on Aug 15, 2021, Updated Oct 05, 2021 The day I made these momos at home, I was amazed at how easy these were to put together. Not only that, but they’re also super versatile! You can stuff them with just about anything – vegetables, paneer, cheese and mushrooms, chicken or pork. I’m sharing the recipe for both vegetarian momos and chicken momos. This recipe makes steamed momos, but you can also deep fry them. Fried momos are seriously the best! This recipe is inspired by the Nepalese momos which are available at literally every corner in India. But these are also called dimsums in other Asian countries and make for a hearty and filling snack. But tbh, sometimes these even double up as dinner with some sweet corn soup or thukpa, and no one complains!
Ingredients for Momos
Ingredients You’ll Need To Make Momos
Here’s everything that you’ll need: For the dough: The dough is made with all purpose flour, salt and lukewarm water. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat Vegetarian Filling: The vegetarian filling for momos is cooked or stir fried before using it. You can use a variety of veggies like onions, cabbage, carrots, capsicum or bell peppers, mushrooms, corn, paneer etc. Chicken Filling for Momos: The chicken filling isn’t precooked. All the ingredients – chicken mince, spring onions, onions, celery, ginger, garlic, oyster sauce, pepper, corn flour and salt and mixed together and stuffed in the wrapper. When the momos get steamed, the filling gets cooked – approx 6-7 minutes.
Making the Dough
The dough is a simple mix of all purpose flour, salt and lukewarm water. Kneading with water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 20 minutes before cutting it into small pieces – each piece should be approx 7 grams.
Filling – Veg and Chicken
The chicken filling is made simply by mixing all the ingredients together and is raw. It cooks along with the momos as they steam For the vegetarian filling, we stir fry all the ingredients together. When steamed, veggies release a lot of water. So if they’re not precooked, you’ll end up with soggy, unappetizing momos.
Pleating and Steaming
I’ve shown you two different ways to wrap momos. Both these methods are really simple. You can even purchase square or round momo wrappers (easily available in the freezer section of any supermarket) if don’t want to make your wrapper at home. We steam the momos for about 6 minutes, which is enough time to cook both the wrapper and the raw chicken filling.
How to Freeze Momos
Don’t get overwhelmed by the number of steps in this recipe! Everything is really straightforward and comes together pretty quickly. I also usually make a large batch and freeze the rest for later to save so much prep time. Frozen momos can easily last for up to a month without going bad. Here’s what you need to do I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!! I love serving these with an assortment of dips to keep each bite interesting. Some of my favourite dips to serve these with include my homemade schezwan sauce and thai sweet chilli sauce. I recently drizzled a bit of chilli oil over my momos, and I don’t think I am ever have it any other way!
Watch the Video
