Thursday, 28 March 2013

Kothe momos

    Many would now have familiarized the word 'momo', steamed dumpling from tibetian cuisine.  Momo is usually served as an starter with an spicy, tangy dipping sauce.  There are many varieties of momo, of that we are going to see Kothe momos, these are steamed half-moon shaped dumplings which are pan-fried and served.  Kothe momos usually have an juicy chicken filling, here I replaced chicken mince with soya chunks mince and product was GREATTTT.....

Ingredients required

For dough

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • Enough water, to knead the dough
  • 1 tsp oil

For sauce
  • 1 tsp butter
  • 1 tsp dried mixed herbs
  • 1/4 cup tomato sauce
  • 4 garlic pods
  • 1 dry red chilli, broken
  • 1/2 tsp soy sauce
  • 1 tsp vinegar
  • Salt, to adjust
For filling
  • 1/2 cup soya chunks (which are cooked in boiling water, squeezed and blended to make fine mince)
  • 4 tsp finely chopped shallots
  • 1 tsp grated ginger
  • 4 pods garlic, finely chopped
  • 2 tsp finely chopped parsley
  • 4 tsp tomato puree


Atfirst, prepare the dough.  Mix in salt with flour well and pour in enough water to form a dough... Lastly add oil to glaze it, knead again.  Now, close with wet moist cloth and set it aside for two hours

Secondly, you can prepare the filling, just mix everything under filling column ie soya mince, onion, parsley, tomato puree, ginger, garlic and favourable amount of salt.. Keep aside, our filling is also ready.

Thirdly, prepare the sauce.  Melt butter and add herbs.  Lateron, add tomato sauce.  Add in finely chopped garlic and crushed red chilli pieces.  Let this mixture cook on a simmer flame for about two to three minutes. Finally add in vinegar, soy sauce.  Adjust amount of salt and keep off from stove

Take the dough and divide it into four equal balls, take each ball and roll out as thin as possible

Lateron, using cookie cutter or any lid , make a circle cut.

Spoon 1 tsp  of filling into circle and fold it on one side, to get half moon shape.

You can very well seal dough from preventing the filling to fall out.  You can also make some handy impresssions, to make it look as extra-special

Now, steam these dumplings for ten minutes

They are done, usually tested by inserting knife onto the surface of momo.   If the knife comes out clean, then momo is cooked.

Before serving, pan fry them or toss them in pan till they are slightly browned...

Serve hot with dip


Here are the nutritional facts for this preparation

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