Momos were introduced from Han China, as Momo is a loanword from the Chinese mómo, a type of steamed bun. Momos have become a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora, sauch as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Shillong, Uttarakhand and West Bengal. Different kinds of meat / vegetable fillings are popular in different regions.
For the covering:
½ cup / 100 g (Indian standard measuring cup of 100 ml / 4 oz capacity) refined flour (maida / all-purpose flour)
1/2 tsp salt
60 – 70 ml water - for kneading
In a wide bowl, mix all the ingredients together and make a dough with water (like chapatti dough). Cover and keep aside for 30 minutes.
For the filling:
or any filling of your choice
1 tablespoon oil
1 onion, finely chopped
4 French beans, very finely chopped
2 carrots, very finely chopped
2 tablespoon very finely shredded cabbage
1 teaspoon soy sauce
Please watch various You Tube links for the preparation of momos.
Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for 5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Keep aside to cool for 10 minutes.
Roll the dough into very thin 4-5 inch rounds.
Take each round piece and place 1 tablespoon filling in the centre.
Bring the edges together and twist to seal it.
Arrange prepared memos in a greased bowl and steam in a steamer or pressure cooker (without weight) for about 15 minutes on a medium heat until done / softened and serve hot with chilly sauce / tomato ketchup or with soup.