Mutton Fry Momo is rub by mutton with useful spices after the steam is fried. These momos aren’t served with a dip or soup on the side, though they come with a special fermented radish pickle.
Ingredients for the wrapper:
- Refined flour: 4 cups
- Oil: 1 tbsp
- Salt: ¼ tsp
Ingredients for the filling:
- Minced mutton meat (alternately, chicken or lamb mince): 500 g
- Salt: ¾ tsp
- Finely chopped garlic (small): 14
- Ginger paste: ½ tsp
- Coriander leaves or cilantro (finelychopped): ¼ cup
- Soy sauce: ½ tsp
- Vinegar: 1 tsp
- Turmeric powder: ¼ tsp
- White pepper powder: 1 tsp (adjustable)
- Finely chopped green chillies (de-seeded): 4
- Spring onion greens (finely chopped): ½ cup
- Finely chopped onion: ½ cup
Combine flour, oil, salt and water. Knead until the dough is soft and pliable. Cover and keep aside for at least 20 min. Make ping-pong-sized balls out of the dough. Flatten out each of the balls with a rolling pin to make not-too-thin circles. (If you make very thin circles, the momos will tear, as the stuffing is a little juicy.) Cover.
For the filling, mix all the ingredients together, except the last two. Marinate for atleast 30 min.
Add 3 tbsp oil to the wok and when it smokes, add the last two ingredients. Sauté briefly and add the marinated meat. Cook for 5 min. Cover for 3 more min.
When you open the lid, you will see some water coming out of the meat. Switch the gas off and strain the liquid, ensuring that a little amount of liquid is still left in the meat stuffing. We will use this liquid for making the Special Momo Dip.
Take 1 tbsp of the meat stuffing and put it into one of the flour circles. Seal this as shown.
Oil the steamer slightly and place the momos one by one. Cover and let it cook for 7 minutes flat. Momos are ready. Transfer the momos to a bowl. Once the momos cool down completely fry them. The momos cool down too quickly but we fry the momos only when needed to be served. You can keep the momos ready in the morning and serve them any time of the day after deep frying.
.Drop the momos in oil for frying. Drop as many momos as possible at once in the wok and fry until they get golden brown in color from all sides.