Momos
An authentic non-vegetarian recipe from Arunachal Pradesh, India
Cook Time
60 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
300g All-purpose flour (maida)
350g Minced chicken or pork
150g Cabbage (finely shredded)
100g Onion
5piece Garlic cloves
15g Fresh ginger
3piece Green chillies
15ml Soy sauce
10ml Sesame oil
3g Black pepper powder
7g Salt
150ml Water
15g Coriander leaves
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the dough: mix all-purpose flour with a pinch of salt. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.
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Prepare the filling: finely chop onion, garlic, ginger, green chillies, and coriander leaves. Shred the cabbage very finely.
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In a bowl, combine minced meat, shredded cabbage, chopped onion, garlic, ginger, green chillies, and coriander. Add soy sauce, sesame oil, black pepper, and salt. Mix thoroughly until well combined.
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Divide the rested dough into 20–24 equal portions. Roll each portion into a thin disc about 8–9 cm in diameter, keeping the edges thinner than the centre.
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Place a heaped teaspoon of filling in the centre of each disc.
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To shape: fold the disc in half and pleat the edges together, working from one end to the other, to create the classic crescent or half-moon shape. Pinch firmly to seal.
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Alternatively, gather the edges and twist to form a round dumpling shape.
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Set up a steamer with boiling water. Lightly oil the steamer basket to prevent sticking.
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Place momos in the steamer without touching each other. Steam for 12–15 minutes until the wrappers turn slightly translucent and the filling is cooked through.
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Serve hot with spicy tomato-chilli dipping sauce (momo chutney).
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Chef's Tips
The dough should be firm, not soft — a firm dough is easier to roll thin and holds its shape during steaming.
Roll the wrappers as thin as possible without tearing; thick wrappers result in doughy, heavy momos.
Do not overfill the momos — a heaped teaspoon is sufficient; overfilling makes them difficult to seal and they may burst during steaming.
Momos are best eaten immediately after steaming; they become tough and chewy if left to cool.
About This Dish
Momos is a traditional non-vegetarian dish from Arunachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough should be firm, not soft — a firm dough is easier to roll thin and holds its shape during steaming. - Roll the wrappers as thin as possible without tearing; thick wrappers result in doughy, heavy momos. - Do not overfill the momos — a heaped teaspoon is sufficient; overfilling makes them difficult to seal and they may burst during steaming. - Momos are best eaten immediately after steaming; they become tough and chewy if left to cool.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Hard