Himalaya Resturant MOMO RECEPIE 

Momos are the quintesential Himalayan dish. Here's our "secret" recepie for making great momos! 

         Ingredients filling:

·  250  grams of chicken breast and thigh ( minced)

·  250 grams of red  onions ( chopped)

·  1 bunch cilantro ( standard bunch in Thailand 1 small cup)

·  1 bunch of shallots ( standard bunch in Thailand 1 small cup)

·  All purpose flour ( ½ kg)

·  3 table spoon oil (preferably Olive oil)

·  1 table spoon of momo masala

·  1 table spoon of garam masala

·  1 table spoon of coriander powder

·  Salt according to the taste

Ingredients for momo sauce: 

·       4 to 5 cloves of garlic

·       Small ginger head

·       1/2 table spoon of turmeric power

·       /2 table spoon of red chili power

·       ½ cup of  red chilies ( add more if you want it hot and spicy)

·       1 small cup of sesame ( roast it first, it should look brownish)

·       1 ripe tomatoes ( smoke it on fire or boil it until it crumbles and becomes pulpy)

·  Salt according to the taste 

Preparing the dough: Pour ½ kg all purpose flour( or whatever amount you need) in a mixing bowl and add 1 cup of water. Add the water bit by bit because you just want enough water to form dough that is moist and firm. So add the water and knead the dough along. You don’t want the dough to be very firm because eventually you will be cutting the dough to smaller pieces as you saw it in the class.

After you have kneaded the dough to the right consistency warp it in a plastic bag and let it sit for 15 minutes. The purpose of doing this is to allow the flour sometime to absorb the water.

Preparing the filling- Take a big bowl and mix the minced meat, chopped red onions, chopped cilantro, shallots, one table spoon of momo masala, garam masala and corander powder. Add salt according to taste.  Add 3 table spoon of oil and mix it thoroughly. Once the mixture looks well mixed, let it sit in the refrigerator for 15 minutes.

Preparing the steamer- Once you have prepared the filling, the dough and the sauce, boil water in the steamer and let it heat and boil because once your momos are wrapped you can add them to the steamer. Grease the steamer plates with some oil (to avoid momo’s from sticking to the base) or you can use a banana leaf , just the way it was done in the class.

 Preparing the momo sauce- Add all the momo sauce ingredients into a blender and give it a good blend. Make sure you blend it until you get a thick sauce.

Preparing momos – Roll out the dough into a snake (medium thickness) by rolling it into a long serpentine length. Then cut them out to small pieces for the wrap. Cut the dough into equal sizes.  Press down the cut dough and roll them out to medium sized circles as wraps. Make sure you dust your rolling surface with flour so your dough balls don’t stick. Make sure your circles are flat and even. Don’t worry if you get weird shapes the first time you try. It gets better with practice. However, don’t roll it out too thin because your wrap can tear while folding or steaming.

·       Place some filling into the circle, just enough to close and warp the circle. Next, use your thumb and forefinger to pinch together a small piece of the dough’s edge into a fold. Pinch the edges like you would while make origami ( not the best analogy).Work your way around the entire circle of dough, gathering and pinching the folds together until you’re back where you started. Pinch together the folds to close the hole at the top of the momo.

·       As your momos get warped put them as batches into the steamer that has been lightly greased steamer. Let the momo’s steam for good 15 minutes. Word of caution- do keep adding water to the bottom of your steamer as you want the steamer to boil for several minutes.

When momos are fully cooked they will look transparent and will not feel sticky.

Remove them from the steamer pan and serve them with the momo sauce.

Our chef makes the best momos in Bangkok. Visit Himalaya Restaurant for a plate full of momos!