salt and bit of white or olive oil. After cooling, separate the bones and shred the chicken with your hands.  You can make this beforehand and freeze it.
  7. You can also add shredded or ground soybean to your chicken filling. Shredded soybean will help you retain moisture and keep the filling juicy. Just soak some soybeans in warm water until they are soft, and shred them by hand.
  8. If you are making paneer momo, take less paneer than you think you need. Paneer is heavy and makes you feel fuller than chicken.
  9. If you have leftover momos, simply heat them and then boil them lightly in thukpa soup with vegetables. These make for great oriental food bowls- and hassle-free weeknight dinners.
  10. Soy sauce already contains a lot of salt. Do not add salt separately while making the chutney or the filling before tasting.
  11. If you prefer, you can add a squirt of lemon juice to your meat filling, but it is not advisable. Because the chutney you are going to have it with is already acidic with tomato and vinegar.
  12. You can also make great dessert momos. You can use khowa or milk solids/dried malai, along with cashew nuts paste or chocolate sauce for filling.

Visit the nearest Momo King outlet to get an authentic taste of momos. You can make this healthy food at home too- just make sure you have enough because nobody can stop after eating just one.

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