Momos recipe | Dim sum | Momos sauce – Very easy method

All momos are dimsums but not all the dimsums are momos.

 

 

Momos is a Tibetan term and Dim sum is a chinese term used for this steamed savoury filling.

That is because the filling goes same for both and the dough differs. Generally we use all purpose flour for momos and potato starch or rice starch or sometimes even wheat starch for the wrap.

This may look difficult but is very easy. you can either use any small handy momos maker mould or make it with your hands as easy as you can. let us see what are the vegetables commonly used for veg dumplings.  I personally love veg momos more than and non veg momos. It tastes much better with lot of variety of flavours released by the vegetables.

There are a variety of dumplings out of which The Tibetan version is most of the Indian’s favourite. We can make momos with, mixed vegetable, minced chicken, minced prawns, finely chopped paneer or corn cheese momos.

For making dough :

1. Take all purpose flour, salt and oil in a mixing bowl.
2. Add water little by little and knead the dough a bit firm and tight as you would normaly knead for pooris.
3. Do not over knead as the gluten may start to activate. cover it with a damp cloth and set aside.

For making filling :

1. finely chop all the vegetables namely, cabbage, carrot, capsicum, french beans and mushrooms.
2. finely chop ginger and garlic
3. Finely chop the spring onions and set the greens aside.
4. In a frying pan, heat oil, add the onions followed by ginger and garlic.
5. Add all the finely chopped veggies and saute on a medium high flame. do not over cook or undercook.
6. Because we are going to steam it the fillings will further tend to cook.
7. Add salt, white pepper powder, Soy sauce and just a dash of vinegar. Mix well
8. Add the greens of spring onion once you have turned off the flame.
9. do not cover the filling while cooked or after you have finished cooking.

For making the dumplings :

1. Take a lemon sized dough, roll it well and flatten it thin.
2. Add a spoonful of mixture in the center and with your finger tip just slightly spread water on the edge of the dough.
3. Now start pleating the dough inwards bringing all the dough towards the center and if need be just pinch and remove the excess dough from top.
4. Another easy method is to turn over towards it sides which may lead to a semi circular shape.
5. There is no hard and fast rule for the shape of home made momos. So just relax and take your own time to figure out the shape that you are comfortable achieving.
6. At the end anyway if the ingredients and right taste is there your momos will still taste the same.

For steaming the dumplings or momos :

1. You can use any vessel that acts as a steamer. A bamboo steamer or a pressure cooker (Without the whistle) or an idli steamer. This is very easy for me being a south Indian.
2. So in a steamer plate start placing the momos with half inches distance.
3. As they start to steam they will expand a little bit.
4. In order to check the status of the momos, pinch the dough a bit and if they don’t stick to your fingers then they are cooked.
5. Also the momos will turn translucent, not completely but from white colour to translucent.
6. This should take at around 8 – 10 minutes under slow flame.
7. Because we add water into the steamer it is always better to cook in slow flame else there can be chances of water splashing over the dumplings.

• Note: These dumplings can be deep fried into hot oil, The entire process is same until steaming procedure.

For Making momos schezwan sauce :

1. Take kashmiri whole dried red chilli and remove the seeds from inside completely. (The chilli that has shrinked skin)
2. In a frying pan add these deseeded whole chilli and add a couple of onion slices to it.
3. Add a splash of water , cover and cook until the chilli turns soggy.
4. remove and let them cool before grinding it to a fine paste.
5. In the same pan, heat oil, add finely chopped ginger and garlic and saute for a minute.
6. Add this fine red chilli paste and let it cook further till you see them start releasing oil from the sides.
7. Add soy sauce and rice wine vinegar to it followed with some salt as per your taste.
8. At last add some tomato ketchup to give it a good consistency and a tomato touch.
9. Add chinese sesame oil if you can fine else skip it, totally no issue.
10. cool down completely and transfer to an airtight glass jar. This can be served in refrigerator for about a week.

For non veg dumplings, finely mince the chicken and substitute the vegetables with finely minced chicken.

Serve the momos with the schezwan sauce or you can have it without sauce as well.

Tastes very fresh and very chinesy.

Entertain your family and friends with this super amazing dish that can win their hearts forever.

Have a great day and do share your experience under the comment section below.