Thursday, April 18, 2024

Momo Recipe: 10 types of momo

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Momos are one of the most popular street food in the Northern parts of India and Nepal that is also known as Dim Sum and are dumplings created from flour with mouthwatering contents. This content can be made with veggies, seafood, chicken, or paneer. Learn to make this one of the most popular Tibetan formulae of easy veg momos from scrape with two folding methods recipe is also vegan. Buff momos are one of the most typical types of momos which is tracked by chicken. Rare restaurants also suggest special momos like pumpkin momos or spinach & cheese momos but non-veg momos are yet the favorite.

In Nepal, momo is seen in every other cafe and restaurant, and it is cheap and yum!  For Nepali people, momo isn’t just a food item but instead an emotion, a memory, and a tradition. This classic dainty was originally made in a round shape with meat and vegetable packing but now, you can find various kinds and types of momo in different shapes, sizes, and packing.

Read More: Janakpur 

 


 

  Origin of Momo Recipes  

 

Momo

The origin of momo is murky, but it is accepted to have been conceived in Tibet. The dish is considered to have been carried to Nepal by Newar traders who trekked to Tibet to trade. Momos is one of the popular dishes in Nepal, Bhutan, and India.  Momo is the informal form of the Tibetan word “mog mog” which means dumpling this word may be borrowed from the Chinese term momo.

There are rare additional ideas about the origin of momos.  Another theory is that they developed in Tibet, initially made with yak meat. When the Newar traders obtained the recipe before to Nepal, they adjusted it to use chicken or goat meat.

 


  About Momos Recipes  

  1. What are Momos?

As I have mentioned above, momos are dumplings made with flour and mouthwatering contents. This content can be made with veggies, seafood, chicken, or paneer.

  2. Method of cooking

Momos can be fumed, baked, or deep-fried. We choose fumed momos over fried ones. This recipe is for completing fumed momos.

  3. Savory stuffing

This veg momo recipe has the contents of various veggies. The veggies I choose to count are a combination of cabbage, carrots, french beans, capsicum, and onions.
Occasionally, I also count white button mushrooms for a meaty consistency and they also give a pleasant umami flavor.

  4. Dough

The dough for the dumplings is completed with all-purpose flour but you can exactly make the dough with whole-grain flour.

  5. Taste

In this recipe, the delicious veggie stuffing has a proportional taste and is lightly seasoned, so that it attends any tangy and hot sauce especially nicely.

  6. Time intensive

Assembling momos carries quite a good quantity of period, so when you have adequate time to limit, then make them. If you have a great hand, then the time will reduce. But if you do everything on your own, it brings about 1.5 to 2 hrs, relying on your working pace and the widgets you have in your kitchen.

  7. Shaping

The form of the momos comes via training and I do shape them decently. In the step-by-step photo directory below, I have communicated two ways of shaping momos. Select the shaping method that is leisurely for you.

 

  10 types of momo  

Here are 10 types of momo.

  1. Kothey Momo  

Kothey Momo

 

Kothey momo is made in an extended form which is a half-fried and half-steamed momo. The stuffing can be either veg or different kinds of meat which is especially available in chicken, buff, and pork.

 

  2. Open Momo  

Open Momo

Open momo derived from Gangri Sumai Restaurant Momo, what creates the momos individual and ultra-flavorful is the simultaneous sauces. The momos are like open flowers and you can choose and pick the sauces to fill them with. Usually, there will be around four sauces regarding the open momos. You can blend sauces in one edge or keep it all in one flavor. Flavor can range from sweet, sour, vinegary, salty, etc.

 

  3. Chocolate Momo  

Chocolate Momo

The chocolate momo is an uncommon flower-shaped momo with chilled gooey dark chocolate folded between the coatings. You will feel a little immoral infringement into it. Very rare on the list, you can find chocolate momo at Momo Queen, Lazimpat.

 

  4. Steamed Momo  

Steamed Momo

Usually, the momos are simmered which are found in every restaurant in Nepal. These delicious juicy momos are sufficed with grind veggies or meat and are placed in a steamer. Everest momo, Magic momo, and Sandar momo are rare among the most famous momo places in Kathmandu which is the capital city of Nepal.

 

  5. Chilly Momo  

Chilly Momo

Chilly momo is generally known as C. momo which is a standard momo submerged in a hot and spicy sauce. If you are attempting something hot and spicy then, C. momo is your best choice. Try this once; we gamble you will love it.  Okay, you may, but that will only rely upon your capability to eat spicy things.

 

  6. Jhol Momo  

Jhol Momo

Jhol primarily means liquid and Jhol momos are the momos that are soaked in a bowl full of sauce called jhol achar. The sauce or jhol achar is a bit of a hot, zingy, and tangy twist. Jhol achar is slender in consistency. Most of the restaurants in Kathmandu Valley serve Jhol momo but we accept, Le Trio and GG Machhan are two of the most suitable places to have Jhol momo in Kathmandu Valley.

 

  7. Fried and Steam-fried Momo  

Fried and Steam-fried Momo 

Fried and steam-fried momos are created by deep-frying the momo or frying it after simmering the momo. It is a crunchy version of momos with a tiny piece oilier. The taste will completely make you ignore your health-conscious ideas.

 

  8. Tandoori Momo  

Tandoori Momo

Tandoori momo is a mouth-watering combo of momo and tandoori which has a fatty consistency, and your taste bud will slobber over it. One of the best restaurants to eat at a Tandoori momo inside Kathmandu Valley is the Best Food Café at Gwarko.

 

  9. Green Momo  

Green Momo 

The cabbage for this spinach or green momos is made of spinach combined with flour and grated with the water from the spinach. Time on the tough side, the spinach taste is a little flexible side and not as juicy as its sister. These momos are public at many places in Kathmandu Valley but Alice restaurant at Gairidhara serves you better green momo.

 

  10. Cheese Momo  

Cheese Momo

This type of momo is sufficed with either Paneer or Cheese and is served with achar which is a very tasty momo but sounds a shred unusual, consuming dairy products in the form of momo is consistently a choice.

 


  How to make Momo or Dim Sum Recipe?  

For the comfort of knowledge, I have separated this post into 5 main parts. Let’s start, shall we?

  1. Make The Dough  

IngredientsQuantity
all-purpose flour1 cup
 salt ¼ teaspoon
oil ½ teaspoon
water3 or 4 teaspoon
Make The Dough  

At first, you should bring 1 cup of all-purpose flour, ¼ teaspoon salt, and ½ teaspoon oil in a bowl and mix well with a spoon or clean hand.

You should add 2 to 3 tablespoons of water in regions and start to knead to a tight dough, do not make the dough soft as then it evolves difficult to shape the dumplings.

You must shield the dough with a wet napkin or kitchen towel and let it rest for about 30 minutes.

 

  2. Make Vegetable Stuffing  

IngredientsQuantity
 Finely chopped veggies.1.5 to 1.75 cups
Finely chopped garlic½ teaspoon
 minced garlic4 tablespoons
chopped fresh cilantro1 cup
Spring-onions2 pis
Salt & Black pepper½ teaspoon
spring onions greens1 to 2 tbsp
 ground cumin2 tablespoons
ground cinnamon1 teaspoon

 

Make Vegetable Stuffing

You will need 1.5 to 1.75 cups of finely chopped veggies should be finely chopped and can also use a dish processor to finely chop vegetables.

( other veggies like green bell pepper, carrot, cabbage, cauliflower, etc and be easily cut through a knife )

You should heat oil in a thick-bottomed frying pan which is also known as a wok. Now, you must add ½ teaspoon of finely chopped garlic and Saute for about 2 to 3 seconds on medium-low heat.

Then, you can mix 2 small spring onion whites which have been chopped finely. Mix and saute for about 15 seconds on medium-low heat and mix all the finely chopped vegetables.

Now, You should stir the veggies for a while or about 3 min, and then add 1 teaspoon soy sauce, ½ teaspoon black pepper, and salt as per taste.

Stir it for about 2-3 minutes and at last you must add 1 to 2 tbsp spring onions and greens and then mix it very well.

Or,

  2. Make Chicken Stuffing  

IngredientsQuantity
ground chicken thighs2, 1/2 pounds
Finely chopped garlic½ teaspoon
 minced garlic4 tablespoons
Spring-onions2 pis
Salt & Black pepper½ teaspoon
spring onions greens1 to 2 tbsp
chopped fresh cilantro1 cup
 ground cumin2 tablespoons
ground cinnamon1 teaspoon

 

Make Chicken Stuffing  

You will need 2, 1/2 pounds ground chicken thighs which should be finely chopped. You can also use a dish processor to finely chop chicken or you can buy ground chicken.

You should heat oil in a thick-bottomed frying pan which is also known as a wok. Now, you must add ½ teaspoon of finely chopped garlic and Saute for about 3 seconds on medium-low heat.

✓ Then, you can mix 2 small spring onion whites which have been chopped finely. Mix and saute for about 15 seconds on medium-low heat and mix ground chicken thighs.

✓ NowYou should stir the chicken for a while or about 3 min, and then add 1 teaspoon soy sauce, ½ teaspoon black pepper, and salt as per taste.

Stir it for about 2-3 minutes and at last you must add 1 to 2 tbsp spring onions and greens and then mix it very well.

Now, the stuff is ready and you can taste salt and easily add more salt if it is needed.

 

  3. Portion and Roll Dough

Portion and Roll Dough

Now, you should divide the dough into two parts and make it about 8 inches long per part and cut the log into equal slices.

You should give shape into a ball of each dough piece and keep them shielded with a moist napkin.

You must bring per dough ball on a lightly wiped board and roll per dough ball into a lean circle of about 3 to 4 inches in diameter.

The edges of the circle have to be thin and the center has to be wide using water with your fingertip towards the circumference which is an optional action.

 

  4. Shape Momo

 

  A. Dim Sum – First Technique  

You should put 2 to 3 teaspoons of vegetable stuffing or chicken stuffing as you want in the center and lift one side of the border and start braiding.

First Technique

You must start to braid the momos and join all the pleats in the center then a pleated and shape dim sum.

 

  B. Second Technique  

Another easy method to shape momos is to join the borders which are shaped like gujiya or karanji and you can stop here or can move to the next stage.

First Technique

You must bring both ends together and join. Prepare all momos this way and keep them covered under a moist napkin until you are ready to steam them.

 

  5. Steaming Veg/Chicken Momos  

Steaming Veg/Chicken Momos  

You should lubricate a steamer pan with some oil and place them in the steamer pan, setting space between them. Steam them in a steamer pan & can also use a pressure cooker to steam.

You must add 4 cups water to the pan while steaming and can also add different ingredients to make momo soup.

You should cover and steam for 5 to 6 minutes or until the outer dough becomes transparent. Don’t overcook as then the outer dough, becomes lush and tough. The steaming time may alter the thickness of the momos’ cover.

( When you handle the momo the dough should not sense clingy to you. This means they are done and the momos will have a translucent look. )

Now, you can easily serve veg/chicken momos hot with momos chutney( achar ) or red chili-garlic chutney, spicy sauce, or tomato sauce and also go best with a spicy sauce and should be eaten hot.

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