![]() So, go ahead and try this How To Make Momos At Home this weekend and surprise your loved ones with something different.Ĭonnect with Me Here: Facebook / Pinterest / Instagram That’s it, these were the steps needed on How To Make Momos At Home’or /dumplings/pierogi/gyozo. I usually serve them with a light soy sauce/chili sauce or sometimes with chili oil. ![]() So to enjoy the fresh taste, you need to serve them asap once done. Once the momos are steamed, you need to serve them asap as they tend to stick to the filling and become hard when cold. Once the steamer is ready, add the leaf/paper and place the momos on it with some gap in between (never stuff them next to each other as they need some space to fluff while steaming). If you place them directly on the steamer, they’ll stick to the bottom and you’ll end up tearing the cover from the bottom while picking them up. ![]() *You need either a cabbage leaf or parchment paper to steam the momos in a steamer. Then just bring the water to a boil and then add the bamboo steamer on top. Once the momos are all ready to be steamed, I just use a big (deep) pan and fill it halfway with water. I usually freeze them for 30 days (especially if they have meat as filling). Just add the frozen momos to boiling water for 5 minutes and they are ready to use. It’s easier to pack them in small batches and thaw according to need. I usually freeze them in medium freezer bags (about 8-9 pieces/bag) and date them. Once, these momos were ready, I divided them into two batches, one would be frozen and the other would be steamed. The MOST IMPORTANTthing is the center, it needs to be thick or your stuffing might tear the cover while steaming. You need thin edges as they need to be crimped and sealed and you need a thick center cause it’s going to hold the stuffing. The only thing you need to remember while making the momo cover is that the edges need to be ‘thin’ and the center needs to be ‘thick’. Once, you have these basic ingredients, you can make the momos easily at home and shape them as per choice.įor me, the easiest shape is the ‘Half Moon’ and then you crimp the edges with fingers to seal it.īut this time, I went all out and tried all the shapes to my heart’s content □ TIP for Momo Cover: Steamer – you can use a traditional bamboo steamer or any other kind of steamer you have. – BASIC Ingredients that you NEED to Make a Momos are (Pic above):įilling – there are tons of varieties but I’m talking about our favorite one, which is chicken. Now, there are tons of methods to make them but I find this the easiest.Īs I mentioned above, the How To Make Momos At Home is basically making them from scratch. Call it by any name, it’s Simply Delicious!!!! It’s also very similar to the Japanese #Gyoza (pan-fried dumplings) or #Pierogi which is from Central/Eastern Europe. Momos are basically stuffed dumplings and is the most popular snack from Nepal. But nevertheless, here I am sharing our MOST Fav snack recipe with you’ll.
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