Momos are believed to have originated in Tibet, and then spread via traders throughout the subcontinent. The name has stayed the same, even though the fillings vary widely these days, giving you creative licence to put anything you like into these delicious little parcels. The perfect momo has a shell that’s delicate, yet firm enough to hold in the juices. One bite and the juice will squirt out if you’re not careful. The difficulties come with making the traditional dumpling shape, and for this I would suggest you go online and learn how to wrap them.
In a bowl, mix all the filling ingredients together and season to taste. Set aside.
For the dough, mix the sifted flour and baking powder together in a bowl, then slowly stir in the water, so the mixture gathers together into a ball, like a bread dough, but not sticky; add a tiny bit more water only if necessary.
Turn the dough out onto a floured work surface and knead for 3 minutes, then cover with a tea towel and allow to rest for 10 minutes.
Roll the rested dough into a long thick rope. Cut off finger-width pieces and roll each one into a 2.5 cm (1 inch) ball.
Use a rolling pin to flatten a piece of dough, into a nice circle. Add a tablespoon of filling to the centre of the circle and pinch the edges shut, into the desired shape. Most momos are crescent shaped.
Repeat with the remaining dough and filling; the momos are best cooked straight away.
Bring about 5 cm (2 inches) of water to the boil in a saucepan or sturdy wok. Line a metal or bamboo steamer with baking paper to prevent sticking. Arrange a batch of momos in the steamer, in a single layer, leaving space in between. Cover with a tight-fitting lid and steam for 15 minutes, or until cooked through.
Remove from the steamer and keep warm while cooking the remaining momos.
© 2018 All rights reserved. Published by Murdoch Books.