Serves 8

Meat Filling

Ingredients
4 chicken breast halves, meat removed and minced salt, paper and accent to taste
2 minced onions sauce 1 teaspoon garam masala* optional
5 cloves garlic (or to taste), diced 10 ml little oil or ghee (clarified butter) to moisten
1 large piece ginger to taste, diced Mix these ingredients together well
1-2 tablespoons soya sauce

Vegetable Filling

Ingredients
onion, cabbage, green beans and cauliflower all finely chopped and lightly steamed or blanched until slightly limp,enough to make about 3-4 cups. 1 teaspoon garam masala* optional
season with minced garlic, ginger, soya sauce, salt and accent to taste, using the above recipes as guidelines a little oil or ghee (clarified butter) to moisten

Dough

Ingredients
3-4 cups flour and enough cold water to make a smooth dough. Knead lightly and break off small pieces, rolling each into a thin round about 3 1/2 inches in diameter.

Method

  1. Put a heaping teaspoon of the filling in the middle of each dough round. Form the momo in any of the following traditional shapes, using one hand to pleat or pinch and the other to both hold the momo and keep the filling from oozing out.
  2. 8-pleated half moon shape.
  3. 6-pleated round shape, with the pleats in the center like a top- knot.
  4. the 9-pleated half moon shape with the ends brought around to almost touch. or
  5. the fluted half moon shape in which the ends have been brought around and pinched together to form a circle.
  6. Arrange on a steamer coated with vegetable oil spray and steam, covered 10-15 minutes. Serve with a soya sauce.
Nutrient Composition Per Momo
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 49 Carotene ( μg ) 0.75
Protein (g) 6.79 Vitamin C (mg) 1.38
Carbohydrate (g) 2.17 Mg (mg) 10.93
Fat (g) 1.43 Na (mg) 0.5
Fibre (g) 0.13 K (mg) 15.88
Minerals (g) 0.42 Mn (mg) 0.14
Calcium (mg) 13.05 Zn (mg) 0.12
Phosphorus (mg) 74.44 Cr (mg) 0.003
Iron (mg) 0.16