Momo - Calcutta Version
For the stuffing:
Minced Chicken - 250 gms
Minced Shallots - 4 (divide into 2 portions, 2/3 and 1/3)
Coriander - a bunch - chopped superfine (divide into 2 portionsdivide into 2 portions, 2/3 and 1/3)
Onion Shoots - chopped fine (divide into 2 portions, 2/3 and 1/3)
Ginger - 1 inch - chopped superfine
Salt - To taste
Wrapper:
Flour (Maida) - 2-3 cups
Oil - About 2 tbsps
Water
Salt - a pinch or two
Dipping Sauce:
Vinegar
Garlic
Red Chillies
Sugar
Water
Salt
Method:
Mix the minced chicken, 2/3rd portions of the shallots, coriander and onion shoots, ginger and salt. Mix well. Refrigerate for a day. Mix the other 1/3rd portion of shallots, coriander and onion shoots. If you want a pepper kick, you may add a smattering of black pepper, though I did away with it in my final recipe.
For the Dipping sauce, just combine all ingredients and process it in a food processor until smooth. I kept on tweaking and adding ingredients until the taste was hot, tangy, sour but with a faint sweetness to mute the hotness and the tartness of the vinegar.
To make the dough, combine all ingredients and knead with water until well-binded. The dough should have approximately the consistency of puri/ luchi (bread) dough but slightly wetter.
Once the dough is done, prepare your steamer. Grease the steamer container where you will place the Momos for steaming VERY generously or else the dough will stick to it while steaming and will disintegrate when you try to take it out.
To roll the dough you need LOTS of dry flour or else it sticks everywhere. Anyway, take a tiny portion, the size of a largeish marble and roll it into a round. Try and keep the edges thinner than the center, though this is easier said than done. Once the dough is rolled out, place a very heaped teaspoon of the stuffing and form pouches. This is not hard at all. You could keep it in a conch shape as well, but I like these pouch shapes easier to make. Place on the greased steamer container. Another point to note is that while placing the Momos for steaming, they should be placed with adequate space between each other, because they tend to expand while cooking. Steam for 25-40 minutes. Let it cool a bit, sprinkle some chopped onion shoots, serve with the dipping sauce.
Just a word of caution, this will make about 16-25 Momos depending on the size you make them.
If you are lazy and do not want to make the dipping sauce from scratch, just blend together Sriracha sauce with a little garlic and vinegar.
This is a somewhat painstaking process, but the Momos are so tasty and hearty, that it is worth the effort.
Labels: Food