Monday, August 6, 2012

Chocolaty Momo

This time I was in momo-mood :)

Momo is a type of dumpling native to Tibet,Nepal, the bordering regions of Bhutan, and the Himalayan states of India (especially Sikkim). It is similar to the Mongolian buuz or the Chinese jiaozi.

I followed the same procedure for preparing momo, but the I changed the stuffing as I was in a chocolaty mood too :D

So here's the recipe for momo!


For the momo wrapper:
1/3 cup plain flour (maida)
salt to taste

For the stuffing:

Other ingredients
1 tbsp plain flour (maida) mixed with 1 tablespoon water


For the momo wrapper:
1. Sieve the flour and salt together.
2. Add warm water gradually and knead well to make a soft dough.
3. Knead for a while till the dough is quite smooth and keep aside for 30 minutes, covered with a damp muslin cloth.
4. Divide the dough into 8 equal portions.
5. Roll out each portion into a 75 mm. (3") diameter circle to make a momo wrapper.
6. Keep aside, covered with a damp muslin cloth.

How to proceed

1. Place a momo wrapper on a flat dry surface and put 2 teaspoons of the stuffing in the centre.
2. Apply the flour paste along the edges and fold over to make a semi-circle.
3. Pinch at the outer rim.
4. Repeat with the remaining momo wrappers and stuffing to make 7 more momos.
5. Arrange the momos in a steamer plate and steam for 8-10  minutes or until cooked & translucent.
6. Serve hot with Sichuan Sauce.

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