10 Types of Momos

 

Top 10 Types Of Momos

1. Fried Momos

Ingredients

• 1 cup whole wheat flour
• 1/2 teaspoon oil
• Salt
• Water
• For filling
• 2 cups finely chopped or shredded veggies carrots, capsicum. cabbage, bell peppers etc
• Salt
• Pepper powder
• Oil for deep frying

Instructions

• Take wheat flour, salt and oil in a mixing bowl. Mix well. Add water to it and make a pliable dough. Set aside for 20 minutes.
• Heat 2 teaspoons oil in a kadai. Add all the chopped vegetables and saute in high flame for 5 minutes. Add salt and pepper. Mix well and saute for 2 more minutes. Remove from flame and cool completely.
• Now to make momos divide the dough into equal sized balls of ping pong size.
• Take a ball and roll it to a small circle.
• Keep 2 teaspoons of prepared filling in it.
• Pleat and shape to a momo. Repeat the same with remaining dough.
• Heat oil for deep frying. Once the oil is hot deep fry the momos in batches until golden brown. Serve veg momos hot with dipping sauce.

                                                                     Vegitable Fried momos

2. Tandoori Momos

Ingredients

for dough:

• 1½ cup maida / plain flour / all purpose flour
• ¼ tsp salt
• 1 tsp oil
• ½ cup water

for stuffing:

• 2 tsp oil
• 1 clove garlic (finely chopped)
• ½ onion (finely chopped)
• 1 carrot (grated)
• 2 cup cabbage (grated)
• ½ tsp pepper (crushed)
• ½ tsp salt
• 1 tbsp coriander (finely chopped)

for tandoori marination:

• ½ cup curd / yogurt thick
• 1 tsp ginger garlic paste
• ¼ tsp turmeric
• 1 tsp kashmiri red chilli powder / lal mirch powder
• ½ tsp garam masala
• 1 tsp kasuri methi
• 1 tsp lemon juice
• 1 tsp oil
• ¼ tsp salt

other ingredients:

• 2 tbsp oil
• 2 pieces red-hot charcoal
• ½ tsp ghee / clarified butter
• ½ tsp chaat masala
• ½ tsp coriander (finely chopped)

Instructions

• firstly, in a large cup take ½ cup curd.
• also add 1 tsp ginger garlic paste, ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp kasuri methi, 1 tsp lemon juice, 1 tsp oil and ¼ tsp salt.
• mix well making sure all the spices are combined well.
• coat the momos with prepared marination and rest for 1 hour.
• heat kadai with 2 tbsp oil and place the marinated momos.
• cook for 2 minutes on medium flame.
• flip over and cook all sides well.
• finally, serve tandoori momos sprinkled with chaat masala and coriander leaves.

3. Steamed Chicken Momos

Ingredients

• 200 gm Chicken
• ¼ Cup spring onion green part
• 2 Tbsp chopped fresh coriander
• 1 Tsp ginger garlic paste
• ½ Tsp crushed black pepper
• 1 Medium sized onion finely chopped
• 1 Tsp oil
• 2 Cup maida/ plain flour
• Salt to taste

Instructions

To make the dough:

• Take a bowl and add 2 cup plain flour (maidand add some salt to it.
• Add little water at a time to make a smooth and medium soft dough. Cover this with a damp cloth and keep aside for 10-15 min.

To make the stuffing:

• Take 200 gm boneless chicken thigh or breast and coarse mince it using a blender.
• Add 1/4 cup finely chopped spring onions green portion, 2 tbsp chopped coriander, 1/2 tsp crushed black pepper, 1 tsp ginger garlic paste, 1 tsp oil, 1 medium size onion finely chopped and some salt to taste. Mix everything well.

To make momos:

• Dust your work top with some plain flour and knead the dough for few seconds.
• Roll the dough and divide it into equal portions. Roll each portion to a thin sheet using a rolling pin. Edges of the roundel should be thinner compared to center.
• Take a sheet and place some stuffing on it. Pinch edge of the momo sheet and start gathering pleats. Move along the edge till you make all the pleats. You can make your choice of shapes too.
• Similarly make all the momos and place them on a butter paper lined sieve or steamer.
• Cook these on a high flame for 15-20 min.
• Serve them piping hot with momo chutney. Enjoy!

4. Chilly  Garlic Momos                                                              

Ingredients

• Momos - 10 (Recipe here)
• Oil - 2 tblsp + for deep frying
• Garlic - 2 tblsp chopped finely
• Onion - 1 chopped finely
• Green Chillies - 2 chopped finely
• Capsicum - 1 chopped finely
• Red Chilli Sauce - 2 tblsp
• Soy Sauce - 1 tsp
• Salt to taste
• Sugar - 1 tsp
• Cornflour - 1 tsp
• Water as needed

Instructions

• Take momos and deep fry lightly. Drain and set aside.
• Heat oil and saute garlic and onions for a min.
• Add in chillies and capsicum and saute for 2 mins.
• Add in sauces, salt, sugar and mix well.
• Add water and bring it to a boil.
• Add in cornflour slurry and mix well.
• Add in fried momos and mix well.
• Serve.

5. Soya momos

Ingredients

To Make Dough

• 2 cups All Purpose flour or maida
• 1/2 tsp salt
• 2 tsp oil
• warm water to knead dough

To Make the filling

• 1/2 cup Grated carrots
• 1 Cup Soy Granules soaked in water
• 1 cup Shredded Cabbage or cauliflower
• 1 tbsp finely Chopped Garlic
• 1 tbsp finely chopped ginger
• 1/2 cup chopped spring onions

To Make Chili Sauce

• 5 Whole red Chilies
• 3-4 Garlic cloves
• 2 tbsp Tomato Ketchup
• salt to taste

Instructions

To make the outer cover and filling

1. Mix the flour, salt, and oil in a bowl 

   Gradually add warm water to knead a soft dough. cover this dough and keep aside for 20 minutes.

   Heat oil in a non-stick pan and add ginger and garlic and saute for a minute.

    Then add carrot and cabbage. Turn around over high heat till all the moisture evaporates. Squeeze the soya granules, and put in the pan and stir it continuously.

   Add the spring onions and mix gently.

   Then mix in the Soya sauce, salt, vinegar and black pepper and mix well. Stir this mixture until the moisture dries up. Turn off the flame and let the mixture cool down.

To Make the momos or dumplings

1. Roll the dough thin and cut into circles using a cookie cutter or any sharp circular object like steel glass.

   The size of these circular dough discs should be 3 or 4 inches

   Take a disc, wet the edges using your finger and place 1 or 2 tsp filling in the center.

   Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.

2. Heat water in a steamer or a big pan and bring it to boil.

   Grease your steaming pan and arrange the momos in such a way that they do not stick to each other.

   Cover with lid and let them cook for about 10 minutes until the skin of momos looks shiny and don't feel sticky on toughing.

   Serve hot with  Tomato-chili sauce and enjoy.

To Make Sauce

1. Soak the red chilies in warm water for 15 minutes.

2. Mix together everything and grind in the grinder using little water. You hot chili sauce is ready.

6.Chilli Cheese Mushroom Momo

Ingredients               

For the Momo Filling
• 250 grams Button  mushrooms, chopped small
• 1/2 Onion, finely chopped
• 1 inch Ginger, chopped
• 2 Green Chillies, finely chopped
• 4 cloves Garlic, chopped
• 1 teaspoon Black pepper powder
• 50 grams Cheese, grated
• Salt, to taste
• 2 tablespoons Spring Onion (Bulb & Greens), finely chopped
For Momo Dough
• 1 cup All-Purpose Flour (Maida)
• Water, to knead

How to make Chilli Cheese Mushroom Momo Recipe

1. To begin making the Chilli Cheese Mushroom Momo Recipe, first let’s make the momo dough.

2. *For the momo dough

3. In a mixing bowl, take maida, add water slowly and knead to form a medium stiff dough. The dough should not be very sticky.

4. Keep the momo dough covered for 2 hours before making Chilli Cheese Mushroom stuffing.

For the Chilli Cheese Mushroom Stuffing

1. Heat a pan with oil over medium heat; add ginger, garlic, onion that are finely chopped and saute till they soften.

2. Add in mushrooms, green chillies, turn the heat to high saute till the mushrooms are cooked and the water is evaporated.

3. Once the mushroom is cooked, you can add in black pepper powder, spring onions and salt and give it a toss.

4. Turn off the heat and allow the mushroom mixture to cool down completely.

5. Once cooled, add grated cheese and mix well. Allow the Chilli Cheese Mushroom Momo mixture to cool down for few minutes. 

6. *To assemble the Chilli Cheese Mushroom Momo Recipe

7. Take a bamboo dimsum steamer, or the regular idli steamer and fill it with water and heat it over a medium heat.

8. Divide the dough into equal portions, to the size of a lemon.

9. Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.

10. In every flatten dough leaf, add 1 tablespoon of the Chilli Cheese Mushroom filling and fold the edges to semicircles and start pleating to give a nice characteristic pleats.

11. Do the same with all the rest of the dough and filling. Place the completed Chilli Cheese Mushroom Momos under a moist cloth to prevent drying.

12. Grease the steamer with oil before placing momo from prevent sticking.

13. If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it. Steam the Chilli Cheese Mushroom Momo for 10 - 15 minutes until you get a shine on the momo.

14. Serve the Chilli Cheese Mushroom Momo Recipe as a starter along with Chilli Baby Corn for a indo chinese party at home.
    

7. Chocolate Momos

Ingredients for Chocolate Momos 

• Dark chocolate melted 3/4 cup

• Refined flour dough 200 grams

• Mixed nuts crushed 1 cup

• Desiccated coconut 1/4 cup

• Green cardamom powder 1 teaspoon

• Refined flour (maida) for dusting

Method

Step 1

To make the stuffing, take mixed nuts in a bowl, add desiccared coconut, green cardamom powder and melted dark chocolate and mix well. .

Step 2

Dust some flour on the worktop. Divide the dough into equal portions and roll out into thin disks. Cut into small discs with a cookie cutter.

Step 3

Place some stuffing in the centre of each disc with some chocolate mixture, bring the edges together and shape into momos.

Step 4

Heat sufficient water in a steamer. Place some of the momos in it, cover and steam for 5-7 minutes. Steam the rest of the momos similarly.

Step 5

Arrange them on a serving platter and serve immediately.

8. Kothey Momos( Pan fired momos)

Ingredients

Dough

• 450 gms – 1 lb. all-purpose flour + some more to dust
• 1 + ¼ cup water or enough to make a soft and flexible, but not sticky dough
• 1 tbsp vegetable oil
• ½ tsp salt

Filling

• 500 gms – 1.1 lbs. minced pork but you can use chicken too
• ¾ cup onions finely chopped
• ¼ cup spring onions finely chopped
• 1 or 2 hot red chili peppers very thinly sliced (adjust to taste and add more if you like your food spicy)
• 1 ½ tbsp fresh ginger finely chopped
• ½ tbsp. vegetable oil
• 1 to 1 ½ cup fresh coriander finely chopped
• 2 tbsp water
• Salt to taste

Chutney/Dipping Sauce

• 3 small tomatoes
• 1 red dry chili pepper or adjust to taste (mine was really spicy)
• 1/3 cup fresh coriander
• 1 large clove of garlic
• 1 tbsp sesame seeds
• Salt to taste

Instructions

1.    Put all the ingredients (besides the water) in the bowl of an electric mixer fitted with the hook attachment. Start kneading and add the water little by little until you get a soft (but not sticky) dough.

2.    Shape it into a ball and wrap it in plastic wrap. Keep it aside for at least 30 minutes.

3.    Combine all the ingredients together and keep the filling in the fridge for at least 1 hour before assembling the momos. This will ensure that all the flavors come together.

 

4.    Make sure the filling is soft and moist (that is the reason why you add a little water to it), so it will stay moist when you bite into the dumplings!

5.    Divide the dough into small balls of the same size (about 2 to 2.5 cm – 3/4 inch to 1 inch).

6.    Roll each ball into an 8 cm – 3 to 3.5-inch circle.

7.    Cover the circles with a towel to prevent them from drying out.

8.    Wet the edge of a circle with water. Hold it on one palm, and put a tablespoon of filling in the center. Gently fold it in a semi-circle and make the pleats (see video below or click here and skip to minute 2:30).

 

9.    Toast half the chili you are using and the sesame seeds in a dry skillet until they are dark brown.

 

10. Cut a cross at the bottom of each tomato.

11. Boil some water in a pot put the tomatoes and the remaining chili in it.

12. Switch the fire off and cover it for 3 minutes.

 

13. Peel the tomatoes and put them in a blender together with the garlic, toasted chili, toasted sesame seeds and fresh coriander. Blend until smooth.

14. Season with salt to taste.

 

15. Put 3 tbsp. of vegetable oil in a nonstick pan.

16. Add the momos and put the fire on medium. Shallow fry them for a few minutes but do not turn them around.

17. When golden brown, add enough water into the pan to submerge all of the dumplings halfway. Cover the pan with a lid and put the fire on high.

18. When the water has evaporated, they are ready!

19. Serve the momos hot with the chutney.

9. Paneer Momos

Ingredients

for dough:

• 1½ cup maida / plain flour
• ½ tsp salt
• 1 tsp oil
• water for kneading

for stuffing:

• 3 tsp oil
• 3 clove garlic finely chopped
• 1 inch ginger finely chopped
• 1 chilli finely chopped
• 4 tbsp spring onion chopped
• 1 onion finely chopped
• 1 cup cabbage finely chopped
• 2 tbsp capsicum chopped
• 1 cup paneer / cottage cheese grated
• 1 tsp pepper crushed
• ½ tsp salt

Instructions

• firstly, knead the dough again slightly and pinch a small ball-sized dough.
• dust with maida and roll thin.
• place a tbsp of prepared paneer stuffing in the center.
• start pleating from one side.
• pleat until you reach ¾ of the circle.
• now seal the pleated part with other part and secure tight.
• heat a steamer and arrange the momos in the tray without touching each other.
• furthermore, steam momos for 12-15 minutes or till shiny sheen appears over it.
• finally, the paneer momos recipe is ready to enjoy with momos chutney.

10. Chicken Momos

Ingredients for Chicken Momos Recipe

• Chicken mince 1 cup

• Refined flour 2 cups

• Salt to taste

• Spring onions with greens chopped 2

• Ginger chopped 1-inch piece

• Green chilies chopped 2

• Garlic chopped 5-6 cloves

• Soy sauce 2 teaspoons

Method

Step 1

Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced chicken, spring onions, ginger, green chilies, garlic, soya sauce, and salt together and set aside.

Step 2

Divide dough into sixteen small portions. Shape them into balls and roll them out thinly. Put a teaspoon of the filling in the middle. Bring all edges together to the center, making small tight pleats.

Step 3

Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about twenty minutes.

Step 4

Serve hot with tomato-garlic sauce.

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