Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of South Asia
What type of food is Momo?
Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet,Sikkim, as well as among Nepalese and Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India.
Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa is a famous variant among Tibetan people and Himalayan people of Nepal. The dish is also consumed in the region of Sikkim, Darjeeling, Kalimpong and Arunachal Pradesh in India.
Chicken Momo Recipe
Ingredients
- 4 cups all-purpose flour
- 2 1/2 pounds ground chicken thighs
- 1 cup chopped fresh cilantro
- 1 cup chopped onions
- 4 tablespoons minced garlic
- 4 tablespoons minced peeled ginger
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- Salt and black pepper
Directions
- Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
- Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
- To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
- Spray a steamer pan with cooking spray.
- Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
- Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.
Recipe of Nepalese chicken noodle soup (thukpa)
Ingredients
- 1 tbspvegetable oil
- 1.5 litres(6 cups) chicken stock
- 300 gskinless chicken thigh fillet
- 300 grice noodles
- 100 gcarrot, cut into thin matchsticks
- ½red capsicum, thinly sliced
- 1 tbsplemon juice
- salt and pepper, to taste
- chopped coriander, to serve
Spice paste
- 1small onion, chopped
- 2garlic cloves, chopped
- 1 tspchopped ginger
- 1 tspground cumin
- ½tspground turmeric
- ¼ tspground timur powder (Szechwan pepper)
- 1pinch asafoetida powder
- 1long green chilli, deseeded, chopped
- 200 gtomatoes, chopped
Instructions
- To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped. Add the tomatoes and process until combined.
- Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell. Pour in the chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the chicken thigh and simmer gently for 10 minutes, or until cooked. Remove from the stock and roughly shred.
- Meanwhile, bring 2 litres of water to the boil in a large saucepan. Add rice noodles and cook for 2 minutes. Drain and refresh in cold water. Drain again and set aside.
- Add the carrot and capsicum to the stock and simmer for 2–3 minutes, until the vegetable are just tender. Add the lemon juice and season to taste.
- Divide the noodles between bowls and top with chicken. Ladle the stock and vegetables over the noodles and top with coriander.
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