Momo Mia With Prasuma

By Author: Gayatri Tampi
Total Articles: 56
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Every Tibetan family has their own momo recipe, with various theories on how to make them the most juicy and delicious, or how to keep the dough skins to the desired delicate thinness. But how do you make it? It consists of 4 key steps. The dough, the filling, the process and then steaming it.
The dough - White flour (maida) and water are combined to make the dough for the outer covering or shell. Wheat flour may even be used as a healthier alternative by some people. The quantities of these two ingredients are directly proportional to one another; if you add more flour, make sure you also add more water. The dough's consistency must be smooth but not too soft. If the dough becomes too soft, it will be difficult to roll it into dumplings and stuff it with your preferred filling. To ensure the smoothness of the dough, the water and flour should be mixed by hand.
The filling - Its popularity stems from the filling. Momos can be made with a variety of fillings, including pork, chicken, or vegetables. Finely chopped vegetables are sautéed with spices in a skillet. After that, the filling is seasoned with soy and garlic ...
... sauce. In the case of non-vegetarian momos, the filling is simply refrigerated to allow the spices to combine and give it a zingy flavour.
Momos can be made with meat, vegetarian, steamed (the most popular), fried, or cooked in soup. In case you were wondering, "momo" is pronounced with the same "o" sound as "so-so."
The process - The dumplings must be cased and shaped after the dough and filling have been prepared. This is crucial to the flavor and appearance of your momos. Nothing can stop your momos from tasting like they were made by a professional chef if you get this part right.
It's a good idea to cut out circular pieces of dough with a glass or a cup. This yields the same amount of dough for each dumpling. The proper application of the rolling pin is critical. The covering must be rolled out in such a way that the thickness and thinness are perfectly balanced. It is best to keep the dough wrapper thinner so that it does not taste too doughy when folded over. It's easier to shape a momo from a semi-circular piece of dough at first than it is to shape a full circle. The circle or semi-edges should be thinner than the center in order to hold the filling.
Steam those buns - The original and best way to cook traditional Tibetan momos is by steaming. Steam keeps the fillings fresh and crunchy, and the outer white covering soft and moist. It also uses little oil, making it a healthy snacking option.
Before the momos can be placed, the water in the steaming vessel must be brought to a boil. To prevent sticking to the vessel, the surface of the steamer can be lightly oiled or lined with cabbage leaves. If the regular steamer is unavailable, alternative vessels such as pressure cookers or bamboo steamers may be used. The cooking time for momos typically ranges between 5 and 10 minutes, depending on the amount of water in the vegetables. It can take 30-40 minutes to make meat momos.
Momos are served hot and fresh from the oven. Tibetans eat their momos with hot dipping sauces made from spicy red chili, tomato, and garlic. Dumplings can also be served with soy sauce. Occasionally, Indian pickles or relishes are served. Momos that have been fully cooked will have a sheen of water on them. The white flour outer covering should be slightly transparent and not sticky. The filling may begin to show on the thinner edges. The covering soon becomes hard and rubbery as well. As a result, it's critical to savor momos right after they've been cooked!

If you do not want to go through this strenuous process and just want some delicious momos to satisfy your cravings head to prasuma momos. These bite-sized treats are flavorful and easy to make, using premium ingredients with no preservatives and handcrafted Himalayan-style with thin wrappers that allow for the perfect balance of flavors. Prasuma is resurrecting the original Momos flavor today by fusing this time-honored family recipe with Japanese innovation.

We know what goes into making a great momo. Great veg momos are about texture as much as they are about flavor. Crispy momos are a multi-sensory experience. It is made with premium ingredients. We offer delicate thin-wrapped juicy filling readymade momos. We offer a variety of flavors, including bacon and chicken momos.