Do's And Don'ts Of Making Momo At Home

From North to South, East to West, one of the Tibetan foods that changed the Indian street food landscape is momo. A type of dumpling which was first prepared in the Tibetan region with a mixture of yak meat and local ingredients stuffed inside the dough. If historical accounts are any true, it was a dish served during festivals and special occasions. 

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However, consumption of momo is based on cravings in India. From college students to working professionals, momo are perfect for evening indulgences. When in doubt, have momo and satisfy hunger pangs. Another interesting thing to note about the delight is its evolution in India.

If you visit Uttarakhand, Himachal Pradesh or Sikkim, you will find large samosa-like momo, with many vegetarian variants including stuffing of potatoes. In the rest of the country, the stuffing is prepared with cabbage, paneer, chicken, mushroom, and even mixed vegetables. No matter what your favourite type is, the following do’s and don’ts will help you ace any recipe.

Make The Dough From Scratch

Do not get the store-bought dough to make momo at home. Prepare it from scratch using all-purpose flour, water, a pinch of salt, and even a tablespoon of milk. You can also use wheat flour to make the dumplings healthier. Make sure the dough is elastic and smooth. Start using it to prepare momo only after resting for at least 30 minutes. This will allow gluten to develop.

Don’t Roll Too Thick Or Thin Dough

When you are rolling small dough balls, the thickness should be uniform. Since momo are steamed, you should avoid rolling the wraps too thick or thin. If the crust is thick, dumplings will remain uncooked. If the crust is thin, it is highly likely that the dumplings will disintegrate and create a mess inside the steamer. 

Add Flavours To The Filling

The taste of momo is not in the mayonnaise or red hot chutney they are served with in India. Neither the crust has any flavour. It is the filling that brings everything together. Use ginger-garlic in moderation for the earthy notes and vegetables that complement each other. For example, you can use cabbage and carrots together but not paneer and cabbage. Add salt, black pepper, soy sauce, green onions, and some herbs to amplify the flavours.

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Don’t Overfill The Wraps

When you fill the stuffing, you must seal the edges so that when the wrap expands during steaming, momo does not disintegrate. Meanwhile, you should also be careful of the amount of filling you are stuffing inside the wrap. If the amount is too little, you will taste bland momo, but if the amount is more, either the dumplings will disintegrate in the steamer or create a mess when you bite into them.

Shape The Momo

Shaping momo might seem like the job of a pro, but it is easier than you think. You have to learn a few techniques for sealing the stuffing to make irresistible dumplings at home. You can only ace the art of following and pleating via practice but it is inevitable. If you do not give a proper shape to the stuffed wrap, the filling can leak inside the steamer.

Don’t Rush The Steaming Process

Steaming is a time-consuming process that cannot be rushed. The flame has to be at the right level else the dumplings will remain uncooked. Keep the steamer at medium flame so that momo gets a continuous supply of steam and the crust and the filling can be cooked to perfection. You should also be wary of oversteaming which can leave the dumplings soggy and chewy. 

Serve With The Sauce

While you can relish momo as they are you cannot deny the burst of flavour the red hot sauce brings. In many street food stalls, vendors also serve sweet and salty mayonnaise that helps to tone down the heat and make a deadly combo to dip momo inside. Some high-end places will bring momo with light soy sauce while others might serve the deep-fried one with green chutney as well.