How to make MoMo at your home

Assuming you have been to Nepal or conversed with somebody who is Nepali, you will more likely than not know about momo or mo:mo. It is one of the most well-known dishes in the nation and can be found in practically any café from top-of-the-line feasting to road slows down. Throughout the years' mo:mo has turned into an image of Nepal similarly as much as Mount Everest.

There are many purposes behind the prominence of the dish. Initially, one plate of momo (around 10 pieces) is enough for a light lunch. Moreover, momo is ready with an extraordinary mix of flavors exceptional to Nepal and has been around for such countless years it is an effectively unmistakable taste. This well-known nibble is scrumptious, and there are numerous assortments for you to attempt all through the country.

History of Mo:Mo

How Mo:Mo began and how the dish wound up in Nepal is somewhat of a mystery. Be that as it may, many individuals accept it was a Tibetan interpretation of the Chinese dumpling. Since the beginning of time, the Kathmandu Valley has been a significant piece of shipping lanes in Asia, including Lhasa. Tibetans made momo with yak or sheep meat and wheat flour in those times, nonetheless, on the grounds that wheat was difficult to come by momo was held for unique events. While voyaging shippers probably scholarly momo-production methods and afterward altered preparing because of what was accessible and liked in Nepal. Moreover, buffalo meat was more well known in the Kathmandu valley and was ordinarily utilized in momo.

There are different stories including a conviction that momo was created in Kathmandu and was then acquainted with Tibet, China and Japan by a Nepali princess who wedded a Tibetan lord. On the other hand, some accept that momo was brought by Tibetan transients who moved into Nepal. At last, nobody knows precisely how momo showed up in Nepal, in any case, obviously it was adjusted over the course of the years to oblige accessible fixings and taste inclinations among Nepali individuals.

How to make Mo:Mo

There are numerous assortments of momos you will find at the slows down. The verities meaning, it has different sorts of stuffing like meat (chicken, sheep), vegetables, paneer, tofu, and so forth. Below is the recipe for Veg momos step by step

To make the stuffing, heat the oil in a pan on medium heat-high heat. Once hot add ginger and garlic.
Saute for 30 seconds. Make sure not to burn them.
Now add chopped veggies (onion, cabbage, carrot, capsicum).
Mix and continue cooking with stirring constantly for 3-4 minutes.
Veggies will start to soften.
Now add salt and pepper.
Again mix and cook for 2 minutes. Be careful not to overcook the vegetables, we do not want them mushy.
Now add spring onion greens and mix.
Also add soy sauce
Stir well to combine and turn off the stove. Let the mixture cool down.
Meantime knead the dough for outer covering. Mix all purpose flour and salt in a bowl
Add little water at a time and knead into smooth yet firm dough. Cover it and let it rest for 10-15 minutes.
Now divide the dough into 20 equal portions and make smooth balls. Take one ball and roll into 4 inch diameter circle. Keep the edges thinner compared to center.
Put about a tablespoon of stuffing in the center.
To shape the momos, Now lift the one side of edge and start pleating and joining them together as shown in the photo.
Then join all of them in the center and seal it. There you have a Potli shaped momo ready.
For another shape (half moon pleated shape aka potstickers), Roll one ball to 4 inch diameter circle, put stuffing in the center. For the this shape, we will keep half edge of the circle as such and rest half circle is pleated and joined to first half.
As you can see, keep pleating as near as possible and keep joining on other side of the circle.
Similarly shape all of them. If you do not want to spend time in shaping, you can just make half moon shape like gujiya and then combine both edges together. It looks something similar to wontons (aka flower bud or nurse cap shape).
Now to steam cook them, add glassful of water in a steamer pan and bring it to a simmer on medium heat. Grease the steamer tray with oil and arrange the shaped momos on it.
Steam them for 6-8 minutes. How to check: once cooked, it becomes transparent, shiny and by touch it won’t feel sticky. DO NOT OVERCOOK them otherwise it becomes chewy.
Serve them hot or warm.

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