Authentic Sikkimese CuisineMomo

Momo is a type of steamed dumpling with some form of filling. A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Traditionally, momo is prepared with ground/minced meat filling, but in the modern era, this has changed and the fillings have become more elaborate.

These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations. The dough is rolled into small circular flat pieces. The filling is then enclosed in the circular dough cover either in a round pocket or in a half-moon or crescent shape. People prefer meat that has a lot of fat because it produces flavorful juicy momos. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. The dumplings may also be pan-fried or deepfried after being steamed.

The momo is served with hot soup, that used to prepare it in the mucktoo, along with hot chilly pickle that`s call “doley khurchani ko aachar” in local language.

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