A momo is basically a dumpling which usually contains a filling of meat or veges and it is steamed. Here in India, there are lot of small momo carts which sell them, piping hot with a spicy sauce. It is originally from Nepal or Tibet. The momo itself is very mild. But, it’s the super spicy sauce that makes you crave for more. My brother came up with this particular chilli based sauce and we named it the “bullet” sauce because it makes you sweat bullets. This sauce is not for the faint-hearted as it surely packs a big punch. 😉
It’s not very heavy and everything about it is simple except the crimping of course. 😛 It is time consuming but definitely worth it. 🙂
Ingredients: (Makes 16 momos)
- Plain/ All purpose flour (maida)- 1 ½ cups
- Salt- 2 teaspoons
- Water- About ¾ cup (or enough to make the dough)
- Sunflower/ Neutral oil- 2 tablespoons
- Shallot or a small onion- 1; finely chopped
- Carrot- ½ cup; finely chopped
- Cabbage 1 cup; finely chopped
- Garlic- 5 cloves; thinly sliced
- Salt- to taste
- Crack black pepper- to taste
- Sugar– ¼ teaspoon
- Soy sauce- 1 teaspoon
- Sunflower oil- 1 tablespoon
For bullet sauce:
- Dried red chillies- 8 (Reduce the amount if you do not want it very spicy)
- Garlic- 4 cloves
- Honey- 1 tablespoon (Vegans can use the same amount of shredded palm sugar)
- Sesame oil- 2 tablespoons
- White distilled vinegar- 2 tablespoons
- Salt- to taste
- Sugar- ½ teaspoon
- Water- 3-4 tablespoons or enough to grind it to a paste
For the dough:
To a bowl, add the flour and salt. Add the oil and water and knead it till you achieve smooth, slightly soft, pliable dough. Set aside but make sure you keep it covered.
For the sauce:
Add all the ingredients to a blender and blend to form a paste. You can make it very smooth or a slightly coarse paste as I have. In case the ingredients are not blending to a smooth paste, add a little extra water.
For the filling:
Heat the oil in a pan and to it, add the garlic, shallot and sauté till the shallot turns translucent and begins to slightly take colour. Add the chopped veggies and sauté for a minute. Add the sugar and sauté over a high flame for 1-2 minutes. Season with salt, pepper, soy sauce and mix. Check the seasoning and take it off the flame. Set aside to cool.
For rolling and shaping:
Generously flour your work surface with plain flour. Take a small ball of the dough and start to roll the dough into a round disc. Make sure you flip the dough once and flour it again. Continue rolling to get the dough as thin as possible. It is essential to get the dough as thin as possible because if the dough is thick, it will result in a thick covering and it doesn’t taste good at all. Using a round cutter or a small round bowl placed on the rolled dough, cut out the discs of dough with a sharp knife. Peel away the excess dough from the sides.
Gently lift the disc and brush off the excess flour. Place the disc in the palm of your hands keeping your hand slightly cupped together. Place a tablespoon of stuffing in the centre. Lift one part of the dough, now gathering the neighbouring part, pull it slightly and fold it to bring it close to the lifted part and press the top to seal it. Again gather the next part, pull slightly, bring it close to the previous folds and press the top. Keep folding it till you go around the entire disc. Repeat till you have finished the dough and filling. Make sure you do not overfill the dough as it may result in tearing of the dough. Mom does most of the crimping so it saves me time. And at the end you should arive at a momo something like the picture given below. Not so nicely crimped but it sure does taste good. 😛
Steam the momo’s in a steamer with boiling water for 9 to 11 minutes, or until the dough turns translucent, shiny and is cooked. Serve hot with the spicy bullet sauce.