Ella Walter
Momos are dumplings made with flour and stuffed with vegetables, seafood, chicken, or paneer (cottage cheese). They are a popular Tibetan recipe and a common North Indian street food. Momos can be steamed, baked, pan-fried, or deep-fried, with steamed momos being the preferred option for many. This guide will focus on how to steam momos in a pan.
How to steam momos in a pan
| Characteristics | Values |
|---|---|
| Dough | All-purpose flour, salt, oil, and water |
| Filling | Finely chopped mixed vegetables (cabbage, carrots, French beans, capsicum, and mushrooms) |
| Spices | Soy sauce |
| Sauce | Spicy momos chutney, Schezwan sauce, sriracha sauce, hoisin sauce, or red chilli garlic sauce |
| Steaming process | Heat water in a steamer, greased steamer pan, or deep vessel. Place momos with space between them. Steam for 5-7 minutes over medium flame until translucent and shiny. |
| Notes | Prevent sticking by brushing the steamer with oil or lining it with a cabbage leaf. Do not over-steam, as the dough will become dense and dry. |
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What You'll Learn
- Prepare the filling: finely chop vegetables and sauté with garlic and spring onions
- Make the dough: mix flour, salt, oil and lukewarm water. Knead and rest for 30 minutes
- Shape the momos: fill dough with filling and shape into potli/dumplings
- Prepare the pan: grease a steamer plate/pan or line with a cabbage leaf
- Steam the momos: place momos in the pan, ensuring they don't touch. Steam for 5-7 minutes
Prepare the filling: finely chop vegetables and sauté with garlic and spring onions
Preparing the filling for steamed momos involves a few simple steps. First, you'll want to gather your chosen vegetables. A typical mix includes cabbage, carrots, French beans, capsicum (green peppers), and onions, but you can also add mushrooms for a meaty texture and umami flavour. Finely chop all your vegetables—you can do this by hand or use a food processor for speed and efficiency.
Next, heat a couple of tablespoons of oil in a thick-bottomed pan. Add your garlic, and sauté briefly on medium-low heat. Then, add your spring onion whites and continue to sauté for a little longer—around 10 to 15 seconds. At this point, you can add your onions and continue to sauté, or, if you prefer, you can stir-fry all your vegetables together with salt and pepper until cooked, and then add your spring onions at the end.
For extra flavour, you can add ginger, chillies, and a dash of soy sauce and garam masala to your filling. Once you've prepared your filling, you can start assembling your momos.
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Make the dough: mix flour, salt, oil and lukewarm water. Knead and rest for 30 minutes
To make the dough for steamed momos, you'll need all-purpose flour, salt, oil, and lukewarm water. The exact quantities aren't crucial, but a good starting point is 1 cup of flour, 1/4 teaspoon of salt, 1/2 teaspoon of oil, and 2 to 3 tablespoons of water. You can adjust the amount of water as needed—the dough should be firm and tight, not soft.
Mix the dry ingredients and oil together in a bowl with a spoon or, alternatively, your hands. If you're using a stand mixer, remember to scrape down the sides of the bowl to ensure everything is combined. Then, add the lukewarm water in parts and knead the mixture into a firm dough. You can do this by hand or with a stand mixer on low speed. The dough should be slightly tacky but not sticky. If it's too sticky, you can dust the surface with a little flour.
Once you've kneaded the dough for a few minutes, you should have a relatively smooth ball. Cover the dough with a damp cloth or kitchen towel and let it rest for 20 to 30 minutes. This resting period is important as it allows the dough to become pliable and easy to roll out thinly. It also ensures that the momos will have a good texture after steaming.
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Shape the momos: fill dough with filling and shape into potli/dumplings
To shape the momos, first roll out the dough into small circular discs. The dough should be firm and tight, so be careful not to use too much water when making it. If the dough is soft, it will be difficult to shape. Next, add your chosen filling to the centre of each disc. You can use a single vegetable, a combination of vegetables, or even meat. Popular vegetable options include cabbage, carrots, French beans, capsicum, and onions. Mushrooms are also a great addition for a meaty texture and umami flavour.
Once the filling is in place, it's time to shape the momos. The traditional shape is a "Potli" or pleated bag shape. To do this, start by joining the edges of the dough in the centre, above the filling. You can do this by pressing the edges together or pinching them together. Then, create pleats in the dough, working from one side to the other, until you have a pleated bag shape. Be sure to seal the momos well so that the filling doesn't come out during steaming.
You can also experiment with different shapes if you want to get creative. Just make sure that the momos are well-sealed to prevent the filling from leaking out.
Keep the shaped momos covered under a moist napkin until you are ready to steam them. This will help to prevent them from drying out.
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Prepare the pan: grease a steamer plate/pan or line with a cabbage leaf
To prepare the pan for steaming momos, you will need to grease a steamer plate or pan. This can be done with oil to prevent the momos from sticking. Alternatively, you can line the plate with a cabbage leaf, which will also help to prevent sticking.
If you don't have a steamer plate or pan, you can use a deep vessel. Just make sure the plate you grease or line with a cabbage leaf fits easily into the vessel. You can also use a pressure cooker or bamboo steamer. If you're using a pressure cooker, don't use the whistle while steaming the momos.
When preparing your pan, keep in mind that you'll need to leave some space around the momos for them to expand. Also, be sure that the water does not come into contact with the momos while steaming.
Once your pan is prepared, you can arrange the momos on the plate, leaving some space between them. Then, you'll be ready to begin steaming!
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Steam the momos: place momos in the pan, ensuring they don't touch. Steam for 5-7 minutes
Once you have prepared your momos, it is important to keep them covered under a moist napkin until you are ready to steam them.
To steam momos in a pan, first, heat 1.5 to 2 cups of water in a steamer, electric cooker, or pressure cooker. You can also use a bamboo steamer. Let the water come to a boil. If you are using a bamboo steamer, brush the metal sheet with holes with olive or sunflower oil to prevent the momos from sticking.
Next, carefully place the momos in the pan, ensuring they do not touch each other. This is to allow them space to expand and also to prevent them from sticking together.
Cover the pan with a lid and steam the momos for 5 to 7 minutes over a medium flame. The steaming time may vary depending on the thickness of the momo covering, the intensity of the flame, and the type of pan and steamer used. For example, if using a bamboo steamer, steam the momos for 10 to 12 minutes at approximately 100 degrees Celsius.
Your momos are done when the dough feels non-sticky and has a transparent look. Remove the lid and transfer the momos to a serving plate or tray. Enjoy your freshly steamed momos!
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Frequently asked questions
To steam momos in a pan, heat 1-2 cups of water in a steamer or deep vessel over a medium flame. Place a greased plate or steamer plate with the momos inside the vessel, ensuring there is some space between them. Cover the vessel with a lid and steam for 5-7 minutes. Check if they are cooked by touching one—if it is not sticky, it is ready.
Steam momos for 5-7 minutes. The steaming time may vary depending on the thickness of the momo covering and the type of pan and steamer used. To prevent overcooking, note that the dough will become dense and dry if steamed for too long.
Your momos are done steaming when the dough is no longer sticky. The momos will also have a transparent look when fully cooked.
