mearl223 On October - 3 - 2009

Sikkimese Steamed Non-Veg Momos

A light stater of steamed dumplings with a flavorful filling within, served with tomato chutney/sweet-n-spicy tomato chili sauce.




PrepTime 15mins – CookTime 15mins – Serves 5




2 cups flour
1/2 tsp baking soda
Salt to taste

1/2 kg chicken/beef/pork/prawn/fish/mutton mince
1 large onion chopped very fine
8-10 cloves of garlic chopped very fine
3 tbsps soy sauce
1 tbsp chilli sauce
1 tsp freshly ground pepper
Salt to taste
3 tbsps vegetable/canola/sunflower cooking oil

Cooking Instructions:

1. Mix the flour and salt to taste and add a little water at a time to make a stiff yet sticky dough (not TOO wet), like a pizza dough. Keep aside covered with a moist napkin. Do NOT let it dry.

2. eat oil in a pan and fry the onions to pink (not brown). Add the garlic & fry well. Then, add the meat & stir fry till its browned evenly. Add the soy and chilli sauces, freshly ground pepper and salt to taste and cook till the meat is done.

3. Make small balls of the dough & roll out each to 4″ diameter rounds. Dab a lil’ water on the edges & place a tablespoon of the mix in the center of each circle. Fold the edges over the meat & pinch and twist to seal or fold the Momo in half (into a semi-circular/ moon shape) and pinch the edges shut. Place these arrangements onto a moist cloth/ parchment paper or well greased surface.

4. Before placing them in the steamer ensure the steamer layers/ trays are well greased. Place the Momos into the steaming dish and cook for 10-15 minutes.

5. Serve with tomato chutney or a sweet-n-spicy tomato-chili sauce.

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