You know whether it’s Japanese Food or Thai Food Any Oriental Cuisine, they do have dumplings! Right? Whether it is dimsums or gyoza, or we do have one of our own dumpling, which we can call our own! Which came to use via Tibet, that is Momos. And I get alot of requests on how to make a good Chicken Momo! Let’s do it! Rolling.. And.. Action! First lets make the dough for momo. I traveled alot in Ladakh for food and I realised that atleast in Ladakh no one makes momos using only refined flour! That I think, is a very urban thing. Over there the momos are made with a combination of wheat flour and refined flour or of only wheat flour So, I’m going to do a mixture of refined flour and flour. This culture of dumplings, of stuffing things inside dough then steaming or frying them, this typically originates in China. Right! China has “Jiaozi” “Jiaozi” from which maybe Japanese took “Gyoza” Then at the bottom there’s dimsum. And all this influenced Tibet to create there own rustic version of the dumpling. Little bit sugar Right? Like it influenced the Mongolians to create the “Mantoo” Which went all the way to Turkey to become “Manti” So momos have been going on like that! But, “Wheat” was a difficult commodity to get, in Tibet. Which is why, even today the old Tibetans who have come from Lhasa they say that they don’t make momos everyday. It was only made during “Losar”, on special days, when they had enough wheat to make and time to celebrate! Otherwise, momos are not an everyday food as we think they are. Little bit of white vinegar. White vinegar is a quick trick, It’s taste shouldn’t come but, it binds the protein inside the flour. You’ll have to work a little bit on the dough Don’t over work it. By stretching it this way, Gluten is developed. Gluten is a protein inside wheat which gives flexibility. Simple Easy, no rocket science. And Done! Now this needs to rest, yeah atleast for 30 minutes. Resting will help the dough to get moulded, after which the rolling will be easy. So, I’ll cover it. You know, some people say that the Origin of Momos is from Nepal It is not from Nepal but, Nepal has definitely made Momos famous. Momos originally are from Tibet. But, in Nepal there are merchants called Newari They live in Kathmandu. They used to trade alot with “Lhasa” So when they would go to “Lhasa” they would bring back alot of thing and they also picked up the technique of making momos. And even today momos are made in the house of Newari Merchants. And it is said that they made momos famous in the world, atleast made them famous in Nepal. That is the only conceivable, true history of momos, that you can make sense of. Now the filling is remaining, the most important part. And then chutney (dip). Lets make chutney also? Lets make! All problems solved at once. So for the filling, scallions (green onion) Again, if you go to typical places you won’t find green onions in it. After that, coriander stems, green chillies, white pepper, very little soy sauce. Garlic paste, chopped ginger. Easy Peasy! That’s it. Now what will go? Either potato or vegetables or chicken. For now, today is chickens turn. This is chicken mince, yeah. If you go to the mountains, you will not find chicken momos. Because, chicken is a difficult job over there. You’ll find alot of lamb momos but, very few chicken momos. If you go to a typical Tibetan settlement. Ok now, for the chutney (dip) Now in one pan, add tomatoes a little bit of water tomatoes, salt and red chili. And here goes the red chilli, the one that gives color. If you don’t want to take risk, you can remove the seeds. A little bit of salt. And on the other side, Peanuts! Ok now, in this only add garlic. And a little bit of whole coriander. Whole coriander is optional, you can skip it if you want. Tomatoes need to be cooked until soft. You just have to make sure that they are soft. It’ll be done in another 2-4 minutes. You see the difference in the dough? I keep saying that the dough should get moulded, so this dough is moulded like this. I will slightly pull this 10 minutes! So, done! See, the water needs to almost dry up. When the water dries up, then we know we are done. And look at the tomatoes, even that is cooked properly. And here goes roasted peanuts. The seasoning can be adjusted later. So this will go into a mixer, it will go in a mixer and become a fine paste and we are all set! The dough is extremely flexible. Right? Now, nobody will be able to guess that this has whole wheat flour in it. And that has happened because of the vinegar. Vinegar is really really secret and important. You can give it any shape You know, I am a filling hungry person. I like those shapes that can accommodate alot of filling in it. And this shape can accommodate alot of filling. To prepare the steamer I’ll add some cabbage to the base. So that the momo doesn’t stick. Above the cabbage here it is, some oil. Now we just wait for steam to form. As soon as the steam forms, we’ll put the momos inside. The chutney (dip) is ready. I’ve blended it in a mixer. I’ll bring it. Almost there! And the good part is, now they look like whole wheat momos. We’ve taken some efforts in life. Yeah? Cabbage leaves at the bottom Perfect! Amazing! And here goes the chutney (dip) If you want, you can thin it down. Yeah.. I like it nice and chunky. There should be some body, some thickness. Cool Done Come on then to eat, I mean. No? No, I’ll have to invite you right!