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Steamed Momos (wontons)

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Steamed momos
_rmt_/Flickr/CC BY-SA 2.0
Steamed Momos from the east Indian state of Sikkim are delicious and easy on the conscience too! You can fill them with any minced meat of your choice. Momos are usually served with a fiery Sikkimese tomato chutney and a clear soup called Thukpa.

Ingredients:

  • 2 cups flour
  • Salt to taste
  • Water
  • 1/2 kg pork mince
  • 1 large onion chopped very fine
  • 8-10 cloves of garlic chopped very fine
  • 3 tbsps soy sauce
  • 1 tbsp chilli sauce
  • 1 tsp freshly ground pepper
  • Salt to taste
  • 3 tbsps vegetable/canola/sunflower cooking oil

Preparation:

  • Mix the flour and salt to taste and add a little water at a time to make a stiff dough.
  • Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden.
  • Add the meat and brown.
  • Add the soy and chilli sauces and mix well.
  • Add the freshly ground pepper, salt to taste and cook till the pork is done.
  • Divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.
  • Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of pork in the centre of each circle. Fold the edges over the pork and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
  • Place the Momos in a steaming dish and cook for 10-15 minutes.
  • Serve piping hot with tomato achaar and Thukpa.
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