Refined Flour - 3 Cups
Water - 1 Cup
For the Filling:
Minced Meat - 400 gms
Onions, minced - 200 gms
Corriander or Cilantro, chopped very fine - 110 gm
Ajinomoto ( MSG ) - 1 tsp.
Salt - To Taste
For the Sauce:
Red Chillies - 20 no.
Tomatoes - 100 gm
Method:1. Make dough out of
Flour and water ( It should be flexible). Keep aside.
2. Mix minced meat, minced onions and corriander alongwith salt as per taste and keep aside.
3. Take a small marble size ball of dough and roll it into a thin small round circles.
4. Fill a little of the filling in each of these & fold over by binding the edges with little water. To see how to give shape see the attached video.
5. Place the momo's in the steamer and steam for 10 minutes.
6. Take the momo's of the steamer and serve with the chutney.
To Make Chutney:
1. Boil red chillies with the tomatoes.
3. Grind coarsely and mix salt per taste.
4. Chutney is ready to be served with the momo's.
1. To make your own minced meat, boil chicken and then shred it into little pieces. Put in grinder and make a coarse paste.
2. Typically authentic momo's are steamed, not with plain water, but a stock which also flavors the dumplings. This stock is later also served as a soup, called Thukpa.
3. To prevent the momo's from sticking, place cabbage leaves on the steamer and place the dumplings on top of the leaves.
4. Addition of Ajinomoto is optional. Incase you are not adding in the ajinomoto, add in some chopped green chillies, a teaspoon minced garlic, 1 tsp. minced ginger, and around 100 gm chopped spring onion (green onion).
5. Vegans Rejoice. Replace the minced meat with cabbage and mushrooms, both nicely shredded and chopped respectively. Also add in the ingredients, I mentioned in the point above.
6. Some people would also add vinegar to the chillies and tomatoes while grinding to bring about a sourness to the chutney. I have only remained true to the way I had them at Mohit's place.