This recipe is a 3 part process (i) prepping the the dough for the wraps (ii) getting the filling for the momos ready (iii) preparing the chilli chutney
:: Recipe & Ingredients (Serves 2-3)
:: For the filling
400 gm Mutton / Pork Mince medium coarse
100 gm of Mutton / Pork Fat finely chopped
2-3 Spring Onions finely chopped
1/4 cup finely chopped Ginger
1/4 cup finely chopped Coriander
Salt to taste
:: For the wraps
2 1/2 cups of all purpose flour
2 tablespoons of Olive oil
1/2 cup of Water
Salt to taste
:: For the Chilli Chutney
5-6 dried Kashmiri Chilli Peppers
1 Ghost Pepper
1/2 an onion
1 clove of garlic
1/2 a Tomato
1 Teaspoon of Vinegar
1/2 Teaspoon of Soy Sauce
Salt to taste
:: Cooking Process
:: Prepping the the dough for the Wraps
Take a large bowl and add the maida flour to it. Sprinkle a dash of salt and mix the dry ingredients well. Drizzle a couple of teaspoons of Olive oil and mix it in with the dry mixture. Start adding small quantities of water and begin to mix the dough with your fingers to bring it together. Add a little water at a time while mixing with your free hand, until the flour mixture moistens and begins to stick together.
Once the flour comes all together into a uniform lump, move it to a counter top and start the kneading process. Knead the dough by hand, adding more water if the dough seems dry, crumbly or unwilling to stay together. Knead until the dough becomes firm, smooth, and flexible. It shouldn’t stick to your hands. You will know the dough is ready once it becomes smooth and consistent all throughout.
Oil up the bowl and place the dough forming into a ball and cover up with a wet cloth to prevent it from drying out. Let the dough rest for at-least 30 minutes.
:: The filling for the momos
In a bowl add the mince meat and the finely chopped meat fat and mix well. The ratio of meat to fat is usually 80:20 for mutton and pork and 70:30 for chicken. The fat makes the momos juicy and moist.
Once the meat mince is mixed well, add the finely chopped ginger, coriander and the spring onions. Add salt to taste and mix up all the ingredients to a smooth consistent paste. Add a little water or olive oil if you feel the mixture needs more moisture. And remember, massaging in your mince meat for while helps all the ingredients blend in well.
I have come across many people who tend to pre-cook their filling. Firstly, the steaming process of the momos ensures that the filling gets perfectly cooked and therefore, there is no need for it. Secondly, the pre cooking process makes the filling crumbly and dry and all the juiciness is lost. That said, lets get to the chutney…
:: The Chilli Chutney
In a sauce pan, add a couple of cups of water and bring it to a boil. Turn off the stove and add the dried Kashmiri Chilli Peppers and the Ghost Pepper to the hot water and let them soak and soften for 10-15 minutes.
The Kashmiri chilli peppers cause the sauce to go deep ‘n saturated red color. These Chilli Peppers form the main pulp of the chutney while adding their light, sweet peppery flavor to the base.
For the heat, I use 1 Ghost Pepper (a.k.a King Chilli, Bhut Jhalokia or Raja Mircha). The ghost pepper is the King! It adds heat, spice punch, chilli power and a smokiness to the chutney. In case you do no have access to the King Chilli, then replace it with any other chillies which can compensate for some real heat.
Once the chillies are soaked, soft and have cooled off, add them to a grinder. Add half an onion, half a tomato and a clove of garlic with a little sprinkle of fresh coriander. Add a splash of soy sauce, vinegar and a pinch of salt. Grind the ingredients well to form a consistent chutney paste.
This Chilli Chutney or Sauce can be used in multiple recipes and marinades! Goes really well with meat and makes the momos really addictive. Can be stored in a refrigerator for 3-4 days. It is one of the most natural and yummiest ways to color up food!
:: Wrap em up like a Pro
Wrapping the momos is a slightly tricky process which requires practice, skill and a little finesse with your fingers. Although, there are many ways of wrapping the momos, I have practiced wrapping them like wontons.
From the resting dough, make small sized dough balls (about a couple of inches in diameter) and roll them out flat circular miniature puri’s or thin circular discs.
The thinner the skin the better the momos come out tasting. However, the more delicate they become to handle while wrapping and steaming. I roll them to a thickness where the wrap skin is translucent and if held against a light source, one can see the glow of light.
It is very hard to explain in writing and hence I have included a small video clip below to showcase the wrapping. Please watch and follow and practice till you perfect it!
Note – Do remember to oil the base of the steamer container as momos tend to stick once they are done, which causes their skin to tear up while serving. You don’t wanna loose those juices from within.
:: Ready to Steam
Ok once you are done wrapping all your momos, fill up the base of the steamer with water and light up the flame. Let the water come to a boil and the steam to form.
Steam the momos for 10-12 minutes. Momos are done well in that amount of time and steaming them longer might make the skin rubbery and hard. Depending on different type of steamers, the steam time can also be as low as 5-7 minutes; this comes with a few tries. I take out mine at around the 7-8 minute mark, as I prefer mine to be medium done.
Once ready, carefully serve them hot and steaming on a plate with the chilli chutney and eat them while they are warm.
During cold weather the momos cool down fast and the juices inside dry up. Consider having a light stock soup alongside as it goes really well with them. I drop my momos in the soup, keeping the juices inside warm and flowing. Add some chilli chutney, vinegar and soy to that soup and it will not remain a boring stock soup!
If you try this recipe out, please share your experience and/or feedback.
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