Photo: raasiel · CC BY 2.0 · Wikimedia Commons

Jammukashmir · Snack

Kashmiri Momos (Meat-Filled Dumplings)

Traditional 3. Kashmiri Momos recipe

🧺 Ingredients

• 1.5 cups all-purpose flour (190g)
• 7-8 tbsp warm water (105ml)
• ¼ tsp salt (1.2g)
• 250g minced lamb or chicken
• 1 medium onion (80g, finely diced)
• 1 tbsp ginger-chilli paste (12g)
• ½ tsp garam masala (1g)
• ¼ tsp asafoetida (0.5g)
• ½ tsp salt (2.5g) for filling
• 1 tbsp chopped coriander (3g)
• Oil for steaming (1 tbsp)

👩‍🍳 How to make Kashmiri Momos

1. Mix flour and salt, knead with warm water to form soft dough
2. Knead 5-6 min until smooth and elastic
3. Cover with damp cloth, rest 20 min
4. For filling: Heat 1 tbsp oil in pan on medium heat
5. Add diced onion, fry 2 min until softened
6. Add minced meat, fry 3-4 min stirring until cooked (no pink remains)
7. Add ginger-chilli paste, fry 1 min
8. Add asafoetida, garam masala, salt
9. Stir-fry 1-2 min (meat browns, seasonings incorporate)
10. Stir in chopped coriander
11. Cool completely (approximately 10 min)
12. Divide dough into 16-18 equal balls
13. Flatten each ball into thin round (4 inches diameter, tissue-thin)
14. Place 1 tsp cooled filling in centre
15. Bring edges together above filling, pleat gently (create small pouch/coin shape with pleated top)
16. Make sure edges seal completely (don't leak during steaming)
17. Fill pot with water, place steamer basket inside
18. Oil steamer basket lightly to prevent sticking
19. Arrange momos in basket in single layer (not touching)
20. Bring water to boil, cover steamer with lid
21. Steam momos 10-12 min (they should be opaque, not translucent)
22. Remove carefully with steamed-up appearance
23. Serve hot with spicy chutney or soy sauce dip
24. Visual cue: Translucent steamed dough, visible filling slightly through dough, pleated sealed top, slightly shiny from steam
25. ---

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