MOMO

                                              MOMO

Momo is a type of South Asian dumpling; native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh,^[1] and Darjeeling, West Bengal, India. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu, but heavily influenced by cuisine of the Indian subcontinentwith Indian spices and herbs.

HOW TO MAKE MOMO

• Mix the maida, salt and baking powder and knead to a stiff dough with water.

• Heat oil and add the onion and garlic.

• Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.

• Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.

• Roll the dough thin (translucent) and cut into 4"-5" rounds.

• Take a round, wet edges and place some filling in the center.

• Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.

• Steam for about 10 minutes and serve with soya sauce and chilli sauce.

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