Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings

  Momo is a  a type of dumpling native to Tibet and Nepal. It can be served steamed ( The healthier option ) or fried after steaming. Both are quite tasty. It is traditionally served with a tomato and garlic based sauce. This Mushroom Momo recipe is very simple and makes for a great snack with tea.

Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings (Steamed or Fried)

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Ingredients:

• ¾ cup flour
• ¹⁄8 tsp salt
• ¹⁄3 tsp baking soda
• 150 gms mushroom – use wild, swiss brown or button mushrooms
• 2 medium onions, diced finely
• ½ tsp garlic, minced
• ½ tsp ginger, minced
• ½ tsp green chili sauce
• ½ tsp light soya sauce
• ½ chicken or vegetable bouillon (stock) cube
• ¹⁄8 tsp garam masala
• ¹⁄8 tsp coriander powder
• salt if needed
• 3 Tbsp sunflower oil plus more if deep frying

Method:

The filling:

• Scrub the mushrooms, thoroughly with a small brush. Remove the stem. Rinse well and then squeeze out the water
• Dice the mushroom finely.
• Heat oil in a heavy based wok or pan.
• Add the ginger and garlic and allow to soften.
• Add finely diced onion and saute. Add salt to help release the moisture. Sauté till light golden.
• Add the mushroom and continue cooking for a minute or two till the mushroom is tender.
• Add the garam masala and coriander powders. Mix well.
• Add the  bouillon cube , green chili and soy sauces.
•  Stir well and cook thoroughly. Taste and add salt only if needed.
• Allow to cool slightly.

The dumpling wrapper:

• While the onions are cooking, add flour and salt to a bowl along with baking powder.
• Mix in just enough water to knead to a smooth dough that is not sticky. Set aside for 10 minutes while you finish cooking the filling.
• Pinch into tiny pieces and roll into smooth balls the size of a cherry.
• Sprinkle surface with flour and roll into circular shapes, as thinly as possible.

Make the Momos:

• Add a Rounded Tbsp of filling in the centre of the rolled out circle.
• Fold over and pleat the edges with fingers while pressing to seal.
• You can also pinch towards the top to make a garlic like shape.
• Place a piece of parchment paper in which a number of holes have been cut out on the steaming rack. (This ensures the momos do not stick to the rack) .
• Steam over boiling water, covered for 20 minutes.
• Serve steamed or remove the steamed momos when slightly cool and continue to fry in hot oil to a light golden color. Drain.
• Serve with Tomato Garlic Sauce (Optional) .

For the Tomato Garlic Sauce:

• Heat 1 tsp of sesame oil. Add 1 tsp garlic and 1 dried red chilli. Fry till golden. Add 1 chopped tomato and cook on low heat till the tomatoes are soft and pulpy. Blend to a sauce in a small grinder.

Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings

•  Read more about Momo and its origin 
• To make the prepare for fried Momos ahead of time, you can steam them and keep them chilled. Bring to room temperate and fry when needed.

Key Ingredients: Mushroom, Onion, Plain Flour. Garlic, Ginger, Oil, Soy Sauce, Green Chilli Sauce, Veg or Chicken Bouillon cube.

Let us know if you tried it – Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings

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