This is another variation of dumpling. You can stuff it with anything from vegetables to all kinds of meat. It is a type of dumpling native to Tibet, Nepal. Over the years, it has become popular in India, specially in the North Eastern regions. Its quite similar to the Japanese gyoza or Chinese baozi. It is extremely healthy and filling except that of the use of refined flour. It is generally served with specially made chilli sauce and clear soup. My momo tastes good but I cannot get that thin wrap ever, apologies! Unless, we are having it at good restaurants, I prefer them homemade!
My men being too much in love with roti-parantha and meat, I hardly do it although it is a hassle free recipe. My love for momo dates back to 90's when in college. Momo was a new concept in Kolkata then. A dear friend who stepped into Kolkata from Nagaland said, "a momo joint has opened up at Elgin Road, try....you definitely would like it". I being born foodie, agreed. I, my friend, her elder sister, two other male friends had a nice stroll at the Kolkata Zoo, then ventured into a small eatery to taste those white dumplings filled with meat, accompanied by a simple bowl of soup that tasted heavenly. Later I took our mother number of times there as she loved them. The two girls were Pampa & Shampa di! I do not remember the two boys, they were friendlier to Pampa!
Pampa heads a NGO in Bangalore now; while preparing those momos how I wished to sit with her, have them together over series of unending chitchats. May be someday, sooner or later. Momos can be had fried too but I prefer them steamed. It goes with a simple veg soup & spicy sauce; I kept a salad on the side.
About the easier method of boiling dumpling instead of steaming is what some in this island do; told Priyam Saharia of fork_n_fable, an Instagram coworker!
INGREDIENTS :
Refined Flour : 2 cups
Minced Chicken : 250 gm
Minced Garlic : 1tbsp
Minced Ginger : 1 tsp
Chopped Spring Onion : 1 tbsp
Soy Sauce : 2 tbsp
Salt : As per requirement
Black Pepper Powder : 1tsp
METHOD :
Wash the chicken mince. Add minced garlic, ginger, chopped spring onion, coriander, salt, soy sauce, black pepper powder. Mix well, keep aside.
Take refined flour in bowl. Add salt, oil. Mix well. Add water little at a time, keep kneading to get a soft dough.
With help of rolling pin, base roll out small round shaped pooris. They have to be thin, I cannot get that level of thinness. Place one spoon full of minced chicken filling in the middle. Fold, close the ends. Then fold again, close the ends!
Place a deep bottomed vessel half filled with water on gas top. Cover, let water come to boil.
Once the water comes to boil, add dumplings, cover. Let steam for 10-15 minutes. Keep adding cold water 2-3 times in between as you see dumplings coming up! I have learnt natives of this island do it; an Instagram food enthusiast told me that, she is PRIYAM SAHARIA of fork_n_fable!
It tastes best done with minced pork. Pork fat enhances taste. I do not let pork, beef in my home!
No comments :
Post a Comment