Double Momos

Introduction

Momos, the beloved Himalayan dumplings, have captured the hearts of food lovers worldwide. Double momos take this classic dish to a whole new level by incorporating two layers of fillings inside one wrapper, offering an explosion of flavors with every bite. This delightful variation is perfect for those who enjoy experimenting in the kitchen while savoring authentic Nepalese cuisine.

The History

Momos are believed to have originated from Tibet and made their way into Nepal through trade routes centuries ago. Over time, they evolved into a staple dish in Nepalese households and restaurants. The idea of double momos emerged as a creative twist on traditional recipes, combining different ingredients or textures within a single dumpling to enhance its taste and appeal. Today, it’s not just about eating but experiencing artistry wrapped in dough!

Ingredients Breakdown

• Momo Dough: All-purpose flour (maida), water, salt.
• Filling #1 (Meat): Minced chicken/beef/pork, ginger-garlic paste, onions, green chilies, cumin powder, coriander leaves, soy sauce, salt, pepper.
• Filling #2 (Vegetable): Cabbage, carrots, green peas, spring onions, garlic, turmeric powder, sesame oil, salt.
• Toppings & Garnishes: Sev, chopped coriander, chili sauce, tomato ketchup.
• Dipping Sauce: Tomato puree, vinegar, honey, crushed red pepper flakes, lime juice.

Step-by-Step Recipe

1. Prepare the Dough: In a mixing bowl, combine all-purpose flour with a pinch of salt. Gradually add water and knead until you achieve a soft, pliable dough. Cover and let it rest for 30 minutes.
2. Make Filling #1 (Meat): Heat oil in a pan and sauté minced meat along with ginger-garlic paste, finely chopped onions, and green chilies. Add spices like cumin powder, soy sauce, salt, and pepper. Cook until the mixture is well-combined and slightly dry.
3. Make Filling #2 (Vegetable): In another pan, heat sesame oil and stir-fry shredded cabbage, grated carrots, green peas, and chopped spring onions. Season with turmeric powder, salt, and pepper. Let cool completely.
4. Assemble the Momos: Divide the rested dough into small balls and roll them out into thin circles. Place a spoonful of meat filling at the center, followed by vegetable filling. Fold the wrapper into your preferred shape (crescent, pleated, etc.) and seal tightly.
5. Cook the Momos: Steam the assembled momos for 15-20 minutes over medium heat using a steamer basket. Ensure they are fully cooked before serving.

Tips

• To prevent the wrappers from tearing during steaming, dust them lightly with cornstarch or flour.
• If making ahead, freeze uncooked momos on a tray, then transfer to an airtight container for storage. Simply steam when ready to eat.
• For extra flavor, brush the tops of the momos with garlic butter after steaming.
• Experiment with various herbs such as thyme or oregano to give your fillings a unique twist.

Variations and Customizations

Double momos offer endless possibilities for customization. You can try replacing the meat filling with paneer or tofu for vegetarians, or add cheese for a gooey indulgence. Spice levels can be adjusted according to preference, and the dipping sauce can include additional ingredients like ginger or cilantro for freshness. For a healthier option, use whole wheat flour instead of all-purpose flour for the dough.

Health Considerations and Nutritional Value

While momos are traditionally fried, opting for steamed versions significantly reduces fat content without compromising taste. A standard serving of double momos provides a balanced mix of protein (from meat/tofu), fiber (from vegetables), and carbohydrates (from the dough). However, portion control is key since excessive consumption may lead to calorie overload. Pair these dumplings with a side salad or clear broth soup for a more nutritious meal.

Ingredients

• 2 cups all-purpose flour (maida)
• ½ cup warm water (adjust as needed)
• Salt to taste
• For Meat Filling: 1 lb minced meat, 2 tbsp ginger-garlic paste, 1 medium onion (finely chopped), 2 green chilies, 1 tsp cumin powder, 1 tbsp soy sauce, fresh coriander leaves, salt & pepper.
• For Veg Filling: 2 cups shredded cabbage, 1 carrot (grated), ½ cup green peas, 3 spring onions, 1 clove garlic (minced), ¼ tsp turmeric powder, salt & pepper.
• Topping: Sev, chopped coriander, chili sauce, tomato ketchup.
• Dipping Sauce: 1 cup tomato puree, 1 tbsp vinegar, 1 tsp honey, crushed red pepper flakes, lime juice.

Directions

1. Knead the dough and set aside.
2. Cook both types of fillings separately and allow them to cool.
3. Roll out the dough and assemble the momos with dual fillings.
4. Steam the momos thoroughly and garnish before serving hot.

FAQ

Can I make double momos vegan?

Yes! Replace the meat filling with plant-based proteins like lentils, chickpeas, or jackfruit seasoned similarly.

How long do steamed momos stay fresh?

When stored properly in the refrigerator, steamed momos last up to 3 days. Reheat gently in a microwave or steamer before consuming.

What type of flour works best for momo wrappers?

All-purpose flour creates tender yet sturdy wrappers, but whole wheat or gluten-free alternatives can also work depending on dietary needs.

Summary

Double momos bring together two delicious fillings in one wrapper, creating a mouthwatering experience that’s easy to prepare at home. Experiment with flavors and enjoy this versatile dish any day!