Tibetan “mog mog”, or Momos, are delicious steamed dim sums of Tibet and Nepal. The snack is a popular street food all across India, with endless varieties of stuffings, but is especially prominent in states like Ladakh and Sikkim. Dip these savoury delights in our 100% natural, Garlic + Chilli Stir Fry Sauce for an explosion of irresistibly spicy flavours in the mouth.
Chef’s note:
Keep the momos soft and moist with a lid or damp cloth and begin to serve when they’re no longer sticky to the touch.
Ingredients:
- 2 to 3 tablespoons of Boombay’s Garlic + Chilli Stir Fry Sauce
- 200 grams of Assorted Mushrooms
- 100 grams of Water Chestnut
- 2 teaspoons of grated Ginger
- 50 grams of Spring Onion
- 1 teaspoon of Soy Sauce
- Salt and pepper to taste
- 20 to 30 Momo wrappers
Products Used:
1
Prep
- Clean the mushrooms and finely chop them
- Finely chop the water chestnut and the spring onion
- Separate the whites and greens of the spring onion
2
Cook
- Heat oil in a pan
- Add mushrooms and sauté until golden brown on the edges
- Add ginger and spring onions and sauté until the raw aroma of ginger disappears and the onions have cooked
- Add this mixture to water chestnuts and add soy sauce, salt and pepper
- Cool the mixture completely
- Make momos with wrappers of the size and shape of your preference
- You can either steam the dumplings completely or steam and then fry the other side
- Dip the Momos in our Garlic + Chilli Stir Fry Sauce and enjoy