Dim-Sum

Dim-sum, dumpling and momos are all of one kind, just the making composition is different. Most of us are huge fans of momos, isn't it?! As far as Robert Venturi was concerned, more is more, and less is a bore. So clearly, just few pieces of Dim-sums is not okayi!  Momo originated in Tibet while the dim sum is a product of China. The reason behind me giving an easy recipe to the dim-sum you want to have is because you won't find a dim-sum stall anywhere aroud you as much as you can find a momo stall. So lets start.. And remember to have it hot...! 

INGREDIENTS FOR 4 SERVINGS-

  • 2 cups refined flour

  • 1/2 tsp salt

  • 1 cup finely minced (chicken/prawn), (cabbage), (or mixed vegetables)

  • 1 tbsp oil

  • 1/2 cup onion-finely chopped

  • 1 tsp garlic-chopped

  • 1/2 tsp salt or to taste

  • 1/4 tsp vinegar

  • 1/4 tsp black pepper

LET'S MAKE IT! -

  • Mix the maida and salt and knead to a stiff dough, with water.

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  • Heat oil and add the onion and garlic. Saute till a little soft and add the vegetables or chicken/prawn. Turn around over high heat till slightly cooked.

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  • Take it off the heat and mix in the salt, vinegar and black pepper.

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  • Roll the dough thin (translucent) and cut into 4"-5" rounds.

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  • Wet the edge, place some filling in the center and bring edges together to cover the filling. Press to seal -- it will form a half moon shape. Steam for about 10 minutes and serve.