Momo is an amalgamation of a lot of regional Chinese steamed filled dumplings. Momo is originally from Nepal, South and East Asian countries, namely: China, India, Taiwan, Thailand, Philippines, Bangladesh and Tibet. It is now widely popular around a wider section of the Indian subcontinent. The origin of this food goes way back during the Shang dynasty in which the emperors would order these dumplings are brought to their kitchens for them to enjoy in luxury after a long day of farming. From that time forward, the steaming dumplings have been enjoyed all over Asia by people from various cultures and nations.
The variety of fillings used in momo is indeed limitless. However, the most popular ones are the ones that can be found on the momo itself such as: shaatmeh, a qua, chutney, gele or Roti. The most common filling used in momo is the shaatmeh which is made by using chick peas in its dough. Other fillings include the chutney which is typically made with condensed milk and spicy chilies; the bao qua which is made with thin strips of fat fried chicken or duck; and the gele which is made with sweetened rice flour, egg, sugar, and spices.
One of the best parts about momo are its steamer tools. There are actually two types of steamer tools in the market today. One of these is the bamboo steamer which makes use of a set of long bamboo handles. This allows the steamer to create steam that is just enough to give the filling its particular shape. Aside from its excellent function, this steamer has a sleek and stylish design which makes it a great addition to any kitchen.
The second type is the wire steamer which makes use of metal rods in its dough and give it a heavier feel. Its unique characteristic is that it can retain the heat for at least 15 minutes, which means that you don’t have to wait so long before your momo’s delicious and flaky snack is ready. For your shaatmeh and bao qua, you can actually buy these doughs in pre-determined sizes from specialty shops near you. When it comes to chutneys, the classic types are those made with vinegar, garlic, ginger, sesame oil, tomatoes, corn, and many others. The good thing about these pre-packaged chutneys is that you can actually make your own version of them. Just choose the ingredients and bake away!
Garlic paste and ginger are both effective ingredients when it comes to preparing momos. As mentioned earlier, this can be either done with just garlic paste or with ginger as well. To prepare garlic paste, you need just half a cup of soy milk, four cups of water, one tablespoon of grated ginger, five pieces of white bread, two tablespoons of olive oil, a quarter teaspoon of ground coriander, and a quarter teaspoon of rock salt. Bring the soy milk to a boil, add the ginger and let it steep for about fifteen minutes. At the end, add the bread and oil to help preserve the flavor, pop the coriander and salt into the mixture and let it cool off.
Once you have done preparing the filling, you’re ready to actually start cooking. Mix the prepared dough with the Coriander and rock salt and let it sit for about an hour before starting to bake it. Once the bottom is baked, switch to the non-stick frying pan and add two tablespoons of oil. If you want to add more sesame or ginger flavors to the momo, you can place additional pieces of vegetables in the mix but make sure that they don’t stick to the bottom of the pan. After about ten minutes, remove the cookies from the oven and let cool on a wire cooling rack.