Momos

PT2H20M

First published in 2022
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Romy says: "Momos are famous in Ladakhi cuisine. These filled dumplings can have a variety of different stuffings – meat, vegetables or paneer – and can be either fried or steamed (in a traditional steamer called a mokto). They come in a few different shapes and are eaten with chilli sauce or served as an accompaniment to soup. They can be eaten at any time of day and are found across all the Himalayan regions of India. This recipe was taught to me by Charol’s mother-in-law, Palzes (or Palay, as her family call her), on my first trip to Ladakh."

Ingredients

Metric

Imperial

For the dough

  • 300g of atta flour, or plain flour, plus extra for dusting
  • 1 pinch of salt
  • 200ml of water, at room temperature
  • 2 tsp sunflower oil

For the filling

1

To make the dough, sift the flour into a bowl and add a pinch of salt. Gradually add the water, mixing and kneading until you have a flexible dough. Drizzle the oil over the dough, turning it to coat, cover with a dish towel and leave to rest for 20–30 minutes at room temperature

  • 300g of atta flour, or plain flour, plus extra for dusting
  • 1 pinch of salt
  • 200ml of water, at room temperature
  • 2 tsp sunflower oil
2

Meanwhile, make the filling. Place all the ingredients in a bowl and mix to combine

3

Divide the dough into about 30 equal-sized balls, each weighing around 10–12 g. Dust the work surface with flour, then roll one of the balls into thin circles, about 8 cm in diameter, one at a time

4

Place 1 heaped teaspoon of the filling mixture in the middle of each circle of dough, then use your thumb and forefinger to pinch the sides together to seal each parcel

5

Repeat until all the dough and filling are used up

6

Fill a steamer pan with water, cover the base of the steamer with baking paper and pierce a few holes in it

7

Place over a high heat and bring to the boil

8

Working in batches, place the momos on the baking paper, cover the pan with the lid and steam for 10–12 minutes until the momos look transparent

First published in 2022
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