Product Details

Ingredients:

For the Dough:

• All-purpose flour (maida): 2 cups
• Salt: 1/2 tsp
• Water: As needed
• Oil: 1 tsp

For the Filling:

• Chicken mince or mixed vegetables: 250 g (finely chopped vegetables like cabbage, carrot, capsicum, onion for veg momos)
• Ginger-garlic paste: 1 tsp
• Spring onions: 2 tbsp (finely chopped)
• Soy sauce: 1 tsp
• Salt: To taste
• Black pepper: 1/2 tsp
• Oil: 1 tbsp

For the Schezwan Sauce:

• Dry red chilies: 8-10 (soaked in warm water)
• Garlic: 8-10 cloves (finely chopped)
• Ginger: 1 tsp (finely chopped)
• Tomato ketchup: 2 tbsp
• Soy sauce: 1 tsp
• Vinegar: 1 tsp
• Sugar: 1/2 tsp
• Salt: To taste
• Oil: 2 tbsp

Instructions:

1. Prepare the Dough:

1. Combine all-purpose flour, salt, and oil in a bowl.
2. Gradually add water and knead into a soft, smooth dough.
3. Cover with a damp cloth and let it rest for 30 minutes.

2. Make the Filling:

1. Heat oil in a pan. Add ginger-garlic paste and sauté until fragrant.
2. Add chicken mince or vegetables and cook until done.
3. Stir in soy sauce, salt, and black pepper. Mix well.
4. Remove from heat, add spring onions, and let it cool completely.

3. Shape the Momos:

1. Divide the dough into small balls and roll each into a thin disc.
2. Place a spoonful of filling in the center of the disc.
3. Fold and pleat the edges to seal the momo. Repeat for all.

4. Steam the Momos:

1. Heat a steamer or idli cooker. Grease the steamer plate.
2. Arrange momos without overcrowding and steam for 10-12 minutes until the outer cover becomes translucent.

5. Prepare the Schezwan Sauce:

1. Blend the soaked red chilies into a smooth paste.
2. Heat oil in a pan, add chopped garlic and ginger, and sauté.
3. Add the chili paste, tomato ketchup, soy sauce, vinegar, sugar, and salt. Cook for 5-7 minutes until the oil separates.

6. Toss the Momos in Schezwan Sauce:

1. Heat a pan with 1 tbsp oil. Add the steamed momos and toss gently.
2. Pour the Schezwan sauce over the momos and coat evenly.

7. Serve:

• Serve hot with extra Schezwan sauce or chili dip on the side.

Tips:

• Adjust the spice level of the Schezwan sauce to your taste by reducing the number of red chilies.
• For crispy momos, pan-fry or deep-fry the steamed momos before tossing them in the sauce.
• You can use ready-made Schezwan sauce for convenience.

Enjoy your spicy and flavorful Schezwan Momos! 🥟✨