A chronicle of my kitchen experiments, a little healthy a little indulgent
So I have a new househelp who is from the Nepal and the day she came we both were discussing momo’s and thupa and more dishes that she can teach me how to make perfectly. I do make all of them but atleast the momo’s they never kind of turn out perfect. So coupleof days after she had settled down in the house we embarked on the journey of momo making.
Momo’s are essentially the Nepali cousins of the dumplings for those who don’t know them (is that even possible I ask). Traditionally stuffed with chicken or pork but now increasing the stuffing is being experimented with. I even saw Paneer momo’s somewhere once.
They are traditionally steamed in huge aluminium vessels in multiple layers for steaming them, you can also steam them in bamboo steamers. The steamer we had was small and needless to mention I didn’t have the device to steam they use traditionally, so I ended up using my steel colander and kept it in the cooker, worked perfectly
The chutney she said we will make with it was also very different from the red chutney I am usually used to eating with the momo’s but she said this is what they eat more often and not the red one, it was essentially a coriander chutney with green chillies, soya and vinegar.
It was a delightful lunch that day, she also told me that usually this is eaten with a light soup they make, essentially chicken soup pieces (essentially bones) boiled with salt, coriander, turmeric and water. Not much spice but such simple and beautiful flavour and dipped in that the mom was brilliant.
Recipe – Chicken Momo’s
Serves – 4 generously
For the momo wrapper
For the chicken filling
PS: Note for the veg filling replace mince chicken with shredded cabbage
For the chutney
For the soup
How I made it