In several Asian countries, including Nepal, Tibet, Bhutan, and India, Momos is a well-liked meal. It is a kind of dumpling that is steamed or fried after being filled with ground meat or veggies and wrapped in a thin dough. The typical accompaniment with momo is a fiery tomato-based sauce, but there are numerous more options.
Manchurian momo is one of the most well-liked momo varieties. This snack is a delicious and simple to prepare blend of Chinese and Tibetan cuisine that is suitable for any occasion. We’ll demonstrate how to prepare Manchurian momo at home in this blog post.
Manchurian Momo
Ingredients
For the dough:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1/2 cup of water
For the filling:
- 1 cup of minced chicken or vegetables (cabbage, carrots, and onions)
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of soy sauce
- 1 teaspoon of red chili powder
- Salt to taste
For the sauce:
- 1 tablespoon of oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1/2 cup of water
- 1 tablespoon of ketchup
- 1 tablespoon of chili sauce
- Salt to taste
Instructions
To make the dough:
- To prepare the dough, combine 2 cups of all-purpose flour with 1 teaspoon of salt in a big basin.
- Add 1/2 cup of water to the flour mixture gradually while kneading the dough until it is elastic and smooth. Depending on how the dough is textured, you might need to adjust the water amount.
- To help the gluten form and make the dough more malleable, cover the dough and let it rest for at least 30 minutes.
To make the filling:
- 1 cup of finely chopped chicken or vegetables (such as cabbage, carrots, and onions) should be combined with 1 teaspoon each of salt, soy sauce, ginger paste, garlic paste, and red chilli powder in a bowl. Your tolerance for spiciness will determine how much chilli powder to use.
- The filling should be thoroughly combined to spread all of the ingredients evenly.
To assemble the momo:
- Roll out a tiny piece of dough (about the size of a golf ball) with a rolling pin into a circle that is approximately 3 inches in diameter.
- Put a tablespoon of filling in the circle's centre.
- To create a pouch and seal the momo, fold the circle's edges inward. To make a decorative pattern on the momo, you can use any folding method you desire, such as pleating, twisting, or crimping.
To make the sauce:
- In a pan, heat 1 tablespoon of oil to medium-high heat.
- Two minced cloves of garlic, one chopped green pepper, and one chopped onion should all be added to the pan and sautéed until soft and aromatic.
- To the pan, add 1/2 cup water, 1 tablespoon soy sauce, 1 tablespoon chilli sauce, 1 tablespoon ketchup, and salt to taste.
- The sauce needs to be well-stirred before simmering for a few minutes to thicken.
To serve the momo:
- Arrange the steamed momo on a plate or a steamer basket.
- Pour the hot Manchurian sauce over the momo or serve it as a dipping sauce on the side.
- Garnish the momo with chopped cilantro or green onions if desired.
Video
Ingredients:
For the dough:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1/2 cup of water
For the filling:
- 1 cup of minced chicken or vegetables (cabbage, carrots, and onions)
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of soy sauce
- 1 teaspoon of red chili powder
- Salt to taste
For the sauce:
- 1 tablespoon of oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of chili sauce
- 1 tablespoon of ketchup
- 1/2 cup of water
- Salt to taste
Instructions:
To make the dough:
To prepare the dough, combine 2 cups of all-purpose flour with 1 teaspoon of salt in a big basin.
Add 1/2 cup of water to the flour mixture gradually while kneading the dough until it is elastic and smooth. Depending on how the dough is textured, you might need to adjust the water amount.
To help the gluten form and make the dough more malleable, cover the dough and let it rest for at least 30 minutes.
To make the filling:
1 cup of finely chopped chicken or vegetables (such as cabbage, carrots, and onions) should be combined with 1 teaspoon each of salt, soy sauce, ginger paste, garlic paste, and red chilli powder in a bowl. Your tolerance for spiciness will determine how much chilli powder to use.
The filling should be thoroughly combined to spread all of the ingredients evenly.
To assemble the momo:
Roll out a tiny piece of dough (about the size of a golf ball) with a rolling pin into a circle that is approximately 3 inches in diameter.
Put a tablespoon of filling in the circle’s centre.
To create a pouch and seal the momo, fold the circle’s edges inward. To make a decorative pattern on the momo, you can use any folding method you desire, such as pleating, twisting, or crimping.
To steam the momo:
Give the momos some room to expand during cooking by placing them in a steamer basket or an oiled platter.
Momos are steamed over high heat for 10 to 12 minutes, or until they are thoroughly cooked. By putting a toothpick or a knife into the centre of a momo, you can determine when it is finished. The momo is prepared if the filling is cooked and the dough is firm.
To make the sauce:
In a pan, heat 1 tablespoon of oil to medium-high heat.
Two minced cloves of garlic, one chopped green pepper, and one chopped onion should all be added to the pan and sautéed until soft and aromatic.
To the pan, add 1/2 cup water, 1 tablespoon soy sauce, 1 tablespoon chilli sauce, 1 tablespoon ketchup, and salt to taste.
The sauce needs to be well-stirred before simmering for a few minutes to thicken.
To serve the momo:
Arrange the steamed momo on a plate or a steamer basket.
Pour the hot Manchurian sauce over the momo or serve it as a dipping sauce on the side.
Garnish the momo with chopped cilantro or green onions if desired.
Overall, kitchen fundamentals like kneading dough, combining ingredients, and steaming are needed to make Manchurian momo, but they are not very challenging to master. You can experiment with various fillings, sizes and flavours to make your own special momo with a little practice and imagination. Enjoy!
Tips You'll Love :
- Depending on your preferences, you can make the filling with any kind of meat or vegetables.
- For a more crunchy texture, you might alternatively pan-fry the momo rather than steaming them.
- Depending on your tolerance for spiciness, adjust the amount of chilli sauce and powder.
Nutrition:
Manchurian momo’s nutritional value can change depending on the ingredients and serving size. The approximate nutritional breakdown for one serving (4 pieces) of chicken Manchurian momo is as follows:
- Calories: 210
- Protein: 10 grams
- Fat: 5 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Sugar: 2 grams
- Sodium: 580 milligrams
