Steaming Momos: Pressure Cooker Hack For Perfect Dumplings

Momos are steamed dumplings popular in India, especially in the north. They are usually made with flour and stuffed with vegetables, seafood, chicken, or paneer (cottage cheese). While they can be baked or fried, steaming momos is the preferred method. To steam momos in a pressure cooker, first prepare the dough and filling. Next, fill the pressure cooker with water and place a greased plate or bowl inside. Arrange the momos on the plate or bowl, ensuring they have space between them. Cover and steam for around 5-15 minutes over low heat. The momos are ready when the outer dough becomes transparent and no longer feels sticky. Serve hot with a spicy sauce or chutney.

Prepare the dough

To prepare the dough for steamed momos in a pressure cooker, follow these steps:

• In a bowl, mix refined flour, whole wheat flour, or all-purpose flour with salt and oil. You can also add a little sesame or vegetable oil for added flavour.
• Gradually add water to the mixture and knead until you form a pliable dough. The dough should be firm but not too soft, as this will make shaping the dumplings difficult.
• Cover the dough with a damp cloth, moist napkin, or kitchen towel and let it rest for about 30 minutes.

The dough is now ready to be rolled out and stuffed with your favourite filling.

Get the filling ready

The filling for momos can be made with a variety of ingredients, including vegetables, seafood, chicken, paneer (cottage cheese), or just button mushrooms. Here is a detailed guide on how to prepare the filling for momos:

Start by heating some oil in a thick-bottomed frying pan or wok. You can use sesame or vegetable oil. Add ½ teaspoon of finely chopped or minced garlic to the hot oil. Sauté the garlic for 2 to 3 seconds on medium-low heat. You can also add ginger at this stage if you like.

Next, add the spring onion whites (about 2 small spring onions, chopped finely) to the pan. Stir and sauté for 10 to 15 seconds on medium-low heat. If you don't have spring onions, you can use regular onions.

Now it's time to add the vegetables. Finely chop your chosen vegetables, which may include cabbage, carrots, French beans, capsicum, and onions. You can also add white button mushrooms for a meaty texture and extra flavour. Add all the vegetables to the pan and stir-fry on medium to high heat for 2 to 3 minutes.

At this point, you can also add some soy sauce, salt, and pepper to taste. Continue to stir-fry the vegetables for another 2 to 3 minutes. If you want to add some spice, you can include green chillies.

Once the vegetables are cooked to your liking, switch off the heat and add the spring onion greens. Mix well and adjust the seasoning if needed. Let the filling cool completely before assembling the momos.

You can also add other ingredients to the filling, such as grated radish, mushrooms, or boiled and mashed potatoes. If you like a sweeter filling, you can add a pinch of sugar to the vegetables while stir-frying.

Shape the momos

Shaping the momos is an art that comes with practice. Here is a step-by-step guide to shaping the momos:

Portion and Roll the Dough:

• Divide the dough into two parts.
• Roll each part into a log shape, about 7 to 8 inches long.
• Cut the logs into equal slices.
• Shape each slice into a ball and keep them covered with a moist napkin or kitchen towel.
• On a lightly dusted board, roll each dough ball into a thin circle, about 3 to 4 inches in diameter. The edges should be thin and the centre thick.
• (Optional) Apply water with your fingertip or a small pastry brush to the edges of the circle.

Filling and Shaping the Momos:

First Technique: Pleating

• Place 2 to 3 teaspoons of vegetable stuffing in the centre of the rolled-out dough.
• Lift one side of the edge and start pleating. (Refer to the video for a detailed demonstration of pleating.)
• Join all the pleats in the centre.

Second Technique: Joining the Edges

• Bring both ends of the rolled-out dough together and join them.
• This technique is similar to shaping gujiya or karanji.
• You can stop here or proceed to the next step for a more secure seal.
• Lift the edges from one side and start pleating, then join them in the centre to seal.

Keep the shaped momos covered with a moist napkin or wet cloth until you are ready to steam them.

Grease the idli stand

To grease the idli stand, you will need to use oil. Sesame or vegetable oil are good options. You will also need to have your momos ready to place on the stand.

First, grease the idli stand. You can use a brush to apply the oil, or you could use your hands. Make sure to coat the stand well, as this will prevent the momos from sticking.

Next, arrange the momos on the stand, placing one momo in each receptacle. This ensures that the momos have enough space to cook evenly and that they don't stick together.

Once the momos are arranged on the stand, you can place the stand inside the pressure cooker and proceed with steaming the momos.

Greasing the idli stand is an important step in the process of steaming momos. It ensures that the momos do not stick to the stand and makes it easier to remove them once they are cooked. It also helps to create a barrier between the momos and the stand, allowing them to cook more evenly.

Steam the momos

Now that you have prepared your momo dough and filling, and shaped your momos, it's time to steam them!

First, prepare your pressure cooker by filling it with water. The amount of water required will vary depending on the size of your cooker, but generally, you should fill it up to about an inch from the base. Place a steamer plate or any other plate inside the cooker, ensuring there is space between the water and the plate. Grease the plate with oil to prevent sticking.

Next, carefully arrange your momos on the plate, making sure they have some space between them. You don't want them to stick together during steaming. Once you have filled the plate, it's time to start steaming! Cover the cooker with the lid, ensuring that the vent is open to allow steam to escape. Do not use the pressure regulator.

Set your stove to medium heat and allow the water to come to a boil. Then, reduce the heat to low and continue steaming for about 5-6 minutes for electric cookers or 15 minutes for stovetop pressure cookers. The momos are ready when the outer dough becomes transparent and no longer feels sticky. Be careful not to overcook them, as this can make the dough dense and chewy.

Once the momos are cooked, turn off the heat and carefully remove them from the cooker. Serve them hot with a spicy sauce like schezwan sauce, chilli-garlic chutney, or tomato ketchup. Enjoy your delicious homemade momos!

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