How To Make Momos At Home: easy and simple method to make your favorite momos/dumpling at home from scratch including the cover and filling. These momos/dumplings can be frozen for upto a month. There’s no other word happier that ‘Weekend’ after a long tiring weekend and I’m so happy to share my ‘How To Make Momos At Home’ recipe with you’ll today. It’s one of those posts that’s been long pending and even today as I’m sharing it with you, I’m kinda sulking as the pictures that I took from my DSLR somehow came out all blur 🙁 So, we are going to have to do with iPhone pictures for now. But nevertheless, here I am sharing our MOST Fav snack recipe with you’ll. ‘Momo’s are basically stuffed dumplings and is the most popular snack from Nepal. It’s also very similar to the Japanese ‘Gyoza’ (pan fried dumplings) or ‘Pierogi’ which is from the Central/Eastern Europe…call it by any name, it’s simply delicious!Now, there are tons of methods to make them but I find this the easiest. As I mentioned above, the ‘How To Make Momos At Home’ is basically making them from scratch. The BASIC Ingredients that you NEED to Make a Momo are (Pic above):
Momo Cover – hence we need a dough.
Filling – there are tons of varieties but I’m talking about our favorite one, which is chicken.
Steamer – you can use a traditional bamboo steamer or any other kind of steamer you have.
Once, you have these basic ingredients, you can make the momos easily at home and shape them as per choice. For me, the easiest shape is the ‘Half Moon’ and then you crimp the edges with fingers to seal it. But this time, I went all out and tried all the shapes to my heart’s content 😉
TIP for Momo Cover:
The only thing you need to remember while making the momo cover is that the edges need to be ‘thin’ and the center needs to be ‘thick’. You need thin edges as they need to be crimped and sealed and you need a thick center cause it’s going to hold the stuffing. The MOST IMPORTANT thing is the center, it needs to be thick or your stuffing might tear the cover while steaming.Once, these momos were ready, I divided them into two batches, one would be frozen and the other would be steamed.
Momo Freezing Instructions:
I usually freeze them in medium freezer bags (about 8-9 pieces/bag) and date them.
It’s easier to pack them in small batches and thaw according to need. Just add the frozen momos to boiling water for 5 minutes and they are ready to use.
I usually freeze them for 30 days (especially if they have meat as filling).
Once the momos are all ready to be steamed, I just use a big (deep) pan and fill it half way with water. Then just bring the water to a boil and then add the bamboo steamer on top.
Steaming Momo’s the Right Way:
*You need either a cabbage leaf or parchment paper to steam the momos in a steamer.
If you place them directly on the steamer, they’ll stick to the bottom and you’ll end up tearing the cover from the bottom while picking them up.
Once the steamer is ready, add the leaf/paper and place the momos on it with some gap in between (never stuff them next to each other as they need some space to fluff while steaming).
Once the momos are steamed, you need to serve them asap as they tend to stick to the filling and become hard when cold. So to enjoy the fresh taste, you need to serve them asap once done. I usually serve them with a light soy sauce/chili sauce or sometimes with chili oil.
That’s it, these were the steps needed on ‘How To Make Momos At Home’ or /dumplings/pierogi/gyozo. So, go ahead and try the recipe this weekend and surprise your loved ones with something different. Also, I used the Bamboo Streamer from IMUSA.