Every time I pass-by those ‘Momo’ stands in the marts it’s a temptation too hard to resist. The tasty and soft momos invite me to indulge in them, like a child waiting to relish her pink candy-floss! And so yesterday I decided to make these momos in my kitchen. They tasted awesome and we relished every crumb of it. For vegetarians instead of fish you can use grated vegetables like carrot, cabbage, capsicum or mashed potato. The fish momos can be served as a starter/appetizer with white tartar sauce or tomato ketchup. So go ahead and surprise your guests with home-made momos at Party-Time!
- 2 tbsp rice flour
- 1tbsp maida/all purpose flour
- ¼ kg sliced king fish steamed (with a little salt)
- 1 green chilli finely sliced
- 1 large onion finely sliced
- 2 potatoes boiled and mashed
- 1 tbsp ginger-garlic paste
- ½ tsp pepper ( freshly crushed )
- 2 stems of green coriander leaves finely chopped
- salt to taste
- 1 cup water
- Knead dough with rice, maida, salt and water. The dough should not be sticky, but right for rolling out.
- For the filling, de-vein and mash the fish, add all the other ingredients and mix well.
- Apply a little oil to the palms and make equal balls with the dough.
- Take each ball and flatten it in the middle of the palm into a cup shape the outer edge being thinner.
- Fill it with the fish filling.
- Fold the outer edge in layers and close it with a slight twirl.
- Steam the dumplings till cooked.
- Serve hot with tartar sauce or tomato ketchup.
Preparation time: 30-45 times