- Food and Cooking
The MoMoS saga
Being a wanderer, I daily wonder while traveling vagrantly through streets of New Delhi that how momos have become a snack to relish upon in every nook and corner of the city. Dumplings or so called momos have turned up as popular food to munch upon. Every office complex, housing area and market place has a vendor selling delicious momos. But I really think, is momo an Indian dish, Thai, Chinese, Japanese, or from the other long list of countries boggling through my mind. So, I decided to Google all info related to momos, its origin, its recipe, its variants, After googling the stuff I tried the same as well, it turned out toothsome. So I decided to share with you all.
History OF Momos
Momo originated in Nepal but have a strong presence in the fast food menus of Tibet, Darjeeling, Sikkim, Northeast and North India. It is said that Newar merchants from Kathmandu valley Nepal painted the name momo in India's premises. It is similar to Chinese Baozi, Mongolian buuz, Japanese gyoza and Korean mandu. While migrating from Nepal, they carried their lifestyle and culture to land of alluring opportunities.So, when people from the eastern Himalayan region cameo in Delhi, their favourite food momo also entered the India's capital delhi.
- 1 cup all purpose flour
- 1 tablespoon1 oil
- 1 teaspoon salt or as per your taste
- 2-3 tablespoon water for kneading
- 1/2 cup cabbage, chopped
- 1/2 cup carrots, chopped
- 1/2 cup capsicum, chooped
- 3-4 garlic, small chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- Take the all purpose flour, salt and 1/2 teaspoon oil in a bowl and mix it.
- Add water slowly, and knead to a firm dough, Keep it covered aside for 30 minutes
- Finely chop all vegetables
- Heat oil,add thinly chopped garlic and saute
- Add all finely chopped vegetables, add 1/2 teaspoon salt and black pepper.
- Wait till golden brown.
- Let the vegetables mixture cool.
- Now divide the dough into small balls
- Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
- The edges must be thin and the center must be thick,so that we can pleat a momo
- Put 1 or 2 tsp of vegetable stuffing in the center.
- lift one side of the edge and start pleating. Join all the pleats in the center
- Grease the steamer pan with the oil
- Steam the veg momos for 5 to 6 minutes till the outer cover becomes transparent.
- Caution: when you touch a momo it should not feel sticky, when they are done they will have a transparent look.
- Serve vegetable momos hot with red chilli-garlic chutney, spicy schezwan sauce momos goes best with a spicy sauce and should be eaten hot.
The above is the recipe of vegetable momos, But there are other variants also available, in the market. These little pockets of happiness add to taste when they land on our plates.
Some other varieties of momos are:
1. Fried momos
4.Shogo shabril Momos