5 Unique Momo Recipes You Can't Afford To Miss

Momos, a street food, which took over the Country with its amazing taste has ample of varities available. The street food holds its origin from Tibet. Here we have some unique Momo's flavors and their recipes that you must try.

# Momo's Burger

Ingredients

Spice blend:

1 tablespoon ground coriander
2 teaspoon curry powder - (S&B Oriental Curry Powder)
2 teaspoons garam masala (Zamouri Spices)
1 teaspoon chili powder - (Gebhardt)
1 teaspoon ground ginger
½ teaspoon Szechuan peppercorns, ground (can substitute ground black pepper)
2 tablespoon neutral oil - canola, vegetable, grapeseed
1¼ pound ground pork
1¼ pound ground turkey
4 scallions, finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
½ bunch cilantro, finely chopped
¼ cold water
Kosher salt and freshly ground black pepper, to taste

Method

* Combine the spices together in a small bowl, stir in the oil and set aside. In a large mixing bowl combine the ground meats, scallions, shallots, garlic, cilantro, and water. Stir and pour in the spice mixture. Toss together until well combined, but try not to overwork. Shape into eight patties and set aside covered in the refrigerator until ready to cook.

* Set up grill for direct cooking over medium-high heat. Brush and oil grates before cooking. Grill burgers on hot grill for 4 to 6 minutes per side until firm to the touch (not hard) and the juices run clear. The internal temperature of the burgers should be 165°F.

* Allow burgers to rest for 5 minutes before serving wrapped in bibb lettuce leaves with the toasted cumin cucumber riata.

# Chocolate Momos

Ingredients

2 Tbsp powdered sugar (or according to taste)
2 Tbsp cocoa powder
3 Tbsp flour / maida
3-4 drops of vanilla essence
2 Tbsp milk
2 Tbsp vegetable oil

Method

* Take a bowl.Add all the dry ingredients in it.Mix it well.

* Now mix in the wet ingredients.Make a paste.

* Take a microwave friendly dish grease it well and pour all of the mixture.Microwave it for a 6-10 minutes on high temperature (Depends on your microwave.) Check it with a toothpick test and keep aside for cooling.

For Momos

1-2 cup Refined flour
1/2 tspn Salt
1 tspn Sugar
Water

* Take all the ingredients in a bowl except water and knead it well with the help of water.

* Now take small ball out of it and roll it like a puri size(quite thin).
Then put some of the crumbled cake on it and shape it like momos.

* Then steam it for 20-25 minutes.

# Spinach and Cheese Momo

Ingredients

Dough

3 cups of all purpose wheat flour

About 1.5 full cups of water

Spinach and Cheese Filling

One cup of cooked spinach (squeezed dry of water), chopped small
5.5 ounces (157 grams) grated parmesan cheese
4 cloves of garlic, minced
1 medium red onion, chopped small
2 tablespoons of cilantro, chopped small
5 tablespoon salt
A little bit of oil to grease the steamer

Method

* To make the dough mix water into flour, adding more bit by bit as needed until you can collect everything together into one mass. Knead until soft and smooth for about 10-15 mins. Cover and set aside for 20 minutes. Knead again before making the wrappers.

* Mix all the filling ingredients in a large bowl. Mix well with hand, adjust for seasoning with salt.

* For the dough, after a final knead, break off a small ball, roll between your palms to form a perfect circle. Dust working surface with flour.

* On the working surface gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a towel. Use a rolling pin to roll out each flattened circle into a wrapper.

* Make sure that the middle portion of the wrapper is slightly thicker than the edges to make sure the filling fits perfectly. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out,swirling a bit at a time. Continue until the wrapper attains 3 inch diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying out.

* To add the filling hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the filling.

For cooking:

* Heat up a steamer, oil the steamer rack well (to prevent dumplings from sticking) Arrange uncooked momos in the steamer. Close the lid, and steam until the dumplings are cooked through, about 10-15 mins.

* Serve hot with dipping sauce.

# Prawn Momos

Ingredients

Large sized prawns 10 - coarsely ground
Spinach 1 small bunch finely chopped
Cabbage 1/4 kg finely chopped
1 green chilly finely chopped
Garlic 4 pods finely chopped
Soya sauce 1/2 tsp
Salt accordingly
Maida or all purpose flour 1/4 kg
Refine oil 2-3 teaspoons

Method

* Make a firm dough of the all purpose flour with little salt and let it rest for 20 minutes

* In a wok add 2 teaspoons oil and sauté the garlic and chilli pieces then add cabbage and spinach

* Stir well and then add the ground prawns .

* Add salt accordingly and stir well.

* Finally add the soya sauce and stir well. The veggies should not be over cooked. It should be crunchy.

* Let the prawns stuffing get cooled

* Mean while separate the dough into amla sized balls

* Roll them into thin rounds and place tablespoon of the filling and roll them into momos.

* Steam the momos in a steamer and serve hot with chilligarlic sauce.

# Fried Chicken Momos

Ingredients

For the dough

2 cups (250 gm) refined flour
1/2 Tbsp salt
1/4 Tbsp baking powder

For the filling:

1 cup chicken mince
Oil to deep fry
1/2 cup onions-finely chopped
1 Tbsp garlic chopped
1/2 Tbsp soya sauce
1/2 Tbsp salt or to taste
1/4 Tbsp vinegar
1/4 Tbsp black pepper

Method

* Mix the refined flour, salt and baking powder and knead to a stiff dough, with water.

* Heat 1 tbsp oil and add the onion and garlic.

* Saute till a little soft and add the chicken.

* Turn around over high heat till chicken is almost cooked.

* 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 leave to cool.

* When ready to serve, deep fry in hot oil till brown and crisp and serve with soya sauce and chilli sauce.