Want More Deliciousness!
Then Subscribe to our FREE WEEKLY Newsletter for Recipes, Tricks & Much More...
How To Make Momos At Home: step by step recipe on How to make momos/dumpling at home from scratch including the cover and filling. These momos/dumplings can be frozen for upto a month. Easiest techniques for How To Make Momos At Home
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 Central/Eastern Europe.
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.
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 😉
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.
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 halfway with water.
Then just bring the water to a boil and then add the bamboo steamer on top.
*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 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 this How To Make Momos At Home this weekend and surprise your loved ones with something different.
Also, I used Bamboo Streamer from IMUSA.
Tried Our Recipe – AWESOME!!!
Now Quickly SNAP A PICTURE & TAG :
#easycookingwithmolly + @easycookingwithmolly on Instagram –>