This is just another variation of dumplings. You can stuff it with anything from vegetables to all kinds of meats. It is a type of dumpling native to Tibet and 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 a specially made chilli sauce or a clear soup. My momo tastes good but I cannot get the thin wrap ever, apologies! Unless, we are having it in good restaurants, I prefer them homemade!
Pampa heads an NGO at Bangalore today; while preparing those momos how I wished to sit with her and have them together over series of unending chitchats. May be someday, sooner or later. Momos can be had fried too but I prefer the steamed ones. It goes with a simple veg soup & a spicy sauce; I kept a salad on the side.
About the easier method of boiling the dumpling instead of steaming is what some islanders do; told Priyam 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
Soya Sauce : 2 tbsp
Salt : As per requirement
Black Pepper Powder : 1tsp
METHOD :
Wash the minced chicken. Add the minced garlic n ginger, chopped spring onion, coriander, salt, soya sauce and black pepper powder to it. Mix well all together and keep aside.
Take the flour in a big bowl. Add little salt and the oil. Mix well. Now add water little by little and keep on rubbing with your palm until it turns into a soft dough.
With help of rolling pin and a base roll out small round shaped puris. They have to be thin but I cannot get that. Put one spoon full of minced chicken filling in the middle. Fold & close the ends. Then fold again & close the ends!
Put a deep bottom vessel half filled with water on the oven. Cover and let the water come to boil.
Once the water comes to boil, add the dumplings and cover. Let steam for 10 to 15 minutes. Keep adding cold water 2-3 times in between as you see the dumplings coming up! I have learnt the natives of the island do it; an Instagram food enthusiast told me so, she is PRIYAM SAHARIA OF fork_n_fable!
Please note, they taste best when done with minced pork. The fat released from the pork enhances its taste. But I do not allow pork & beef inside my home, a prejudice!
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