Beef momos
Momo is a type of steamed dumpling with some form of filling which can include veg or non veg savory or sweet. Momo has become a traditional delicacy in Nepal, Tibet and Northeast other regions of India. A very simple recipe and easy to go with all ingredients available in your kitchen.
Ingredients
Method
Method/instruction for filling/stuffing:
- Take a pan, Heat oil on medium-high heat,add in minced garlic n ginger fry it for few seconds.
- Add in chopped onions n saute for a while than continue adding veggies carrot n peas stirring continuously for 5 minutes.
- Add in mince beef and cover it for 10 min and let it cook on medium heat.
- Than add turmeric,garam masala,jeera,fennel seed powder, sauces salt n pepper and stir for a while.
- check whether beef is cooked properly or keep it on low flame for more 5-10 minute and turn off the flame and let the filling cool down.
- Meanwhile Knead the momos dough.
- Take a bowl, Mix in all purpose flour,rice flour,salt and water, knead into a smooth yet stiff dough by adding little water at a time.
- Cover it and let it rest for 15 minutes.
- Than Divide the dough into 15 equal portion or more as per your size and make a smooth ball.
- Roll the dough ball one at a time to get a nearly 4.5 inch diameter circle.(roti shape)
- It should be thin in layer. Add stuffing in center around 1 tbsp.
- You can give any desire shape, Now lift the one side of edge and start pleating and joining them together to get the shape show in my picture..
- Join both the edges as shown in picture.
- Similarly make all the balls and keep it ready to steam.
- It's time to steam (cook) them, add glassful of water in a steamer pan and bring it to a simmer on medium heat. Grease the steamer tray with oil and arrange the shaped momos on it.
- And steam them around 10-15minutes.
Notes
How to check if it’s done ?
Once cooked, it becomes transparent, shiny and by touch it won’t feel sticky. DO NOT OVERCOOK them, as it might turnout to get chewy n hard. Serve hot or warm with any of your favorite dip. Here I have served my ready stored green chutney made a day before.
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