Hello Foodies 
Just few weeks before the lock down I visited MomoMia a small new outlet for Bhutanese cuisine, I decided to recreate it with adding little more flavor to it. Being a foodie I love to explore about different cuisines and this place was a great choice.
I came across a post by @KatieMcBroom , where Googlers and local guides are Recreating the food from their Favorite restaurant
so I decided to recreate paneer chilli steamed momo’s (momos are also known as dumplings)
This process has 3 steps.
- Preparing outer cover
- Preparing filling
- Making momo’s
Step 1.Preparing the outer cover
Ingredients required:
- 1 cup of all purpose flour
- 1 table spoon oil
- 1 tsp salt
- Water to knead.
Method:
In a plate or bowl take 1 cup of flour,
Add salt and mix it, pour water little by little to form dough.
Add oil and knead the dough well keep it aside to rest.
Step 2. Prepare filling
Ingredients
- 1 cup of finely diced carrot, capsicum (green bell pepper), onion and cabbage.
- 1/4th cup cottage cheese (Paneer)
- 1 table spoon of crushed ginger, garlic and green chilly paste
- 1 tsp soyabean sauce
- 1 tsp red chilli sauce
- 2 tsp tomato ketchup
- ½ tbs oil
- Salt and pepper power for seasoning.
Method:
Add oil in the non stick pan
Add ginger, garlic and chilli paste as it gets aromatic add onions and sautee it for a while
Add the remaining vegetables, salt, black pepper powder and mix well.
Once the vegetables are semi cooked add soyabean sauce, chilli sauce, tomato ketchup and crumbled cottage cheese mix well and turn off the flame.
Step. 3 preparing momo’s
- Take small part of dough and make small balls roll them in thin round shape (if dough seems dry just add little oil before rolling)
- Add 1 spoon of filling in center and take connect the edges to form the shape (you can experiment with any kind of shape but if you beginner better go with simple shapes)
Now we have two options either to steam or deep fry the momo’s
to deep fry you just need to put the prepared momo’s and fry until they get golden brown.
For steamed momos you need a steamer or you can take a deep bottom frying pan
Add water and let it boil, add a flat strainer which fits to the size of pan
Grease the strainer and place the momo’s cover it with a lid and steam for 15-20 mins (open the lid and check in 10 mins)
Once they are cooked the outer part will get little transparent.
Plate them and serve with schezwan sauce.
by not inviting. By the way nice to see the recipe shared by you. Thank you
