By Ujjainee Roy
December 26th, 2023
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Love momos and want to make them at home? It's easy if you pay attention to some aspects of the preparation. Achieving juicy, flavourful momos at home can be a cakewalk with these hacks
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The choice of meat used in momos significantly impacts the juiciness of dumplings. Opt for cuts with a good balance of lean meat and fat. Instead of lean chicken, opt for ground meat from fattier cuts.
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There is a science behind the veggies that go into momos or even Asian dumplings. It’s always best to incorporate vegetables into the filling that release moisture during cooking like cabbage, mushrooms, leeks, and water chestnuts
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If you’re making chicken or pork momos, a basic marinade can include soy sauce, sesame oil, and rice vinegar. Allow the meat to absorb these flavours for at least 30 minutes
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Most home cooks forget that binding agents don’t just bind ingredients together but they also retain moisture. Even if you don’t need cornstarch or flour (maida) in your filling, add a dash anyway to help with added moisture for the momos
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Achieving the right balance in your filling is pretty easy. You just need to avoid overpacking the momos, as this can lead to uneven cooking and result in momos that are not as juicy. Aim for a well-proportioned filling that leaves enough space for the juices to circulate
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A flexible silicone or durable stainless steels steamer are ideal because it’s easier to make sure the lid is on tight. If you're steaming momos, leaving it slightly ajar allows excess steam to escape
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Even if you're making fried momos, don't cut down on steaming time. It's the most efficient way to preserve the juiciness of dumplings since steam allows the ingredients to cook gently without excessive heat, preserving the moisture within.
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