A detailed report on How to make Momos. Oops!! …How to ‘watch’ Momos being made :-)
[Disclaimer : Dev loves to eat; but that does not, in any way whatsoever, means that, he had a role to play in preparation of the Momos.]
Ladies & Gentle-ladies,
You have loved them, and you have hated them. But you can’t ignore them. I am talking about the delicious Tibetan Momos. And I swear, it is indeed an art (or I guess science) to prepare them.
So here is the complete recipe and a step by step guide to you know what 
-
Ingredients
- 1Tbsp – Blessings of Dalai Lama(!)
- 5Tbsp – Blessings of Tibetan Gods of Steamed Food
- 1MB – Google (for recipe)
- Rs 500 – Financial stabilty (for purchase of consumable ingredients)
- 67 Kg – A patient guy like Dev
- *** Kgs – Two Friends as cooks (NK & AA)
- 10 Mins – Prayers
Procedure
Step 1 :
Once you have arranged all the above mentioned ingredients, it is time for step 1. This is the most critical of all steps, because it is here, that we procure our secret recipe. You really need to be careful to find an authentic source for the recipe (for general & primitive information, check here). Once you get hold of one good-enough recipe, you need to either get a print of the same or rub some pen on the paper to note down the recipe, as depicted below –
Step 2 :
As you can see in the picture given below, you need to take flour or something really similar, and add water to it. Then you need to punch it for quite some time (a helpful tip here would be to remember something, like office work), till it attains a form similar to the one shown below. This is known as the Dough
Step 3 :
Circular shapes, for thousands of years have intrigued scientists and novices alike. A circular shape, neither has a start, nor an end. So,since we need to make circular discs from the dough, you need to find a real pro. And the pro I found was so fast at work, that even my camera had trouble getting a nice stable shot. (Pro=AA here)
Step 4 :
According to a great book ‘Zen & The Art of Momo Stuffing’, you may use the stuffing prepared from vegetables, along with spices etc, to stuff the discs. And once you have put the adequate amount of stuffing, you need to seal them to form dumplings. Now, I would like to share an experience here. Never underestimate the importance of sealing the dumplings. Because if you don’t seal them properly, it would result in a mess, that even great cooks won’t be able to handle.
(Pro=NK here)
Step 5 :
As you can see, the dumplings have been made. They have been properly sealed with emotions and are ready to be given a hot steam bath.
Step 6 :
Before placing the dumplings on the tray with depressions, you need to oil the depressions. This is done (I guess) to prevent the dumplings getting stuck. So, once you have oiled the tray, slowly and with great care, place the dumplings onto it and cover the lid. After that, allow the dumplings to have their share of steam bath for around 10 minutes. Beware though : Some dumplings might decide that 10 minutes is a much longer time than they can comfortably handle. So you need to be careful. This is where the above mentioned 2 Pro friend’s experience came into play.
Step 7 :
After the stipulated 10 minutes, you can open the lid and if your prayers (check ingredient list) have been answered, you will witness something like this.
Step 8 :
Nothing happens without the blessing of the powers above. So thank the Tibetan Gods of Steamed Food and serve the Momos with hot red sauce and juices (if you have more time to waste, you can read my earlier Juicy Adventures)
[Credits for preparation of Momos : NK, AA]
[Credits for consumption of Momos : Dev]
Great ingredients man! I love momos! My mouth is seriously watering! I quite non-veg though (or I used to eat a lot of lamb momos in the Tibetan restaurant in our hostel).
VIKAS |vikas-gupta.in
January 17, 2010 at 7:59 pm
Err, typo in my comment above. “Quite” is quit!
VIKAS |vikas-gupta.in
January 17, 2010 at 8:04 pm
ohhh… wow… amazin momos… dey look yum….
nice recipe dev!!
neha kotwal
January 17, 2010 at 11:36 pm
It was good seeing MOMOs being made.
Now is the time for taste.
B K CHOWLA
January 18, 2010 at 11:39 am
Wow.. nice receipe..
Kavya
January 18, 2010 at 2:18 pm
@Vikas Gupta
Ingredients are what make everything.
@Neha Kotwal
Blessings of Tibetan Gods of Yumness & Momos.
@B K Chowla
Sure thing…
@Kavya
Thanks.
Dev
January 19, 2010 at 2:31 am
aaah this recipe i believe is the secret han
Dew
January 19, 2010 at 8:51 pm
wow! You guys really had patience to make something that seems awfully complicated and is available at the Momo van next door..
Naina
January 19, 2010 at 11:11 pm
@Dew
@Naina
Yes Naina…patience is a virtue.
Dev
January 20, 2010 at 10:49 am
WoW!! That was a detailed and helpful post!!
Thank you..
And I am really feeling hungry now!
BTW, the dash of humor did add to the taste of this delicious post
pujathakur
January 20, 2010 at 12:24 pm
no sauce preparation?
funny recipe post- nice touch!
Reema
January 20, 2010 at 4:42 pm
Definitely looking forward to more such recipes.
Lekhni
January 20, 2010 at 7:51 pm
@Reema
for the Momos, who has the guts to make sauces… 
After working so hard
@Lekhni
Thats a surprise to know…
Dev
January 23, 2010 at 12:34 am
I am going to buy that idli-making utensil today. I will make momos in my room soon!
VIKAS |vikas-gupta.in
January 24, 2010 at 3:18 pm
Hii..
For me the food needs to ‘look’ beautiful.. Sadly, mo-mo isn’t 
I like the mo-mo, just so-so!!
Ambika
January 27, 2010 at 8:18 pm
I like the ingredient list, though I know not where I can get the first two
yummm.. *drool* but I have to confess.. the sauce looks yummier
Shruti
February 1, 2010 at 4:41 pm
@Vikas Gupta
Thats great.
Hope to see a writeup on your adventure too.
@Ambika
Hmmm…
@Shruti
Let me tell you a secret. Even I don’t know how these blessings can be sought. I guess they just come to those who are as patient as hard working as me
Dev
February 3, 2010 at 11:37 am
yum yum yum ..
Harsh
February 12, 2010 at 3:56 pm
Ahh thanks for the detailed recipe
Where do I go to hunt for 2 pros nw 
Pt6 is gonna b difficult though
Swaram
February 18, 2010 at 8:52 am
Hey Dev,
Waiting for your new posts
roopa
February 19, 2010 at 9:21 pm
bored of seeing d same post evrytym i visit.. plzz get a life n write smethng new…
neha kotwal
February 23, 2010 at 10:10 pm
Who’s AA?
Nitesh
February 24, 2010 at 10:31 am
Hey..that’s such a useful post
I am sure this will definitely help me..enhance my Momo making skills..thank you so much for sharing 
maverickshree
March 17, 2010 at 10:42 am
Awesome. Wish I had the skill and patience….for now ordering some would do I guess
shilpadesh
March 24, 2010 at 6:56 pm
@Harsh, Swaram, Roopa, Neha Kotwal, Nitesh
Sorry for replying late.
@Harsh
@Swaram
I agree. Finding pros is a job of a pro.
@Roopa
Even I was waiting to write new ones at that time. Now they have come into existences though.
@Neha Kotwal
Done & Got it.
@Nitesh
Generally, its the battery size.
@Maverickshree
My Pleasure Madam.
@Shilpadesh
Patience is a virtue.
Dev
March 24, 2010 at 10:59 pm
Yummyyyyyyyyyyyyyyyyyyyyyyy…. can you send some over?? This looks FAB!! Can’t wait to try it out myself
Pal
April 25, 2010 at 3:53 pm
@Pal
You are a bit late… the stuff has been consumated
Dev
April 26, 2010 at 2:21 pm
You mean ‘consumed’! ROFL!!!
Pal
April 26, 2010 at 7:18 pm
helpful blog i like momos n m ready 2 make moomos now
ypiiii
nikhil
April 20, 2011 at 3:13 pm
I am very very happy after knowing how to make momos,the delisious most delisious dish.
simran
October 4, 2011 at 8:00 pm
@Pal
Ofcourse!
@Nikhil
@simran
Dev
October 4, 2011 at 8:27 pm