Momo Mania (Steamed Dumplings)

Everyone living in our great city, Delhi, will agree to the fact that there are endless number of momo vendors on the streets of the Capital. This has been a trend since the last couple of years or so. Now momo or a steamed dumpling is supposed to be a Tibetan snack which was made popular in Delhi at least a decade back and really caught the Capital's fancy. We won't say they are very healthy given the use of white flour / maida but the steamed version a good evening snack without having too many calories. On cold Delhi winters, they surely are a delight, if had from the right vendors.

We've been meaning to make these at home since long and finally did it on a relaxed winter evening. The recipe is pretty basic but we tried to make them really thin - restaurant style and not the thick-layered street variety. A thin layer allows the taste of the filling to reach your mouth even if they don't look as neat. Also try our fiery sesame hot sauce which is very different from the red chilli garlic sauce served here by the local vendors.

Ingredients

For dough (makes around 12 dumplings)

½ cup all-purpose flour

Water (to knead the dough)

Pinch of salt

For filling

150 gms minced chicken
<Replace chicken with shredded cabbage and tofu for the vegetarian version>

1 medium onion chopped

2 cloves of garlic, finely chopped

1 inch piece of ginger, finely chopped

White pepper

Salt

For our fiery sesame hot sauce

1 tbsp light soy sauce (you'd need to use a good quality soy sauce like Kikkoman)
1 tsp rice wine vinegar
1/2 tsp white vinegar
1/2 tsp chilli garlic paste
1/2 tsp sweet chilli sauce (optional)
1 tsp sugar (you may need more if you are using dark soy)
1/2 tsp toasted sesame seeds (toast on a pan for 2-3 minutes)
A little chopped spring onion for garnishing

To assemble

1 egg – whipped

Method

Dough - This is as simple as it gets

1. Make a well in the centre of flour and add water. Slowly add more water as you knead.

2. Knead well till the dough is firm but workable

3. Let it rest for about 1 hour

Filling - This again is pretty basic. No wonder momos are sprawling across the city

1. Add oil in a pan and sauté onion garlic and ginger together

2. Once the onion is golden brown, add chicken mince and cook for only 2-3 more minutes. We do not need to completely cook it since we will also be steaming it inside the dumplings

3. Add salt and pepper

Assembling Momos  - Half moon shape

1. Divide the dough into small balls and roll them into thin sheets (The trick really is to understand how thin can one go with the sheets still being workable. Try it a couple of times to see what suits you best, but remember - thinner is better). Cut them into circles by using any round sharp object / bowl

2. Put filling on half of it and apply egg wash on the edges

3. Stick the edges together and use a fork to seal them nicely. This is kind of how we prepared raviolis a while back and found the method useful

4. Grease the steamer and place the dumplings in the steamer with boiling water. One can use any steamer or even an idli maker if you have one at home.

5. Let them cook for 10 – 12 mins in the steamer (covered) on slow gas

Sauce - Mix all the ingredients together

Serve the steaming hot dumplings with the sesame sauce