Momo is a type of dumpling, native to Tibet and Nepal. But it is very popular in Indian states. Traditional, momo is prepared with minced or grounded meat filling. Different types of meat filling are used to make momo, today I am showing a recipe with mutton/lamb. A simple wheat flour or all purpose flour is generally used to make the outer momo covering. The dough is rolled into small circular flat pieces. Then mixed filling is enclosed in the dough cover in a half moon shape. This dumplings are cooked by steaming, thats what I showing u today. There are actually two types of momo, steamed one and fried one. This tasty juicy momo are usually serving along with a dipping or sauce, made with soaked red chilly and tomatoes as main ingredient. This is all time favorite street food of mine and especially my kids and hubby. It is served as a snack or a main dish. So lets see this easy recipe with step by step cooking pictures and step wise instructions.
How to Make Momo- Lamb Momos- Dumplings- With Sweet Chilly Dip
For the filling, take minced meat in a bowl, then add chilly powder, pepperpowder, turmeric powder, garam masala, soya sauce, vinegar, green chilly, ginger, salt and oil. Mix these all ingredients together and keep it in refrigerator for 15 mins.
Knead the dough to a soft consistency using maida/ all purpose flour, water, salt and oil. Consistency should be like chappathi dough. Then keep it aside, covering with a wet cotton cloth for 15 mins.
Make a ping pong sized balls out of the dough. Roll out the dough into thin small circles, like small pooris and keep it aside.
For packing the momos, hold wrapper on the left hand palm, put one tablespoon of filling mixture and with the other hand you have to fold the two edges of the half circele so that there is no open edge in your half circle, and the filling is completely enclosed in the wrap. Now will look like a basic half-moon shape. Now continue folding and pinching from the starting point, moving along the edges until you reach the other tip of the half-moon. Repeat this process, until dough and lamb mixture finish.
Now arrange uncooked dumplings the steamer. Close the lid and allow steaming until the dumplings are cooked through, about 20- 30 minutes.
Meanwhile make dipping sauce for momos. For sweet chilly dip, in a belnder add 2 chopped tomatoes, 12 red chillies, 2 tsp ginger, 1 tsp garlic, salt, 1/2 tsp cumin seeds and 1 tbsp sugar. Blend all these ingredient together to a fine paste and the chilly dipping is ready.Serve it along with momos.
Enjoy!! Happy Cooking.