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  • Hi.

  • Welcome to show me the curry dot com and Manu Gia and train will show you how to make the Momo's.

  • Now Momo's are a distant relative off dumplings or pot stickers.

  • And, er moments are made more in, you know, again in Tibet, Bhutan, Nepal on Northeast Region's off India.

  • So again, everybody's recipe berry is a little bit and, uh, really, it's this little little differences in all the different regions.

  • So this is my version.

  • And, uh, let's get started.

  • I'm gonna be showing you how to make vegetarian and non vegetarian.

  • Momo's so vegetarian being with vegetables and not measure and being with chicken.

  • Now you can't substitute the meat to whatever you like.

  • And so whatever the door I'm making is going to make half Bridgeton and half non mister.

  • And so now the moment the actual the skin off the Momo batters are, the mount stays the same.

  • The fillings.

  • You can double up the vegetarian or double up the chicken, so that way to be perfect for this mount.

  • So we have three cups off all purpose flour over here That we're gonna add 1/4 teaspoon off baking powder makes it and we're gonna add water a little at a time.

  • It's gonna need approximately one cup of water.

  • But again, everybody's You know, it depends on the crop and the kind of consistency off the all purpose flour.

  • So just put a little at a time and you'll see it all binding together and coming together.

  • So now you can do this part, even in the food processor.

  • So once everything comes together and it needs to be a little tough, so it's not like you're chapati flour, you know, it's a little tougher.

  • So bottom line is, I needed one cup plus maybe less than our table spoon more so it really depends on, um, you know, again your measurements and, you know, a little bit of Berries here and there.

  • So I'm gonna get rid of this now.

  • The bold someone we can work on it with on the counter is just easier.

  • You have to work the whole purpose floor a little bit, because get the gluten is going.

  • So I'm gonna need this for another 10 minutes.

  • Boy, that was a good workout.

  • All right.

  • Gonna leave it here.

  • Coverage of the tower and then, Meanwhile we'll get the fillings are started, so we'll start off with some chicken feeling.

  • So here I have 250 grams of chicken, which is approximately half a pound off chicken minced.

  • So to that I'm gonna add And four onions, the smaller onions that I have chopped fine And it's approximately 300 grams of onions.

  • So gonna mix the doll in, You know, admit seem like a lot of onions but, you know, that's where chicken dance me a little dry and this the juice comes and the flavor comes from the onions, So don't get shocked and I'm gonna add in some carrots just for color.

  • So I'm gonna add, like, one character to have grated on I have squeezed out although juice, tomato liquid So it just kind of squeezed it to this We're gonna add one tablespoon off ginger, minced one tablespoon off garlic minced.

  • Gonna put in some cilantro, Just a couple of strikes Now one of the things that goes in is dahlia or refined.

  • She's we're gonna use 1/3 cup melted, but you can use butter.

  • You can use Marjorie, And actually, margin would be perfect.

  • And some spices I'm gonna use about half a teaspoon of gonna masala one teaspoon of salt, half teaspoon off Rachel about Oh, now this is just forgive color.

  • Now, if you don't want it spicy, just eliminated or just but Oh, gosh, Meeting Mitch and I'm gonna just makes it all in.

  • This is all mixed in and look, Looks good.

  • So now for the vegetarian feeling, we're gonna be using cabbage.

  • So this is approximately little less than half of this is just to give you an idea what the size of the cabbage is.

  • Actually, it's less than half so half would be about here.

  • And what we have done is we have Ah, I put it in the food processor and let it go and then just sprinkled a little bit off, sold on it and let it sit.

  • So what that does is it?

  • Let's get all the liquid of the moisture out from the cabbage, and then we just squeeze the daylights out of it are squeezed the all the moisture out of it on.

  • Here it is.

  • And to this we're gonna add one carrot.

  • That's exactly what you've done to the characters.

  • Well, you squeeze out all the moisture.

  • Now, if you do not, you know, if you're not careful and removing all the moisture from the feeling, what's gonna happen is your moments are gonna be soggy, and then the skin is going to get wet, and it's just going to tear up while you're cooking it.

  • So now this is onions again.

  • Same as before.

  • Same amount.

  • This is just to give us approximate idea of what the size of the onions I'm talking about.

  • This is we use about four of these, so I would say probably, you know, one large one and 1/2 large onions in the U.

  • S.

  • And I'm gonna add the onions.

  • Also here, put an ad in cilantro about 245 Strength's one tablespoon off ginger minced red chili powder to taste Gara masala one teaspoon salt, one teaspoon Now if you're making this feeling ahead of time, I would suggest you put that in the salt just before you actually start.

  • Making the moment was because again, what's gonna happen is the onions are going to flip the water.

  • Go so again for the onions.

  • If you're doing it in the food processor, make sure you squeeze out all the liquid, all the moisture, the carrots, the cabbage, everything.

  • Squeeze out the moisture from it and only then put it in.

  • Otherwise you're gonna have a sloppy mess.

  • And it's not gonna be any fun to hear.

  • I have three tablespoons off Darla.

  • Same as the chicken filling.

  • You can also use Marjorie.

  • Now you can use my melted butter.

  • All of them work.

  • Fine.

  • Mixed.

  • Well, I'm gonna keep it aside.

  • Okay?

  • So let me introduce you to a Momo steamer.

  • Actually, it's just a steamer.

  • So anything any seem over the tight lead will work for the longest time.

  • Honestly, I would just take my real regular steamer, the one with the vegetables that just opens up, but that in and just work work with that.

  • So it's been half an hour and you're gonna get back to the door.

  • You go on.

  • It's softening up a lot more than it was.

  • So put it back on the board and needed for another five minutes.

  • And initially, when you start making them, you know that little bigger the little picker s o.

  • You know, you probably make little less, but I'm just really take out a little piece.

  • So that has, like, a large marble size Well, and we're gonna be using all purpose flour for dusting.

  • So I just got a little plate over here.

  • Take your ball, dip it in the flour, and then start drooling.

  • Now, though, tonight you make it the better to be.

  • And, of course, try and keep it as round as possible.

  • This is best when you have a few people in the house helping you, Riker the way that can be pretty boring.

  • If you have to make it alone, rule out the skins first, then do the feelings at one time.

  • So once you finish rolling, we'll put it over here and we'll cover it that way doesn't get dried out by the time we start feeling it.

  • And they were dusted one more time.

  • Get all the excess out.

  • If you're good at making two parties, this will be pretty good for you.

  • Pretty easy.

  • So this is about perfect.

  • So about two and 1/2 3 injures because anything bigger is going to be harder to fold.

  • So I'm gonna keep this year, and I'm gonna carry on and do the rest the moment skins have been rolled out.

  • So here's a steamer.

  • First thing you're gonna do is take a little bit of oil and a brush and just caught the bottom off the steamer so that the Momo's don't stick.

  • Now.

  • A lot of people also put you know either cabbage leaves or lettuce leaves or just like a little piece off carrot under the moment so that it doesn't stick and it just comes out like that.

  • I also have the bottom off the moment Pan filled it up with water.

  • Not the whole thing.

  • Probably just 1/4 needs to be a rolling boil before I put the moments on it.

  • So now, for the most intricate part in the most crucial part off this on actually, the most beautiful part of Moe's is the feeling.

  • So here's the skins.

  • Just take the feelings.

  • Hey, go!

  • You take it like that in in your palm and he put it in the center and he is intricate.

  • But you're gonna go with your one hand.

  • You're gonna fall.

  • It'll cross.

  • But you know, kind of just get that for a spot.

  • Well, it didn't pinch forged in a pinch folded in a pinch bulletin Pinch bulletin Pinch folded in a pinch, folded in a pinch.

  • Put it in, Hopes the other way around.

  • Bitch!

  • Here you go.

  • Hey, go.

  • Of course, had lots more practice.

  • You'll get a lot better.

  • So I have made them overs.

  • You have a look.

  • A couple of tips.

  • I definitely want to give special two for beginners is when you make the moments, make sure you pinch the sides and make sure that seals shut very well, because the way they tend to open up, you know, in the middle.

  • And the other thing I did waas the moment I made them.

  • Make sure you cover them so they won't dry up and they don't form across the skin.

  • So meanwhile, I have a pan over here and I'm going to get that going and I'm gonna I've got a little bit of water in here, so it's on high and I will cover it, and then it come to a boil.

  • So as far a steaming times are concerned for the vegetarian ones, you know, for the vegetables now they don't need as much time.

  • So probably about between 10 to 12 minutes.

  • But for the for the chicken one, since it is raw chicken and it's raw meat, you're going to cook it for atleast between 12 to 15 minutes.

  • I hear it boiling and I'm going to.

  • But the mom was on top now and you're making a few.

  • This is a few.

  • This is perfect.

  • But if you're making lattes, please make sure you keep enough space between them so that they, you know, they don't stick to each other and their cook.

  • So here you go, this is on, and I'm gonna put my time on for 12 minutes because I have vegetarian on what Non veg Turn one's in the end and I'll have a look at them says, being 12 minutes, we're gonna turn this off.

  • Of course, if you have to do more, so don't stop, carry on and could have transferred here.

  • And I want to show you what we're looking for.

  • It's hard to show on the stove and it's still hot, but this is what it looks like.

  • And the key is that if you touch the skin off the moment your mystic e, it should be, you know, it shouldn't be very stick.

  • It should be okay.

  • You should be able to lift it.

  • So this looks done.

  • I'm gonna pull them out.

  • And with them on a bladder.

  • Hot talked.

  • Of course, I can use tongs.

  • I should be using tongs.

  • But who wants to wait?

  • Now that's one of the biggest differences between Momo's and pot stickers or dumplings from, you know, China.

  • Are any of the other regions eastern regions that they use more glutinous?

  • All the rest are here.

  • We just use the regular one.

  • And that's exactly what Momo's are.

  • So this is how it ISS and they look absolutely fantastic.

  • I'm gonna give it a shot.

  • Of course we make chutney.

  • There's a video different.

  • So look it up.

  • Mmm.

  • I love the flavor.

  • It's just so right on the cabbage.

  • I'd had a vegetarian one.

  • I picked up the 1st 1 contest.

  • I mean the onions and the cabbage, and also have the crunch.

  • And there's flavor in there is just so amazing.

  • And the the skin of the Momo's right on.

  • I think it's very important to make sure you roll it out thin enough where it doesn't break.

  • But yet it's not It's not just all about the skin, it's this.

  • You know enough substance in there and you could taste the whole thing.

  • The whole bite is just amazing.

  • This is a non rich during one good look at it.

  • Amazing, though That's the one of the reasons I've used so much on units so that the chicken is juicy.

  • It's not dry.

  • This is really, really good.

  • It's gonna be a feast.

  • So if you like this video and you'd like to see more from us, please don't forget to subscribe to enjoy a mama's vegetarian or non vegetarian and join us again.

  • Another episode of Show Me the carrie dot com, adding a pinch of spice to your life.

Hi.

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蔬菜雞肉蒸餃食譜 | 咖喱秀給我看 (Vegetable and Chicken Steamed Momos (dumplings\Pot stickers) Recipe | Show Me The Curry)

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    林宜悉 發佈於 2021 年 01 月 14 日
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