235. Momo soup
want to go to Nepal again!
Our visit to Nepal many years ago was a memorable one. I loved the country and the people were very friendly. Though we had gone there in the month of April, it was freezing cold. The place we stayed at had a very small basic kitchen. No fancy food was available there. Our first meal was momo soup.” What is momo?” I asked the cook. He brought out a bowl of soup and showed me the momos. I thought, is that we get for food? However, once I got my veggie momo soup, I wanted some more. It was filling, warming to the heart on a cold chilly day and delicious. For nearly a whole week, momo soup was my dinner.
Momos basically resemble dumplings, wantons or dim sums. Momos(steamed bread) was introduced by the Chinese to the Himalayan countries of Nepal, Tibet, Bhutan and slowly became popular in the North eastern states of India. As the north eastern population travelled to the other parts of India, momos became more popular. Momos can be fried, steamed or cooked along with soups. Making different shaped momos is an art. I came across a recipe for momo soup on my diverse kitchen. Memories of Nepal came back and I had to make the soup at home. I changed the recipe quite a bit to suit my taste and on the availability of ingredients. So please feel free to play around with the ingredients.
4 to 6 Servings
momo wrapping or dough :
1½ cups plain flour (all purpose flour)
¼ tsp baking powder
¼ tsp salt
¼ to ½ cup water
momo filling :
2 cups of mixed vegetables finely chopped (carrots, french beans,mushrooms, zucchini etc)
1 tbsp oil
½ tsp garlic paste
½ tsp ginger paste
1 tbsp sesame seeds
½ tsp salt
1 tsp soy sauce
3 to 4 cups water or vegetable stock
1 tsp sesame oil
½ to 1 tsp chilli sauce
½ to ¾ tsp salt
½ tsp ginger paste
4 cloves of garlic, finely sliced
1 tbsp soy sauce
½ tbsp cider or rice vinegar
1 tsp brown sugar
1 to 2 star anise
veggies for the broth :
1 cup sliced mushrooms
½ cup sweet corn
½ cup chopped spring onion
4 to 5 chinese cabbage (napa cabbage leaves) cut into big squares
Momo dough :
- Sieve flour, baking powder and salt together into a bowl.
- Using ¼ cup water, form a stiff but smooth dough. Use more water if required.
- Cover the dough with a piece of cloth or cling film and let it rest for half an hour.
- Heat oil in a wide pan over medium heat.
- Add garlic, ginger and sesame seeds and stir fry for a few seconds.
- Add the chopped vegetables and stir fry over high heat for 3 minutes.
- Take the pan off the heat and let the filling become cool.
- Add salt and soy sauce and mix well.
- Divide the dough into 20 to 25 parts.
- Roll each part into a circle of about 3 inches diameter.
- Place a teaspoon of the filling in the middle and brings the edges together. You can make them like money bags, half moon shapes or any shape that you know. Place the momo on an oiled tray. Press the edges well to prevent any filling from coming out while cooking.
- Repeat the procedure with the remaining dough and filling.
- Cover the momos with a clean cloth till you get the broth ready.
- Keep the veggies for the broth ready.
- Take a deep pan and add water or stock to it.
- Place the pan over medium heat.
- Add all the ingredients for the broth and bring it to a gentle boil.
- Add the momos into the broth and let it cook for 5 minutes.
- Add the vegetables except the spring onion and let the broth simmer for further 3 minutes.
- The soup is ready when the momos are done.
- Garnish with chopped spring onion and serve.
- Roll out the dough for the momos thin. If they are thick, it will take a longer time to cook.
- Any left over filling can be added to the soup.
- Use carrots, french beans, baby corn, broccoli, bell pepper, onion etc for the broth.
- Use any vegetable, meat or chicken for filling.
- Use any ready made chilli sauce of your choice.
- Watch this video for the art of folding momos. Or make your own shapes.
- Fry the momos and serve with a dip.
- Use a bit of flour if the dough sticks while rolling.
- Use fresh coriander instead of spring onion for a different taste.
|baby corn machurian|
|mexican vegetable soup|