Wednesday, July 20, 2011

Momos on the mind

Momos were suddenly omnipresent in most of my conversations over the last couple of days and I thought to myself, it's high time I tried making them. I love momos. And I love pork momos the best. Chicken momos are a huge compromise and vegetable momos are an aberration. I had all the makings for pork momos in stock and I had finished the day's quota of work early. The omens were auspicious and my momo adventure began.

I first googled momo recipes just to get some basic concepts clear but nothing seemed to match with what I remembered from the momo parties in the Boys' Hostel at Deccan College all those years ago. I chanced upon some videos on Youtube which were a great help in figuring out the making of the momos themselves. 15 minutes of serious internet research and I was ready to rock and roll.

I put the pork mince out to thaw and chopped onions and grated some fresh ginger in the mean time. Once the pork was completely thawed I threw in the chopped onions, grated ginger and salt, mixed it all well and let it sit.

Flour, water and a good pinch of salt is all I used to make a soft pliable dough for the covering. Once kneaded thoroughly, it rested for about half an hour.

And then the real fun began.

I rolled out the requisite disc and then I proceeded to make the first momo. Here it is - 


not bad eh? 

As I made the rest of the momos they got easier as I got more confident. As soon as the first five were done I was ready to steam them and see how I had fared. 



I put them all in my quickly put together steamer which was a large pot with water on which I placed my stainless steel colander. I oiled this so the momos wouldn't stick. This I covered with a steel plate, bound the sides with a thick towel to minimise the steam that would escape. Once the water was boiling nicely I steamed the momos for about 25 minutes. Since I didn't have a proper steamer that shut tightly, I gave them some extra time. 


Here they are! My homemade pork momos..


With the first batch I realised that I needed to make the covering thinner and yes, the next batch did turn out even better with my newly gained knowledge. Fat juicy momos, mouthfuls of heaven, made by me. What a triumph!

I probably sound childishly thrilled but momos have so many memories attached that making them fairly successfully myself has been a special achievement indeed. A slice of the past visited me as I spent this evening making momos and reliving wonderful days at the Deccan College with our friends Aren and Chumbeno. Thanks guys, I could never have done this without you. 

3 comments:

Busy Bee said...

Very authentic looking and can almost taste the hot juicy pork inside. You go got me hungry for the momos
in the tiny eateries back home.

Atanu Dey said...

Looks good!! Momos also hold a very special place in my heart. Surprisingly, in Gurgaon, Momos are available as street food almost in every market. Quality is nowhere near the Tibetan Delight / Humro Momo / Momo Plaza class but not bad either.

Kristopher Noronha said...

#letsdothis #ohyesabhi