Nothing beats momos in the cold winter days, we say. The first cousins of dimsum and of course my staple from the years 1990 to 2001, momos hold a very special place in my heart and so does this authentic momo recipe. To me, it is more than just chow.
Having born and brought up in the hills of northeast or if you know Darjeeling, we were surrounded by Tibetan families. And amongst all the good things that I learnt from the Tibetans, this Meat momo recipe is one of them. Believe me when I say that this momo recipe actually comes from the Tibetan kitchen.
Again, before talking about momos, it is important to know that some prefer momos juicy while some like it stuffed and dry. Originally momos should have a very juicy filling and its important that it is made so as a dry momo feels more like a savory modak. It is not modak. Please do not compare.
Here’s the dope:
Tibetan Meat Momos
- 2 cups refined flour
- 1/2 tsp salt
- 1 cup boiled chicken keema
- 1 tbsp oil
- 1/2 cup onion-finely chopped
- 1 tsp garlic-chopped
- 1/2 tsp salt or to taste
- 1/4 tsp vinegar
- 1/4 tsp black pepper
- Mix flour, salt and water and knead it to a soft, workable dough. In a wok, heat oil and fry onions and garlic. Saute for a while and add chicken. Mix in salt, vinegar and black pepper. Fry for about 1-2 minutes and turn the heat off.
- Roll the dough very thin and cut out 4” rounds, place filling and seal it to a half moon shape or in a round pinched bag shape.
- Steam in a steamer and serve hot with red chili sauce which is popularly known as Dollo Khosani ko Chatni.