Momo or dumpling as it is called is a kind of steamed savoury which originated from Tibet and other South Asian regions like Nepal, Sikkim, Bhutan, Ladakh who are normally in the hilly regions. With various kind of filling it is a very healthy snack and like by all. Filling can be mince of any meat like yak, beef, pork, chicken or mix vegetables. They are normally steamed but can be pan fried or deep fried as well and are served with tomato based sauce or the meat broth itself. It is very delicious and can be made in many ways.

Ingredients:-

For the covering:-

•  1.25 kg Flour
•  Salt (a pinch)
•  ¼ tsp Soda bicarbonate(optional)
• ½ tsp Yeast(optional)

For the filling:-

Mix together all the below mentioned ingredients.

• 1kg Pork mince or beef mince
•  250 gms Onions (chopped)
•  1 cup Oil
• ½ tsp Ajinomoto
•  3 tbsp Soya sauce
•  Salt to taste
•  1 cup Water
•  1 Egg (optional)

Method:-

•  Sieve together salt, maida and soda bicarbonate (optional).
•  Add warm water to the sieved flour and make soft dough.
•  If using yeast then dissolve it in lukewarm water and add while making dough.
•  Leave the dough to rise for 5-6 hours or maybe overnight.
•  Roll into sausage shape, cut into 1 inch pieces.
•  Roll them into keeping the middle thicker and the edges thinner.
•  Put the prepared pork filling and pleat the edges firmly together, sealing as you proceed.
•  You can also make round dumpling.
•  Steam for 30 minutes if pork and 20 minutes if beef is used.
•  Serve hot with chilli sauce or tomato garlic sauce.