Fried Momos
Main Ingredients
For the dough:
- 1 cup all-purpose flour
- Water, as needed
- Salt, a pinch
For the filling:
- 1 cup finely chopped vegetables (cabbage, carrots, bell peppers, etc.)
- 1 cup minced meat (chicken, pork, or lamb), optional
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon oil
- Salt and pepper to taste
- Chopped cilantro (optional)
For frying:
- Oil for deep frying
Directions
Prepare the dough:
- In a mixing bowl, combine the flour and salt. Gradually add water and knead until you have a smooth, pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
Prepare the filling:
- Heat oil in a pan over medium heat. Add minced garlic, ginger, and green chilies. Sauté for a minute until fragrant.
- Add the minced meat (if using) and cook until it’s browned and cooked through.
- Add the chopped vegetables and stir-fry for a few minutes until they are tender-crisp.
- Season with soy sauce, salt, pepper, and cilantro. Mix well and cook for another minute. Remove from heat and let the filling cool down.
Assemble the momos:
- Divide the rested dough into small balls and roll each ball into a thin, circular disc (about 3-4 inches in diameter).
- Place a spoonful of the cooled filling in the center of each disc.
Shape the momos:
- To shape into pleated momos, start pleating one edge and seal the edges together to form a half-moon shape. Ensure the momos are sealed tightly to prevent any filling from leaking out.
Fry the momos:
- Heat oil for deep frying in a pan or a deep fryer over medium heat.
- Once the oil is hot, carefully add the momos in batches, making sure not to overcrowd the pan.
- Fry the momos until they turn golden brown and crispy, flipping them occasionally for even cooking.
- Once done, remove the fried momos using a slotted spoon and place them on paper towels to drain excess oil.
Serve:
- Serve hot with a dipping sauce of your choice, such as spicy tomato sauce or a tangy soy-vinegar dip.