Why Momos are the Future of the Food Industry!

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Why Momos are the Future of the Food Industry!

If we really have to answer that question, we’re sorry to say, you have been living under a rock!! 

Momos have taken over the world, obviously not in a literal sense. But momos are the new sensation, everybody is talking about their favourite momo joint and recommending the place to their friends. 

The word “momo” is believed to have come from the Tibetan “mog mog,” and the dish travelled through northern and central Asia via caravan routes before arriving in the Indian Subcontinent and in the hilly regions of north India. Momos are dumplings that can be steamed or fried and are typically filled with a choice of meat, vegetables, or cheese. They are the most popular and well-known traditional Tibetan foods. 

Momo dumplings are different from typical dumplings in appearance, texture, and flavour since they are steamed rather than boiled. However, it isn’t always simple to distinguish a momo from other dumplings when choosing one. 

Their skin is firm enough to be handled without breaking as a result of one difference—they are created from wheat flour. Momos are an excellent finger snack because of this, and Tibetans always eat them with their hands.

The History of Momos and How They Started to Be Popular Again

Let’s go back to the last time you enjoyed a mouthwatering steamed or fried Momo stuffed with succulent meat or vegetables. Perhaps the savoury dumpling’s goodness inspired you to express gratitude to its creator for providing you with such a tasty treat. Have you ever thought about where your favourite food comes from specifically and why is it so popular?

Momo has a long history in Nepal, dating back to the fourteenth century. In the Katmandu valley, momo was originally a Newari delicacy. Through her marriage to a Tibetan ruler in the late fifteenth century, a Nepalese princess later introduced it to Tibet, China, and as far afield as Korea and Japan. “Mome” refers to steam cooking in Newari, one of the oldest languages spoken in Nepal. Momo, which is available in every restaurant, hotel, and home in Katmandu and other regions of Nepal, is to that country what pizza is to Italy. Some say that momos can be compared to Mount Everest, one of Nepal’s icons. As a result of the Nepalese populations who have emigrated overseas, its popularity has now passed national borders and is expanding throughout the rest of the world.

It would be accurate to refer to Nepali dumpling as “the king of fast food” because it has evolved into the ideal fast food item for people of all ages. The first words that come to mind when asked to describe momos in one sentence are gratifying, homey, comforting, and wonderful! These delicious bite-sized treats can make your day better. There are countless flavours and forms that can be added to this dish by travellers from other locations! Momos became more well-liked than any other Tibetan foods introduced to India for these reasons as well as because they were simple and affordable.

The Health Benefits of Eating Momos

Whether you reside in Pune, Delhi, Mumbai, or another part of India, we are all connected by our love of momos. On a chilly winter night, nothing beats a steaming bowl of momos with your favourite dipping sauce. Momos are now commonly available as a well-liked street food and snack thanks to their recent growth in popularity. What you should know about the health benefits of momos and their normal calorie content if you like them and think of them as your go-to snack. 

On average, momo has about 35 calories per serving. Typically, there are 6 momos on a platter of momos. This is equivalent to 175–280 calories. In addition to being delicious to eat, momos provide several health advantages for anyone who likes this food. Given that dumplings have long been regarded as nutritious food, this is not surprising. This is because the food is sizzling and the contents can be customised to our tastes. Everyone may agree that eating more vegetables will give your body more fibre. This is how it functions to improve your digestive system. In the same way that eating a salad is good for you and can help you have better bowel movements, consuming momos will help you avoid intestinal issues. The food is not only delicious, but it also helps your body’s metabolism. The protein content can assist in building stronger muscles.

So, we’ve given you not one, nor two, but a few reasons why momos are healthy and can be made a staple item in your diet. You will thank us later!

How To Make Homemade Momos At Home for Your Family or Guests

If you want to make your own momos at home with the ingredients of your choice, there are certain instructions you will need to follow. The simplest recipe that won’t fail, provided you follow the recipe with all your heart, is provided here if you want to serve dumplings today. Momos can be steamed, baked, or deep-fried. 

How To Make Momos At Home:

Make The Dough

  1. In a bowl, combine 1 cup all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon oil. Mix thoroughly with a spoon.
  2. Once you’ve added 2 to 3 tablespoons of water, start kneading to form a firm dough. Avoid making the dough too soft because it makes it difficult to form the dumplings. You can add an additional 1 to 2 teaspoons of water if necessary.
  3. A wet kitchen towel or napkin should be used to cover the dough. Give the dough 30 minutes to rest.

Make The Stuffing

Veg Stuffing:

  1. Slice the vegetables thinly. 1.5 to 1.75 cups of finely chopped vegetables are required. You can also finely chop vegetables like French beans, cabbage, and carrots using a food processor.
  2. In a wok or frying pan with a thick bottom, heat the oil. Add 1/2 tsp. of minced garlic. On low heat, sauté for 2 to 3 seconds.
  3. Add two finely chopped little spring onions, the whites of two spring onions. On low heat, stir and sauté for ten to fifteen seconds.
  4. Add all the finely chopped vegetables. Turn up the heat and stir-fry the vegetables for a few minutes. If a thick-bottomed pan was not used, sauté the vegetables over low to medium heat. Stir fry or sauté for two to three minutes. Then, add 1/2 teaspoon black pepper, 1 teaspoon soy sauce, and salt to taste.
  1. For an additional 2 to 3 minutes, stir fry over a medium-high temperature. Add one to two tablespoons of the spring onion greens after turning off the heat. Mix well. Check the flavour and, if necessary, add additional salt, pepper, or soy sauce.
  1. Let the stuffing cool down. 

Non-Veg Stuffing:

  1. Rinse the chicken with lukewarm water.
  2. Boil the chicken in a pan or a pressure cooker with some salt and pepper. You can add a tiny teaspoon of ginger and garlic-chilli paste to make it more flavorful. You can increase the amount of garlic paste if you want the flavour. When finished, finely mince the cooked chicken. Set it apart. 
  3. Add the chicken to a mixing dish, then add the chopped vegetables. Mix thoroughly to integrate everything. Stir thoroughly after adding soy sauce to the chicken mixture.

Portion & Roll The Dough

  1. Separate the dough into two pieces. From each piece, create a 7 to 8-inch log. Slice the timber into even pieces. Each piece of dough should be formed into a ball, and they should be kept under a damp napkin.
  2. Place each dough ball on a board that has been lightly floured. Each dough ball should be formed into a thin circle with a 3 to 4-inch diameter. The centre must be thick and the margins must be thin.
  3. Whatever stuffing you want, put 2 to 3 teaspoons of it in the centre. In the centre, distribute 2 to 3 teaspoons of vegetable stuffing. Start pleating the momos. The middle of each pleat should be joined.
  4. There’s your perfectly pleated and shaped momo, or at least we hope so! 

Steaming The Momos

  1. Put some oil in a steamer pan. Put them in the pan, allowing room between each one. They can be steamed in a steamer pan or an electric cooker. To steam, you can alternatively use an idli pan or pressure cooker.
  2. Till the exterior dough turns transparent, steam the covered container for 5 to 6 minutes. Avoid overcooking since the exterior dough will become chewy and dense. Depending on the momos’ cover’s thickness, the steaming time may change.
  3. Serve hot vegetarian momos with tomato sauce, spicy schezwan sauce, red chilli-garlic sauce, or momos chutney and lots of love, just like we do!

Conclusion: The Next Step Towards Better Food

Momos will always be soul food, no matter the day or the mood! 

The most adaptable cuisine you’ll ever come across, a momo may be served as a gourmet dish in a flavorful broth made of meat or as a quick snack on the go with tangy sauces. Momos are quickly establishing themselves as the hottest ticket in town.

Momos have come a long way from home but have found a comfortable spot in our hearts and will always be cherished, till the end of time. 

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