Momos or dim sums are one of the most delish of the Arunachal Pradesh cuisine. The outer covering can be made using flour, wheat flour or even rice flour. Stuffed with sautéed vegetables and seasoned mildly with pepper and soya sauce, they are relished either with a ginger garlic and tomato sauce or with dark soya sauce.
Ingredients :
For the outer covering:
- 250 gms maida/all purpose flour
- 2 tsps oil
- Salt
For the filling :
- 50 gms of the following vegetables :
- Cabbage
- spring onions
- bell peppers
- Grated ginger and garlic as per taste
- Salt
- 1tsp soy sauce
- 1/2tsp pepper powder
- 2 tbsps Amul butter
Method:
In a pan sauté the ginger and garlic in 2tbsps of butter for a couple of minutes. Add all the above mentioned vegetables and sauté till crunchy but done. Add the Soya sauce, pepper and salt and heat. Switch off and allow to cool thoroughly.
Mix the maida with salt and oil. Adding a little water at a time knead it to a semi soft dough. Keep it aside for about 15 mnts. Make 14 balls of the dough. Roll out into the size of a poori. Place the stuffing in the centre and bring the ends of the dough together by pleating them. Finish off with the rest of the dough. Place them in a steamer and steam for 15 mnts.
Note: keep distance while placing the momos in the steamer as they tend to expand while being steamed.
Sauce
Ingredients
- 20 dry red chillies
- One large onion minced
- 18 garlic cloves minced
- 2 inch piece of ginger grated
- 1 tbsp vinegar
- 2 tsps sugar
- 1 level tsp pepper powder
- 1/2 tsp soya sauce
- 3 tbsps tomato sauce
- 5 tbsps oil
- Salt
Method :
Grind the dry red chillies to a paste with water. Keep aside.
Heat oil. Add the ginger and garlic. Toss till they lose their raw aroma. Do not brown them. Add the onion and roast till translucent. Add the chilly paste and mix well. Saute till you see the oil oozing at the sides. Add half a cup of water and simmer for a couple of minutes. Add pepper, soya sauce, tomato sauce, vinegar and sugar. Boil well. Check to see if more sugar or salt is required. Remove from flame and allow to cool store in an airtight container. Stays good for a fortnight in the refrigerator. Serve momos hot with the sauce.
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