Momos are one of my favourite all-time snacks and I can eat momos any time of the day or night. Whether my stomach is full or hungry; my love for momos will never fall short, even an inch. I generally eat momos in a café near my house and believe me it’s the yummiest recipe ever with double cheese filling in it. Although, I have tried both veg and non-veg momos in the café and each one is yummier than the other. Now that I ate momos buying from outside, the collective thought of me and my sister Trupti provoked – why can’t we try these lip-smacking Tibetan dumplings at home? As we thought of the idea on Saturday night, we were all charged up to make momos for a memorable Sunday brunch.
It was the first time we tried momos at home and it came out really amazing. I and Trupti just loved the taste and enjoyed these homemade momos for the brunch. We are fond of fish and had prepared the fish momos with shrimps filling and even tried the veg counterpart including Mozzarella cheese and pan-fried Schezwan momos.
The brunch was extended to lunch and not even for a sec we felt it was done. In fact, the feeling was ‘Yeah Dil Mange Momo’ for the rest of the day and life.
Such is the temptation for momos food that we try different momo recipes and just love relishin’ it every now and then. Momo seems to be a staple for us, a quick snack to revitalize and energize us all.
Let’s dig deep into momo and find out why the love and cravings for momos have suddenly evolved amongst people around the globe
Momos is basically a South Asian dumpling food that has its ancestral native in Sikkim, Bhutan, Nepal, and Tibet. Some of the close relatives of momo dumplings are buuz from Mongolia, jiaozi & baozi from China, ashak from Afghanistan, mandu in Korea, and gyoza in Japan.
While looking back in history, momos food originates from Tibet. Later when the habitants migrated to India these Tibetan dumplings came along with them and the Indian audience in Seven Sisters of India, Delhi, and other northern parts got habituated to momos food. Today, these momo dumplings can be found in every street, restaurant, and joint across India that acts as a quick appetizer to revive you from desperate hunger.
As street food, this snack has found love in a number of ways by the Indian audience. From the consumer making it a habit in their everyday life to vendors doing the various experiments on the food and blending them with a bunch of delicious and local flavours. And that’s the beauty of it, isn’t it? Momos are simple, plain, and most importantly pocket-friendly delicious and thus they’re experiment worth. Therefore, it has become an instant hit with global and local taste buds. What? I mean, you’ve never gobbled one of those Tandori, Afghani, or Chhurrpi Momos! And what’s more? Unlike authentic recipes, the City Of Dreams got its share of Mozeralla Cheese or Mayonnaise Momos, The Capital City has its version of Paneer and Cabbage Stuffed Vegetarian Momos, The City of Joy has its Chicken and Fish Momos, and basically, every city for the region has its own well-crafted Momo food.
Wonderful Moments Of Momo Making
Momo Making is indeed an enjoyable affair. Family, friends, and relatives often gather together to spend joyful time making momos and dumplings. The dough is rolled very thin, the filling is simply delicious in the center, and the momos are shaped and sealed in small packs, with little space for it to fill with juices that collect during the steaming process. Although Momo shaping is an art that will take quite a lot of patience & practice to put the filling inside the wrapper; however, once practiced even a small child can learn to make momo.
Secondly, momos food is for every occasion whether it’s a birthday party or baby shower, a get-together with friends or a wedding buffet you will always find this delicacy on the top of the menu list amongst food lovers.
Momo A Day Keeps Hunger Away
Freshly steamed momo taste simply awesome when served piping hot straight from the steamers and kept on the plate. Around six to eight momos with a separate small bowl of fiery hot dipping chutney or sauce could be a one-meal dish for people.
You should eat the meat-filled momo as a whole since the flavourful juice in its steamed pock will start dripping out if it’s broken. It can also be served with a variety of chutney, sesame paste, ground peanut dip and garlic chili sauce, or any other form of homemade chutney of your choice or taste.
Fresh momo dough could be made by mixing flour with water and knead until the dough becomes smooth. Making the dough is again your preference because some cooks prefer white all-purpose flour to whole wheat flour since it makes smooth & elastic dough, and others like to mix two parts white flour with one-part whole meat. Based on your eating style you can design your dough. Anyway, the dough is kneaded until it is slightly sticky and then left at room temperature for almost half an hour, covered with a damp kitchen cloth. Then you can roll it out very thin and cut it into three-inch circles. If you have the time to invest and pour all your love, we’re sure your homemade momos will be far tastier than those made with store-bought wrappers. Skilled momo making chefs can roll the thinnest possible wrappers! Come on, you can do it.
Display Your Skills – Roll A Dough And Party Hard 😉