how do you make momos?

Question

It is a tibetan dish and I really need the recipe. Plz can you help?

Answer 1

The Dough

First of all, make the dough. If you want to make momo dough for four people, use about 3 cups of flour and 3/4 cups of water. (You don't have to be very exact about these measurements--Tibetans never are!) Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients. You should not let the dough dry out, or it will be hard to work with.

The Filling


We make momo's with either meat or vegetables. In Tibet, they often use yak meat, but here in the US, we usually use beef, or just vegetables for our vegetarian friends.

For vegetable momo filling:

Chop all the following ingredients into very, very small pieces: Two onions Two inches fresh ginger Two or three cloves of garlic A bunch of cilantro One pound of cabbage *One pound of tofu *One quarter pound of dark brown mushrooms (I buy them dried from Asian markets) Two tablespoons of soy sauce One teaspoon of chicken, beef or vegetable bouillon *don't use these if you are making meat momo's

For meat momo filling, add:

One pound of ground beef: This beef replaces the mushrooms and tofu in the vegetable recipe. If you have enough time, you can use unground beef and chop the meat into very small pieces.

For both kinds of momo's, put all of the ingredients in a pot or big bowl, then add a teaspoon of bouillon and two tablespoons of soy sauce. Mix everything together very well. (If you are making meat momo's with ground beef, you may need to use your hands to mix it up.)

Shaping the Momo's

When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes. For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly. It should not be so thin that you can see through it when you pick it up, nor should it be quite as thick as a floppy disk for a computer. Somewhere between those two should work out. After you have rolled out the dough, you will need to cut it into little circles for each momo. The easiest way to do this is turn a small cup or glass upside down to cut out circles about the size of the palm of your hand. That way, you don't have to worry about making good circles of dough because each one will be the same size and shape.

Of course, you can also make the circles by the more traditional, and more difficult, way of pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough. Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. This is much harder to do, and takes more time, though many Tibetans still use this method.

Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes. There are many, many different choices for momo shapes, and I will teach you two of the most common, the basic round momo, and the half-moon shapes. (Of these two, the half-moon shape is easier.)

For the Round Momo:


For both shapes, you will need to put one circle of dough in your left hand, and add a tablespoonful of filling in the center of the dough. With your right hand, begin to pinch the edge of the dough together. (See photo) You don't need to pinch much dough in the first pinch -- just enough to make a small fold between your thumb and forefinger. Now you will have a little piece of dough pinched together, and you should continue pinching around the circle little by little, keeping your thumb in place, and continuing along the edge of the circle with your forefinger, grabbing the next little piece of dough, and folding and pinching it down into the original fold/pinch being held by your thumb. Basically you will be pinching the whole edge of the circle into one spot. Continue folding and pinching all around the edge of the circle until you come back around to where you started and then close the hole with a final pinch. Make sure you close the hole on top of the momo. That way you don't lose the juicy part of the momo.

For the Half-Moon Momo:


The half-moon momo is very pretty. For this style, you begin the same as with the round momo style, holding the flat circular dough in your left hand and putting a tablespoon of filling in the middle of the dough. Then you have to fold your circle of dough in half, covering over the filling. Now press together the two edges of the half circle so that there is no open edge in your half circle, and the filling is completely enclosed in the dough. You will now have the basic half-moon shape, and you can make your momo pretty by pinching and folding along the curved edge of the half circle. Start at one tip of the half-moon, and fold over a very small piece of dough, pinching it down. Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon. You can experiment with different folds and pinches to find the way that is easiest and nicest for you.

As you are making your momo's, you will need to have a non-stick surface and a damp cloth or lid handy to keep the momo's you've made from drying out while you're finishing the others. You can lay the momo's in the lightly-greased steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.

Finally, you should boil water in a large steamer. (Tibetans often use a double decker steamer, to make many momo's at one time.) Oil the steamer surface lightly before putting the momo's in, so they won't stick to the metal, then place as many as you can without touching each other. Add the momo's after the water is already boiling. Steam the momo's for 10 minutes, then serve them hot, with soy sauce or hot sauce of your choice to dip them in. At home, I use soy sauce and the spicy version of Patak's Hot Lime Relish, which I get in Indian stores, or the Asian section of supermarkets. If you can get it, Tibetan hot sauce is very good. Be careful when you take the first bite of the hot momo's since the juice is very, very hot, and can burn you easily

Answer 2

INGREDIENTS

1 pound extra-lean ground beef
1 small onion, chopped
8 ounces spinach, rinsed and chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 pinch salt to taste
12 wonton wrappers
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil
1 (1/2 inch) piece fresh ginger root, grated

DIRECTIONS

Bring 3 inches of water in a large pot of water to a boil. You may also do this with a wok and steamer baskets.
In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger, green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and wrappers.
Set a steamer tray in the pot, and place the momos on the steamer. Steam over rapidly boiling water for 30 minutes. Serve with the dipping sauce.
To make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.

Answer 3

Nepali MOMO (Nepalese Meat Dumplings)

Dough for wrappers
3 cups all-purpose flour
1 tablespoon oil
1 cup water
1 pinch salt
Filling
2 lbs lean ground lamb or ground chicken, (50% lamb or chichen & 50% pork works best
1 1/2 cups onions, finely chopped
1/2 cup green onions, finely chopped
3 tablespoons cilantro, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon szechwan pepper (timur)
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon turmeric
1/8 teaspoon asafetida powder
1 tablespoon cumin powder
1 teaspoon hot chili powder, or more to taste
2 fresh red chilies, minced ( or more to taste)
3 tablespoons cooking oil
salt and pepper

Dough: In a large bowl combine flour, oil, salt and water.
Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min.
Cover and let stand for at least 30 min.
Knead well again before making wrappers.
Filling: In a large bowl combine all filling ingredients.
Mix well, adjust for seasoning with salt and pepper.
Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
This also improves the consistency of the filling.
Assembly:
Give the dough a final knead.
Prepare 1-in. dough balls.
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.
For well executed MOMO's, 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-in diameter circular shape.
Repeat with the remaining semi-flattened dough circles.
Cover with bowl to prevent from drying.
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.
Heat up a steamer, oil the steamer rack well.
This is critical because it will prevent dumplings from sticking.
Arrange uncooked dumplings in the steamer.
Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
Take dumplings off the steamer and serve immediately.
Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to overboil the dumplings.
You may also slightly sautee cooked dumplings in butter before serving.
To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment

Answer 4

Ingredients

Nepali Meat Momos (Nepalese Meat Dumplings)

Wrapper 3 cup All-purpose flour
1 cup water
Pinch of salt
(Alternatively, buy egg roll wrapper )

Filling 1 lb ground or minced chicken/turkey/lamb/pork
1 cup onion (finely chopped)
½ cup shallots/ spring onions(finely chopped)
½ cup cilantro, chopped
½ cup diced tomatoes
1 teaspoon garlic paste
1 teaspoon ginger paste
¼ teaspoon turmeric (optional)
1 teaspoon cumin powder
1 teaspoon coriander powder
4 tablespoon ghee or butter
Salt to taste

[edit] Preparation

* Filling
1. Combine all filling ingredients. Mix well, adjust seasoning according to taste.
* Wrapper(Disregard this section if you buy the readymade wrappers)
1. In a bowl combine flour, salt and water. Mix well, knead until the dough becomes similar to pizza dough.
2. Optional step: Cover and let stand for about one hour. Knead well again before making the wrappers.
3. Prepare 1 inch dough balls and roll between your palms to spherical shape.
4. Dust working board with dry flour. On the board gently flatten the ball with rolling pin to about 2 inch diameter circle.
5. Repeat steps 3-4 again for more wrappers.

* Packing Dumpling
1. Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
2. 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.

* Steaming Dumplings
1. Heat up water in steamers.
2. Oil the steamer rack well or put cabbage leaves on bottom to prevent dumplings from sticking to rack. Put dumpling in steamer.
3. When water boils, close the lid on rack.
4. Steaming until the dumplings are cooked through, about 10-15 minutes.


NOW THAT U KNOW,TRY MAKING THEM WITH UR HANDS,I'M SURE U WILL LOVE THEM
AT FIRST , DONT GO ALL THE METHODICAL WAY,IF SOMETHING GOES WRONG,KEEP ON THRYING, SEE,MOMOS ARE ACTUALLY HARD TO MAKE


I ON SUNDAYS SET MY WHOLE FAMILY TO MAKE THEM !
TRY OUT WITH UR FRIENDS ALSO! AND ENJJOY HOT STEAMY OR FRIED MOMOS-AS U LIKE