I would like to start this post by thanking all my lovely friends and my blogger buddies who have been constantly supporting me with their beautiful words and helping me out whenever I need them. Manu from Manu’s Menu and Tina from Pinay In Texas Cooking Corner showered me with awards and awards and awards! 😀 THANK YOU SO SO MUCH !! They are such fabulous bloggers with an amazing collection of recipes. You guys should definitely drop by and check out their space.
If you have read my Deep Fried Wonton post, you would know that how much I love Momos. Momos are similar to dumplings, which are native to Himalayas of Tibet. If you have read about the history of Momos, you would know that these are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal and Ladakh. They are one of the most popular fast food in those regions. Momos are also common in places with noticeable Nepalese and Tibetan diaspora such as Assam, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh and West Bengal(particularly in Darjeeling).
Did you see Meghalaya in the list? Yes, that’s where I was born and spent my childhood.. a small tiny town and for me, it’s the most beautiful clean little place in the world. Well, Meghalaya is the state and Shillong is the capital city of the state and that’s what I am referring to as my tiny little paradise. 🙂
The momo wrappers are made out of white flour and water and that is the reason they are super soft and they completely melt in your mouth. I usually make these wrappers at home, but since these wrappers are available in the Chinese market, I decided to use those. If you want to make the wrapper at home, email me and I will help you with the recipe. But, to be honest, if you don’t have a helping hand, making those wrappers in old school fashion can make you really tired 🙂
- 1 packet thin wonton wrapper
- 1 lb ground meat, I used chicken
- 1/2 of green cabbage, very finely chopped
- 1 small onion, very finely chopped
- 1 egg white
- 2 tbs ginger paste
- 2 tbs garlic paste
- 2 tbs vegetable oil
- 1 tbs chilly powder
In a big bowl, mix the meat, cabbage, onion, ginger paste, garlic paste, egg white, salt, pepper and chilly powder.
Heat the oil and add it to the mixture.
Take the wonton sheets and pour little quantity of the mixture in the center and close the wrapper in any shape that you prefer. The key point is to make sure that there is no air inside the wrapper.
Rub some oil in a plate and keep the momos there until you are ready to steam them.
There are two ways(that I have tried) of preparing the momos.You could either steam them using a bamboo steamer, which are easily available in any Chinese market. Or you could use a huge wok, boil water, dip the momos and let it boil for a minute or two.
If you are using the banbo steamer, place it on top of a sauce pan with boiling water in it and bring the heat to medium. Let it steam for 6 minutes.
After the momos are done, keep them in a bowl and cover the bowl with a damp kitchen towel to prevent them from getting dry.
Serve it with some spicy tangy sauce of your choice.
If you have any doubts about this recipe, feel free to contact me 🙂
Sharing this with April’s Lets Do Brunch