![\"momo-1.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/momo-1-691x1024.jpg\" "\\"momo-1.jpg\\"")
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Featured in the Kitchn<\/a><\/strong>!!<\/p>\n Biting into hot steamy Momos, with a lipsmacking, spicy chutney,\u00a0in the lap of\u00a0 the\u00a0majestic mountains\u00a0 are the stuffs dreams are made of. Momos<\/strong> are dumplings native to Tibet, Nepal, Bhutan, and the Himalayan states of India. My love affair with the Momos began when I was already having an affair with Darjeeling and the\u00a0regal Himalayas. Today I have a\u00a0long tale\u00a0of\u00a0\u00a0an early romance and of unleashed memories.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n We eagerly waited, as we drove up the winding roads with frequent hair-pin bends surrounded by the calm and the strength of the Himalayas. If we looked on the side, the heart skipped a few beats to see beyond the roads. I did not dare to. But still there was peace. That is what the mountains do to me. They stand, they surround, they whisper the immense strength and the beauty of life. If we were lucky enough, we got a driver who would chatter and joke and keep our minds off the deep deep nothingness, on both sides of the roads. They were seasoned to this; they drove up and down every day. That we visited almost every year and knew the little towns along the way from the little foothill town of Siliguri to Darjeeling, which was way high up, \u00a0where the clouds will kiss the pink cheeks of the cute little Nepali kids and the brushes arms with tall trees and rooftops, did not make us “seasoned”. Those few hours still made my stomach have a million butterflies – a little fear, a little excitement and then there were Momos.<\/p>\n <\/p>\n <\/p>\n Momos for me are more than ”\u00a0food”. They are “wrapped” with love, romance, and memories that are sealed in that little packet; calling;\u00a0of the \u00a0mountains, divine beauty, innocent good times, roses and horses,\u00a0my parents, and our summer retreats, times that have slipped away beyond my reach, but I have been able to gather all of it and given words to some. With every bite I smell the Himalayas, I\u00a0remind myself of \u00a0the unparalleled beauty that the little town had to offer us, days and days of happiness that keeps me going even now.<\/em><\/p>\n <\/p>\n Pleating dumplings need a LOT of practice and patience. I have done a very sloppy job this time and kept switching from one shape to another. To get them perfect is on my to do list now.<\/em><\/p>\n \u00a0<\/em><\/p>\n One could\u00a0call Momos the unofficial national dish of Tibet. \u00a0As\u00a0found in the Wiki – \u00a0“Momos were introduced from Han China, as Momo is a loanword from the Chinese m\u00f3mo, a type of steamed bun. Momos have become a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora, sauch as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Shillong, Uttarakhand and West Bengal”.<\/em><\/p>\n <\/p>\n Half way through, the driver\u00a0would ask\u00a0us if we were ready for a break. We all knew what that meant. We were going to stop and walk into one of those little, quaint houses by the road side; \u00a0immaculately clean and beautifully decorated with\u00a0pretty laces, few but beautiful tea cups, fresh flowers,\u00a0and more. What brought life to these homes were friendly ladies and children with the most beautiful black hair, twinkling eyes and colorful hats, scarves and sweaters they wore. I adored them. They came out as soon as we knocked as if they were waiting. The little girls\u00a0had the shy smiles, the younger kids\u00a0hid behind their mom.\u00a0It would be different home every single time, for each driver usually has set up this tiny “business” with the people they knew.They were all the perfect hosts.\u00a0But to tell the truth,\u00a0the entire time span was\u00a0as if\u00a0it just got alive from a novel I was just reading.<\/p>\n We would go in and wait for a few minutes. One of the family members brought in water or tea in a tray. But I would be waiting for the Momos. I had been waiting for this first taste of the trip ever since the visit was planned; in every single visit – almost every summer. The crisp fresh mountain air does things with your appetite, and the steaming, freshly made Momos, with that spicy chutney on the side makes you lose control.<\/p>\n <\/p>\n Then there were the early mornings in Darjeeling. We woke up and saw the dawn breaking out of the clear glass windows, with the entire range of mountains up in the sky. Sleepy eyed, we got out of the bed and lined up in chairs in the glass covered verandah; my parents with tea cups and I would have the shawl wrapped around me. We waited to the see the majestic peak of Kanchenjunga<\/span><\/a><\/strong><\/span> and the light of the\u00a0nascent day break and play the most spectacular drama over it, painting the peaks and teasing them with pink, yellow, orange and blue hues, changing every few minutes as the sun moves up, dispelling the clouds, the fog and\u00a0illusions – full of promises. (if you have never heard of this, go over the Google images<\/a><\/strong>. Then let me know if you are not\u00a0floored by its pristine beauty).<\/em><\/p>\n This has to be the place where God resides.<\/p>\n Far away the bells of the Buddhist monastery rang, soothing and welcoming the day. Soon the monks would walk down the road, and I would run down the stairs through a path where pink and white wild roses grew, to watch them, with folded hands as they blessed everyone on the way. There could be no better way to begin the day.\u00a0But the\u00a0day had\u00a0 just begun.\u00a0 We would then go out for our walk, uphill. On the way back\u00a0we had\u00a0breakfast with Momos. This was our daily routine.<\/p>\n The restaurant was tiny, an extension of a home built on what almost felt like the edge of the mountain. The tables were laid out by the windows, so we could sit and look outside and dream. I don’t remember us talking too much. The silence of the early morning is like a prayer, to be revered. The plates of steaming Momos broke the silence and the trance. We got busy.<\/p>\n <\/p>\n <\/p>\n Darjeeling was our summer retreat. I even remember a day when for some reason we did not go for a walk and hence skipped the breakfast. I cried and even threw a trantrum. Then my grandma (she had come with us that year) walked me up to the restaurant. The people in the restaurant had come to know us.<\/p>\n When we visited Darjeeling, we barely ran around seeing places. It would be time to spent with the place itself, walking the mountain roads, just because we loved it.\u00a0\u00a0The cutest kids waved, the prettiest moms walked up and down with the babies tied in a sack on their back, while they sucked on the yak milk solids. We\u00a0visited the monasteries. The best smelling yellow roses climbed and creeped on the rocky walls along the roads, and so did the green ferns. The open “mall” and the market, smelled of horses. Sitting on the benches and watching people and sunset\u00a0was fun. I longed to go to school in Darjeeling as I saw the kids piling out of the convent school in blazers and coats. The\u00a0shop called Glenary’s<\/strong><\/em> was our stop as we walked back home in the evening; a must\u00a0visit place for\u00a0Darjeeling Tea,\u00a0pastries and snacks.\u00a0I will never forget\u00a0Darjeeling.<\/p>\n We walked back home, when the mountains\u00a0became dark shadows, solid and sleepy. The night\u00a0was silvery dark with the stars looking like crashed ice.\u00a0Here you know that silence has a voice. There is nothing there that I do not love.<\/p>\n <\/p>\n Darjeeling, for me triggers more emotions than my words could articulate — just like a passionate love affair, which remains the strongest in the heart. I\u00a0have spent some best days of my life there. \u00a0Even after this long post, most of my feelings have been left unspoken and it always will be that way. I hold it precious. And as I write this, I sigh as if I am unable to do something and I do not know what. I miss those days. I know I can never bring them back again. Too many things have changed since then.<\/p>\n But hey we have the Momos today!! A\u00a0part\u00a0of Darjeeling\u00a0that will be always etched in my heart as well as brought to life every time I bite into them.\u00a0Maa would make it at home, and it was almost a family affair rolling and packing the Momos.”Tibetan Delight” is what delighted us with in Kolkata when we were not eating\u00a0Momos in Darjeeling. That restaurant I heard, still stands there.<\/p>\n <\/p>\n <\/p>\n Now to the details of the recipe<\/strong>. I got in touch with my old college friend, thanks to all the social\/networking platforms. I communicate more with\u00a0his wife now. They are in Nepal! Who else would be a better person to ask for the authentic recipe for Momo. I drooled and I craved as I went over her photographs of a table full of lined up momos that she makes. Finally I requested her to send me the recipe and she did, right away. Below is the excerpt of her email and thank you Biva!<\/p>\n (I made a few changes; I did use chicken, but did not pre cook the meat with any spices, as I personally do not like the smell of any spice in the Momos. I also used some garlic for the chuntey even if it was not there in her list)<\/em><\/p>\n 1.flour – 1 kg<\/em><\/span> \u00a0<\/em>And for the filling mix everything together with your hand putting little water form time to time but not a lot to make it sloppy. This will make your momos juicy when cooked. Some put oil to make them juicy but for me water will do \ud83d\ude42 and rest you know what to do. <\/em><\/span><\/p>\n <\/p>\n Soma chutney makes a lot of difference. For momo chutney I use red chilies or dalle (round) chilies boiled tomatoes and fresh coriander leaves and grind them together.”<\/em><\/span><\/p>\n <\/p>\n <\/p>\n <\/p>\n Momos are made vegetarian as well as non-vegetarian. I have the recipe for the one that is done with minced meat today. The vegetarian momos usually have cabbage, onions, or whatever you want to fill it with. Bhutanes momos (I have never tasted them) are even filled with Churpi (Bhutanese cheese).<\/em><\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Momo: The Himalayan Dumplings<\/strong><\/p>\n Ingredients<\/strong>: (makes about 35 – 40 momos, number with differ with the size of the momos)<\/em><\/p>\n Filling:<\/em><\/strong><\/span><\/p>\n Note:<\/strong> Spring onions may be used in the filling too.<\/em><\/p>\n <\/p>\n Dough for wrapper:<\/em><\/strong><\/span><\/p>\n Note: <\/em><\/strong><\/span>Store bought Dumpling Wrappers (NOT<\/strong> Wonton Wrapeprs) may be used as the wrappers.<\/em><\/p>\n <\/p>\n Chutney\/Dipping Sauce:<\/em><\/span> <\/p>\n Method: To make the dough:<\/strong><\/em> <\/span><\/p>\n In a large bowl\u00a0add the flour and add water a little at a time. Mix well and \u00a0knead until the dough is soft (not so sticky) but flexible., about\u00a010 – 12 min. Cover and let stand for at least 30 minutes. Before you start making the wrappers, knead well again.<\/p>\n To make the filling:<\/strong><\/em><\/span><\/p>\n In a large bowl combine all the ingredients for the filling. Mix\/mash well,\u00a0adjust the \u00a0salt. \u00a0Cover and refrigerate for at <\/p>\n Assembling the Momos<\/strong><\/em><\/span>:<\/p>\n Divide the dough into portions after the\u00a0final knead. Each ball would be about 3\/4 inch to 1 inch.\u00a0\u00a0Roll each ball\u00a0between your palms to spherical shape. If the dough seems sticky, dust the work surface\u00a0with flour.<\/p>\n Flatten\u00a0each \u00a0ball between you palms.\u00a0With a \u00a0rolling pin, roll out each flattened circle (roll from center to the outward direction) to 3 – 3.5 inch circle wrappers. It is\u00a0better if you can make the\u00a0 middle portion of the wrapper slightly thicker than the edges. This helps to hold the filling, and also helps to pleat the Momos better. The\u00a0wrappers\u00a0should be rolled out pretty thin, but not\u00a0thin enough that they will\u00a0tear or you can see through it.\u00a0Cover the rolled out wrappers with a light cloth\/towel to prevent them from drying out. It is better you make them in batches to prevent drying out.<\/p>\n Note:<\/strong> if you do not want to roll out the wrappers one at a time, you can roll out a portion of the dough in a large circle and then use a metal glass\/bowl with a reasonable sharp edge and stamp out circles with it.<\/em><\/p>\n <\/p>\n To fill the Momos:<\/strong><\/em><\/span><\/p>\n <\/p>\n Wet the edge of the wrapper with water. Hold wrapper on one palm,\u00a0and put a heapful\u00a0tablespoon of filling\u00a0in the center of the wrapper. Gently and loosely fold it in a semi circle, like\u00a0a taco. Make the pleats. You may do whatever shape you want – a purse, half moons or crescent. It will take patience and time if you are not used to doing it, but it does get better after you do a few and get the hang of it. Whatever shape you do, make sure you seal them really well. The meat needs to get cooked as it steams.<\/p>\n <\/p>\n <\/p>\n Steaming the Momos:<\/strong><\/em><\/span><\/p>\n Prepare your steamer. You\u00a0may add some\u00a0onions, ginger and fresh coriander to the steaming liquid\/water. This usually becomes a clear soup on the side when the momos are\u00a0served<\/em>.<\/p>\n Oil the steamer rack really well.\u00a0The oil will prevent the Momos from sticking and tearing out when you want to take them out.\u00a0Arrange the stuffed Momos in the steamer. Close the lid, and steam until\u00a0they are \u00a0cooked through, about 20\u00a0 minutes (or as long as it takes in your steamer). Take the\u00a0Momos off the steamer, and serve immediately with the soup (if you wish) and the chutney (recipe below).<\/p>\n <\/p>\n Making the Chutney\/Dipping Sauce<\/strong><\/em><\/span>:<\/p>\n Make a cross at the bottom of each tomato.<\/p>\n Boil water, drop the tomatoes and 4 chili pepper (or half the amount of chili pepper of however many you are using), switch off heat and cover for 3 minutes. (Heat water in the microwave\u00a0fort 2 minutes with the tomatoes and pepper\u00a0in the water).\u00a0Uncover, remove tomatoes\u00a0and peel them.<\/p>\n Toast 4 red dry chili peppers (or the rest of the peppers) in a dry skillet until they are dark brown.<\/p>\n Combine peeled tomates, soaked and toasted peppers and fresh cilantro\/coriander in a food processor or blend and puree it. Adjust salt.<\/p>\n Serve momos hot off the steamer with Chutney and a clear soup (if you want).<\/p>\n (If you have left overs, my friend suggested that they taste better pan fried or pan seared the next day).<\/p>\n <\/p>\n Preparation Time: 30 minutes<\/em><\/p>\n Cooking Time (rolling, filling, pleating and steaming): 45 minutes<\/em><\/p>\n Difficulty Level: Intermediate<\/em><\/p>\n Serves\/Makes: 40 Momos<\/em><\/p>\n <\/p><\/blockquote>\n <\/p>\n <\/p>\n <\/p>\n Related Posts:<\/strong><\/p>\n Cabbage and Chickpea Roulade<\/a><\/strong><\/em><\/p>\n Asian Pancakes<\/a><\/strong><\/em><\/p>\n Khandvi: Savory Layered & Nut Stuffed Chickpea Swirls<\/a><\/strong><\/em><\/p>\n Farinata with Grilled Vegetables<\/a><\/strong><\/em><\/p>\n Gujia: Pastry filled with Coconut, Dry Fruits & Nuts<\/a><\/strong><\/em><\/p>\n![\"\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/momo-2-681x1024.jpg\" "\\""){kind=spacer}
<\/p>\n![\"Wrapper](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/Wrapper-ingredient-Diptych-1-1024x782.jpg\" "\\"Wrapper")
<\/p>\n![\"Dumpling\/Momo-pleated-1.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/Momo-pleated-1-680x1024.jpg\" "\\"Momo-pleated-1.jpg\\"")
<\/p>\n![\"Momo](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/Momo-and-Chutney-Diptych-1-1024x762.jpg\" "\\"Momo")
<\/p>\n![\"momo-3.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/momo-3-667x1024.jpg\" "\\"momo-3.jpg\\"")
<\/p>\n![\"momo-6.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/momo-6-680x1024.jpg\" "\\"momo-6.jpg\\"")
<\/p>\n![\"momo-copy-8.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/momo-copy-8-736x1024.jpg\" "\\"momo-copy-8.jpg\\"")
<\/p>\n![\"Ingredients](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/Ingredients-Diptych-1-1024x823.jpg\" "\\"Ingredients")
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\n2. minced meat – 1 kg ( any meat but if you are using chicken then fry the meat in little veg oil with some meat masala. this removes the chicken smell)<\/em><\/span>
\n3. onion – 1 kg ( If you are using hand minced meat than use all the onion. If it is machine minced than use only about 800 grams)<\/em><\/span>
\n4. ginger- about 200 grams<\/em><\/span>
\n5. salt to your taste and apart form salt I put little ajinomoto (MSG powder)<\/em><\/span>
\n6. fresh coriander leaves<\/em><\/span>
\n\u00a0<\/em>When you knead the dough knead until the dough is flexible. Cover it and keep it aside.<\/em><\/span><\/p>\n![\"chutney-for-the-momo-2.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/chutney-for-the-momo-2-647x1024.jpg\" "\\"chutney-for-the-momo-2.jpg\\"")
<\/p>\n![\"momo-4-W-Text.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/momo-4-W-Text-680x1024.jpg\" "\\"momo-4-W-Text.jpg\\"")
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\nleast an hour to allow all ingredients to impart their their own flavors.\u00a0 The consistency of the\u00a0filling should be moist.<\/p>\n![\"momo-copy-7.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2012\/08\/momo-copy-7-680x1024.jpg\" "\\"momo-copy-7.jpg\\"")
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