Monpa momos
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Steamed dumplings of thin wheat dough filled with minced meat or vegetables and cheese, served with a fiery chilli paste.
Region: Tawang and West Kameng, Arunachal PradeshOccasion: Snack and meal; Losar and gatheringsTime: 1 hour 15 minServes: About 24 momosNon-vegetarian
Ingredients
- 2 cups wheat flour and about ¾ cup water
- 300 g minced pork, yak or chicken
- 1 onion and 2 spring onions, finely chopped
- 1 tbsp each garlic and ginger, finely chopped
- 1 cup finely chopped cabbage
- 1 tbsp oil or melted fat
- Salt to taste
- For the chilli paste: 6 dried red chillies, 2 tomatoes, 2 cloves garlic, salt
Method
- Knead the flour and water into a smooth, firm dough and rest for 20 minutes.
- Mix the meat with onion, spring onion, garlic, ginger, cabbage, oil and salt.
- Roll small balls of dough into thin circles about 8 cm across, thinner at the edges.
- Put a spoon of filling in the centre and pleat the edges together to seal.
- Steam on an oiled steamer tray over boiling water for 12–15 minutes.
- For the chilli paste, boil the chillies and tomatoes briefly and grind them with garlic and salt. Serve with the hot momos and a bowl of clear soup.
History
Momos came to the eastern Himalaya through the Tibetan Buddhist world. In Monpa homes, local fillings such as yak meat, pork and dried cheese are used.
Significance
Making momos is a family activity at Losar and other festivals, when many hands are needed to fold enough dumplings for guests.