Momos have become an inseparable part of the Indian street food platter. Take a walk down to the most popular street hawkers selling Chinese food, you’ll definitely find a lavish variety of momos. But wouldn’t it be better if you could just prepare these steamed savouries at home? If you’re wondering how to make momos at home, check out these 25 tips that will help you prepare soft and delicious momos.
1) To steam the momos in a pressure cooker – heat about 2 cups water in the pressure cooker. Place the momos in a pan inside the cooker. The water should not come in contact with the momos.
2) To steam in a closed pan (with a deep bottom) – heat water in the pan and grease the mould.
3) To create a soft dough for your momos, start by pouring your flour into a large bowl and then adding salt and oil.
4) Let the dough sit for 30 minutes. Once your dough is ready, place it in a clean bowl or container and cover with a damp cloth or lid. This is an important step that will keep your dough moist and allow the flour to absorb the water
5) Adding egg while making the dough makes it even softer.
6) Refrigerate the filling for at least an hour. It will help in distributing the flavours evenly.
7) Use double or even huge triple-decker steamers, to make many momos at one time.
8) Oil the steamer surface lightly before putting the momos in, so they won’t stick to the metal, then place as many as you can without touching each other.
9) Make sure that the filling is not very dry nor too moist.
10) Before steaming you can leave the momos in the lightly-greased steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.
11) When both your dough and filling are ready, it is time for the tricky part of making the shapes. For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly. It should not be too thin nor too thick.
12) If you are frying momos, don’t let the oil smoke.
13) Don’t fill too much of stuffing into the momo or the oil and sauce from the momo would ooze out while steaming.
14) Make sure that the water in the streamer/cooker has been heated before you place the momos for cooking.
15) Don’t overcook your momos. The overcooked momos will become very thick and dry.
16) Momos can be quite juicy depending on the type of filling. So be careful when you add any extra sauces to the filling.
17) Make sure the filling you use has been ground well (meat/ vegetables). This adds to the flavour of the momos.
18) You can line the steamer with cabbage leaves or husk of corn and then place the dumplings in it and steam. This prevents momos from sticking to the pan.
19) For vegetable momos, you can add soy, garlic sauces and tofu to the stuffing; this gives your momos the restaurant-like taste.
20) Make sure you have a non-stick surface and a damp cloth or lid handy to keep the assembled momo from drying out while you are assembling more.
21) When measuring out your flour and water, it’s not necessary to be exact about your measurements. The amount of water you use with your flour will depend on the flour you use.
22) Using a glass cup to create your flattened circles of dough is best if you want to make sure all of your circles are the same size and shape.
23) If this is your first time making momos, shape your momos into a half-moon. It’s easier than shaping a round momo and takes less time.
24) You can use wheat flour instead of all-purpose flour to make it healthier.
25) Add a pinch of Szechuan pepper to the meat momos in order to add more taste.
Do you know any other tips and tricks to make your momos taste just like they serve in the restaurant? Do share with us in the comments!