What is MoMo and how can make MoMo at home Meat MoMo and Vegetables MoMo Nepali and Tibetan recipe

What is MoMo,

MOMo is a type of East and south Asian food it Makes by steamed filled dumpling. MoMo is popular in many places like India, southwest Chinese, Tibet, Bhutan, Nepal, Ladakh, baozi. It's making pattern similar to Chinese baozi, jiaozi, and mantou, Mongolian buzz, Japanese gyoza, Korean mandu and Turkic Manti, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs. MOMO is very popular in the Indian subcontinents and it is available at every restaurants and small streets shops. MOMO Makes in different region in different form, according to places changes accurse in making method to MOMO but it's basic making method never changed. MOMO has become a traditional delicacy in Nepal country. MoMo make with white-flour and water, Dough is generally use to covering momo. some times in Dough mix some little amount of yeast or baking soda or use some doughy texture to making it. MoMo are Making two types.

1. Meat
2. Vegetables

we are post some types of MoMo Making method

Nepali MoMo (Nepali Meat Dumplings Nepal’s national dish)

rappers: Use egg roll wrappers cut in half, or wonton wrappers

Filling Ingredients:

1. 1 lb. ground meat, either chicken, turkey, pork, lamb or goat
2. 1 cup diced onion
3. ½ cup diced shallots
4. ½ chopped cilantro
5. ½ cup diced tomatoes
6. 1 teaspoon garlic paste
7. 1 teaspoon ginger paste
8. ¼ teaspoon turmeric
9. 1 teaspoon cumin powder
10. 1 teaspoon coriander powder
11. 3 fresh chilies, diced finely and/or ground into a paste
12. 4 Tablespoons butter
13. salt to taste

Preparation:

1. Combine all filling ingredients. Mix well, adjust seasoning according to taste.
2. Packing Dumplings:
3. Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
4. With the other hand bring all edges together to center, making the pleats.
   Pinch and twist the pleats to ensure the absolute closure of the dumpling.
   Closing the meat inside wrapper is the secret of tasty and juicy dumplings.
5. Steaming Dumplings:
6. Heat up water in steamer.
7. Oil the steamer rack well or put cabbage or lettuce leaves on bottom to prevent
   dumplings from sticking to rack. Put dumping in steamer.
9. When water boils, close the lid on rack.
10. Steaming until the dumplings are cooked through, about 10-15 minutes.
    Can be served with tomato achar, chutney or coriander chutney

Tibetan MoMo





MoMo are a traditional delicacy in Tibet, and can differ in shape, size, filling and method of cooking. This recipe is one for traditional steamed vegetarian momos.

For the dough

1. 1 ½ cups all-purpose flour
2. 1 teaspoon Salt
3. 1 teaspoon Baking powder

For the filling

1. ½ head of medium sized Cabbage
2. 3-4 medium Carrots
3. 1 Radish
4. Ginger garlic paste
5. Soy sauce
6. Vinegar
• First mix all the dry ingredients and kneed well with enough water.
  Make a soft (not sticky) dough. Keep it covered with a wet cloth and let it rest for an hour.
• For the filling: Finely chop the vegetables.
• Heat oil in a pan; add some ginger garlic paste and the vegetables.
  Sauté for 2 minutes till it loses its rawness. Don’t cook it for too long. A little bit of ‘bite’ left is good. Season with soy sauce and vinegar.
• Now make the wrappers for the momos. Roll out the dough into a very thin, transparent sheet.
  Take a cookie cutter or a simple tumbler and cut out circular 3-inch diameter wrappers.
• Once you have the wrappers ready, fill them with your vegetable mixture and seal the edges.
  Make sure you press the edges well and completely seal the stuffed dumpling. You don’t want any of the liquid to ooze out while steaming.
• Arrange the dumplings in the greased steamer with space between the dumplings. Close the lid,
  and allow steaming until the dumplings are cooked through (about 10-15 min).
  Be careful when you take the first bite of the hot momos since
  the juice is very, very hot, and can burn you easily.
  Serve hot with sweet chili sauce.

veg momo - the recipe

short intro Momos are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal, and Ladakh.
They are one of the most popular fast food in these regions.

Directions

Dough for wrappers:

Add about 3 glasses of water, mix the flour properly to give the shape 
Warning: Amount of water needed to mix with flour may vary.
  Step 1: In a large bowl combine flour and water.
Mix well, knead until the dough becomes homogeneous in texture,
about 10-15 min. Cover and let stand for at least 20 min. Knead
well again before making wrappers. Step 2: Mix all the filling ingredients in a mixer, combine it in a large bowl with meat.
Mix well with hand, adjust for seasoning with salt. Step 3: Give the dough a final knead. Take a ball, roll between your palms to spherical shape.
Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle.
Make a few semi-flattened circles, cover with a bowl.
Use a rolling pin to roll out each flattened circle into a wrapper.

IMPORTANT:
For well executed momos, it is essential that the middle portion of the wrapper be slightly
thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling
the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3 inch diameter
circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. The art in momos is in the packing. For packing hold wrapper on one palm, put one tablespoon of
filling mixture and with the other hand bring all edges together to the center, making the pleats.
Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the
key to good tasting, juicy dumplings.
Cooking it
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking.
Arrange uncooked momos in the steamer. Close the lid, and allow steaming until the dumplings are cooked
through, about 10-15 mins. Take the dumplings off the steamer, and immediately serve. To serve, arrange the
cooked momos on a plate dressed with tomato sauce.
Ingredients (6-8 persons)
• 1 kg flour
• 1/2 kg of cabbage, finely chopped
• 5 Red onion, finely chopped
• 2 budles green onion, finely chopped/
• 3 teaspoon garlic, minced/li>
• 3 teaspoon fresh ginger, minced
• 1 teaspoon turmeric/li>
• 2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilies powder
• 2 teaspoon MoMo Masala/li>
• 3 teaspoon sunflower oil / 3-4 tablespoon ghee
• S alt to taste
Dough Wheat Flour Adequate water Tomato Sauce
• 1⁄2 kg Tomatoes (roasted or grilled)
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of corriander powder
• Green Coriander
• 1/2 teaspoon fenugreek
• 2 teaspoon garlic
• 1 teaspoon chopped ginger
• Salt according to taste
• 1 teaspoon chili powder or 5 piece green chilies!
• Peanut Sauce Peanuts Fried
• 1⁄2 kg Tomatoes (roasted or grilled)
• 2 teaspoon garlic & ginger each
• Pinch of turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt according to taste
• 1 teaspoon chili powder
Vegetable Momos
Vegetable Momos are a traditional delicacy in Nepal and Tibet. They are one of the most popular fast food in those regions. Momos are steamed dumplings stuffed with variety of fillings, including vegetables and minced meat. with a recipe of vegetables stuffed steamed dumplings which taste great with a spicy sauce.
Ingredients:
1. Cabbage (Patta gobhi/Bund gobhi) ? 1 Cup, finely shredded
2. Onion- ¼ cup, finely chopped
3. Green chilies- 2-3 , finely chopped
4. Grated carrots- one small in size, finely cut
5. Ginger paste- 2 tbsps
6. Garlic paste - 2 tbsps
7. Tomato sauce as per taste
8. Chili sauce as per taste
9. Soy sauce - ¼ tsp
10. All purpose flour (Maida) - 3 Cups
11. Baking powder - a pinch
12. Salt as per taste
13. Cooking oil
Directions:
1)Finely shred patta gobhi. Rub salt and keep it aside. After 15-20 minutes squeeze out all water.
2)Heat oil in a kadhai.
3)Add onions and fry till they become pink.
4)Add remaining chopped vegetables; green chilies, carrots,cabbage and fry well.
5)Add little salt to fasten the process.
6) When vegetables are cooked completely, add ginger and garlic paste and fry for 5 minutes on medium flame.
7) Add tomato sauce, chili sauce and soy sauce.
8) Mix all the ingredients thoroughly.
9) Adjust salt's amount. Keep the fried vegetables aside.
10) Combine Maida, salt, baking powder and oil ( around 1 tsp). Knead it into a soft dough.
11) Pinch some dough and make a small and a thin chapati out of it. Chapati should be very thin on the edges.
12) Add some vegetable mix kept aside in the center of the chapati.
13) Fold the edges of the chapati in Japanese fan like fashion and in the end twist and press it in the middle. The idea is just to seal the dumplings so you can fold in any fashion in which you are comfortable.
14) Steam the dumplings for 10 to 15 minutes in a steamer. 
When momos are completely steamed up they become a bit transparent.
15) Serve these momos with spicy sauce.