Dimsum (momo) cooking method

Hi friends. Today I am back with a dish which is very popular in Himalayan region. In India and Tibet we know it by name MOMO and Chinese also call it DIMSUM. MOMO are very easy to prepare at home, but you need to do a bit more physical effort.

INGREDIENTS:

Cabbage- ½ kg

Onion- 3 medium sized

Ajinomoto- 1 teaspoon

Refined oil- 1 tablespoon

Salt & Chilli- as per taste

Maida- ½ kg, knead it into a hard dough with the help of water.

NOTE: You will need a utensil, which has a solid base for water to boil, and perforated roof to let the steam pass to ripe the MOMO. It is separately available in market in different sizes, known as MOMO MAKER.

METHOD:

Shred the cabbage and onion then add monosodium glutamate (ajinomoto), salt, refined oil, and chilli powder. Mix it well. Keep it aside for 20 minutes. Water will get separate. Discard the water. Now make a number of small balls of Maida dough. Roll these balls on a flat surface with the help of a rolling pin in circular shape and  spread some quantity ( depending upon the size of Maida ball) of the mixture of cabbage( you have prepared earlier) on them, fold from middle and close the edges by slightly pressing with your fingers. Now let them ripe in steam for 15 minutes.

Your dish is ready and you can have them either with tomato sauce or with spicy ginger-garlic-tomato chutney.