Momo Recipe

Preparation Time	Under 30 min
Difficulty	Moderately easy
Occasion	General
Recipe Type	Dinner
Cuisine	North East India

Momos are made with a simple flour-and-water dough white flour is generally preferred and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product. Sometimes MSG (monosodium glutamate) is also used to enhance the taste. The filling may be one of the several mixtures:

Ingredients

Ingredient	Quantity	Calories	Fat	Cholestrol
Wheat Flour	4 cup	1800	999.6
Chicken	750 gram	1237.5	26.25	6.38
Onion	2 nos	56	0.14
Ginger	1 nos	76.59
Salt	1 teaspoon	0
		3170.09	1025.99	6.38

Preparation Method

1 Mix well wheat all all purpose flour with 2 cups of Water and knead into a stiff paste, roll out on a all all purpose floured board Till it is very thin. The rolled dough should be about 2 feet square.
2 Cut in circle with the rim of tea cup.
3 Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
4 Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
5 Filled up dumplings are placed on Oiled racks, slightly separated in the moktu.
6 Bottom of the moktu is filled with Water and steam the dumplings for 20-25 min.
7 Momo is ready to serve hot.
8 Momo is eaten with meat/vegetable soup, and Tomato achar.