Sikkimese Steamed Momos
Delicate steamed dumplings filled with spiced minced meat, a beloved street-side and home snack found throughout Sikkim's towns.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Bamboo steamer
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 10 g
- carbs
- 30 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 280 kcal
Instructions
- 1
Knead the flour with water into a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.
- 2
Mix the minced meat with onion, garlic, ginger, spring onion, soy sauce, sesame oil and salt in a bowl.
- 3
Roll the dough into a thin log. Cut it into small, equal pieces.
- 4
Roll each piece into a thin round wrapper. Leave the centre slightly thicker.
- 5
Place a spoonful of filling in the centre of each wrapper.
- 6
Pleat and pinch the edges together to seal into a closed dumpling shape.
- 7
Place the momos (dumplings) in a greased bamboo steamer. Make sure they do not touch each other.
- 8
Steam over boiling water for 12–15 minutes. Cook until the wrappers look glossy and the filling is cooked through.
- 9
Serve hot with a spicy tomato-chilli dip.
Chef's tips
Keep the dough covered while shaping. This stops it from drying out and cracking during pleating.
Ingredient substitutions
- minced meat → finely chopped mixed vegetables and paneer for a vegetarian filling
Storage
Refrigerate uncooked momos for up to a day, or freeze for later steaming.
Reheating
Re-steam for 5 minutes to restore softness.
Common mistakes to avoid
- •Adding too much filling to the wrappers, which makes them burst during steaming.
Serving suggestions
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