MOMOS!



Stick on till the end to see how to make the unique skirrt for the momos!
Ingredients: (wrapper)
1 and a 1/2 cup or 187g a.p flour.
1/2 cup warm water.
Required salt.
1 Tbsp oil.

Ingredients: (filling)
This is a vegetarian dumpling but you can use beef or any other meat instead of the soy!
1 handful of chopped scallions/spring onion.
1 cup granulated soya.
2 green chillies.
1 medium carrot.
1/2 cabbage.
1 medium onion.
1 Tbsp soy sauce.
1 Tbsp hot sauce.
A pinch of sugar.
1 Tbsp garlic powder.
1 Tbsp onion powder.
1 Tbsp chilli powder.
1 tsp pepper powder.
2 tsp oregano.

 Method: (wrapper)
Mix the flour and salt in a large bowl. Then, add the water and just mix around until the dough is moistened and it's a shaggy mess.
Let rest for 15 mins under a damp cloth.
Next, add the oil and knead the dough till smooth for 5 mins or longer.
Let rest for an hour or so!

After the resting is done, roll the dough into a rough log and cut it into two halves. Place one half back in the bowl under the damp cloth.
With the other half, roll out a 12 inch log and cut every one inch to have uniform pieces of dough.
Using your fingers press it down a little, pat it in some dry extra a.p flour and roll out into a four inch circle. I like cutting it with a cookie cutter to get it to be precise.
Do this for all the 24 pieces of dough and dust them with some cornflour if you're not using them immediately and so they don't stick.

Method: (filling)
To a pot add the granulated soya with 1 and a 1/2 cup water and some salt.
Get it to boil and the drain the soy.

To a hot wok, add 2 Tbsp of oil, the finely chopped onion and green chillies with a pinch of salt and saute for a bit. Add the finely chopped or grated carrot and the grated cabbage with the required salt. Saute only till they're slightly cooked and add the soya and cook for a minute. Then add the spring onions, soy sauce, the hot sauce, a pinch of sugar, onion powder, garlic powder, oregano, pepper powder, chilli powder, 2 Tbsp of water and saute for a bit.
Take it off heat and let cool completely.

Take one circle, pat the extra flour off and place 1 heaping teaspoon of the cooled filling in the centre.
To get this shape:
Fold one side over the other and press down in the centre to seal.
Then fold one side of dough, press it onto the other and seal! Do this until you finish one side, then repeat for the other! It comes with practice, keep trying!

To get this shape:
Slightly lift any one side up, making sure the filling stays put. Then start folding the sides onto each other and bring them all together. Twist, then pinch the top extra dough and you're done!

Steam all the momos until the dough is cooked and they look plump and slightly translucent.
Serve with mayo and hot sauce.

To make the skirrt :
To a 1/2 cup of water add 1 Tbsp cornflour and 1 Tbsp ap flour and stir well.
To a pan add 1 Tbsp oil and place the uncooked momos. Pour the the water mixture and cover! Make sure the heat is at low.
Check the pan, once the slurry is almost dried up the momos should've also been cooked, keep checking the pan.
It'll get brown soon. Once it's completely dried up add 1 Tbsp of oil all around and wait till it gets golden brown without the lid. Flip it carefully onto a plate!


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