I have been wanting to put this up for a while. I love momos and Tibetan cuisine for that fact its steamed and healthy and a wonderful way of having non-veg. I loved visiting momo hut Bangalore and find their stuff very mild and oil- free but what I love most is their momo sauce. So I tried my version of momos after quite some research. The sauce is an adaptation of mine as the original one does not require capsicum and does with chillies ground with ginger and garlic. I tried momos with chicken mince but the vegetarians can do it minus the chicken. I have heard comments on pork momos and would love to try them the next time so for now its chicken momos or steamed chicken dumplings from me......
Ingredients for Chicken momos
For momos
Maida ( All purpose flour)- 2 cups
Chicken mince- 250 gm
Cabbage shredded- 200 gm
Carrot grated- 250 gm
Ginger- 1 inch grated
Onion- 1 sliced
Soya sauce- 2 tsp
Ajiniomoto- a pinch
Salt- 1 tsp
Celery chopped- a sprig
For Sauce
Red capsicum- 1
Garlic- 5-8 cloves
Ginger- 1/2 inch long
Dry chillies- 12-15
Vinegar- 2 tsp
Chilli oil- 1 tsp
Salt- to taste
Directions
For Momos
Saute onion in oil followed by adding ginger and chicken mince.Let the meat tenderize. Add salt and soya suace to the mince and once its cooked half way, add the shredded cabbage and carrot. Add ajinomoto and let the vegetables and meat cook well. Garnish with celery.
Meanwhile in a bowl, mix the flour with quarter cup of water and knead into a soft dough. Refrigerate the dough for 15 minutes. This time can be used for making the sauce.
For Sauce
Grill the capsicum on fire, charcoal grill, or oven grill.
In a bowl soak the dry chillies. In a grinder blend the chillies, capsicum, ginger and garlic. Add salt, vinegar and chill oil to this mixture and your sauce is ready.
Depending on how spicy you prefer your sauce reduce or increase the number of dry chillies.
To make the momos take out the refrigerated dough and make small balls. Roll them using a rolling pin thin like discs and fill the stuffing. Tie the ends of the disc like a basket. Line the momos in a steamer and steam for 10 minutes.
Serve the momos hot with the chilli sauce.
Labels: Chicken, Oriental cuisine
