Sikkimese Steamed Momos

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Nepali Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 2 cups - flour
  • Water - as required
  • 1/2 tsp - baking soda
  • salt - to taste
  • 1/2 kg - finely chopped veg mixture: carrots, cabbage and (any or all 3 colour) capsicums
  • 1 - large onion, chopped very fine
  • 8 to 10 cloves - garlic, chopped very fine
  • 3 tbsp - soy sauce
  • 1 tbsp - chilli sauce
  • 1 tsp - freshly ground pepper
  • 3 tbsp - vegetable/canola/sunflower cooking oil

How to Make Sikkimese Steamed Momos

  • Mix the flour and salt to taste and add a little water at a time to make a stiff yet sticky dough (not too wet), like a pizza dough.
  • Keep aside covered with a moist napkin. Do not let it dry.
  • Heat oil in a pan and fry the onions to pink (not brown).
  • Add the garlic and fry well.
  • Then, add the mix vegetables mixture and fry well.
  • Add the soy and chilli sauces, freshly ground pepper and salt to taste and cook till the veg is done.
  • Make small balls of the dough and roll out each to 4-inch diameter rounds.
  • Dab some water on the edges and place a tablespoon of the mix in the centre of each circle.
  • Fold the edges and pinch and twist to seal or fold the momo in half (into a semi-circular/moon shape) and pinch the edges shut.
  • Place these arrangements onto a moist cloth/ parchment paper or well greased surface.
  • Before placing them in the steamer, ensure the steamer layers/trays are well greased.
  • Place the momos into the steaming dish and cook for 10-15 mins.
  • Serve with tomato chutney or tomato chilli sauce.