(Makes 14 Momos)
- 1/2 cup All purpose flour
- 5 tsp oil
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 tsp minced green chilli
- 1/2 cup minced onions
- 1/2 cup minced carrot
- 1/2 cup minced French beans
- 2 tsp schezwan sauce (Homemade schezwan sauce recipe available here)
- salt to taste
- 1/2 tsp sugar
- First take the all purpose flour and put 1 tsp oil, salt in a bowl and knead it till it is soft, using enough water.
- Then cover it with a wet cloth for 10 mins. Keep aside.
- Put the rest of the 4 tsp of oil in a pan and sauté minced ginger, garlic and green chilli for about 15 seconds.
- Add the onions, carrot, beans to this and sauté for 4 minutes.
- Add schezwan sauce and sugar to it.
- Mix well for a couple of minutes and then take it off the stove. Keep the mixture aside – this is the momo filling.
- Come back to the dough, remove the cloth and divide the dough into 14 parts
- Take 1 part, roll it into a thin round circle (like a roti, but very small and thin). You can use a little extra all purpose flour for brushing to fine-tune the rolling.
- Now put 1 tbsp of the sautéed filling in the centre of the flattened circular dough.
- Fold 2 sides of the circle, and then pinch it at the top to give the triangular shape (I doubt getting a perfect momo/dumpling shape at the first try, but if you do, you’ve got some great hands)
- Take 7 momos like this at a time and steam it together for around 8 minutes in a greased steamer. Steamer can be greased with either vegetable oil, ghee (clarified butter) or homemade white butter.
- Serve hot with authentic Tibetan Chilli Garlic Chutney in a bamboo basket for an exotic experience at home!
Recipe for Tibetan Chilli Garlic Chutney
- 6 large whole-dried red chillies
- 1.5 inch ginger peeled and sliced
- 10 cloves garlic
- 4 tbsp white vinegar
- 2 medium-large red tomatoes
- salt to taste
- In a bowl, soak 6 large whole-dried red chillies, 1.5 inch ginger (peeled and sliced) and 10 cloves of garlic in 4 tbsp of white vinegar for 1 hour. Keep aside. (The quantity of vinegar should be such that all the 3 ingredients are properly soaked in it)
- While it is soaking, take 2 medium-large red tomatoes and roast it on a stove.
- Peel off the burnt skin of the tomatoes once it is well done.
- Once the tomatoes have cooled down, grind it in a blender along with the soaked ingredients from above – including the vinegar. Add salt to taste as well. Grind it to a smooth consistency.
- Store it in a glass bottle and refrigerate – it lasts for at least 2-3 weeks.