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The processes of making momo's explained in a easy slides with pictures. Taken from the GO LOCAL | Cook like a Local .... cooking classes by Sakuntala Rokka in Kathmandu.This course can be booked via www.socialtours.com
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PACKAGING OF PRODUCTS
MO:MOs- the process -
COOK like a LOCALGO LOCAL
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PACKAGING OF PRODUCTS
1. Cutting & grinding of vegetable and spices
The vegetables would be first cut and then grinded so that it would be as fine as they will get for they would have to cook fast . They can alternatively be put in a mixer which would be faster.
Hand grinding releases juices and oils from the mix which adds taste to the final product.
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COOK like a LOCAL MO:MOs l the process
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2. The making of the dough
This part would be after the filling is ready. The texture of the dough can be perfected by adding flour or water as required.
The easiest way to do this is in a flat surface with flour sprinkled on it so that the dough does not stick.
After the prefect texture has been reached, the dough must be covered and left for 20 minutes.
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COOK like a LOCAL
3. Rolling of the dough
This will be done after the dough has been sitting for 20 min and then separated into small round balls.
These then can be rolled out with a rolling pin or by hand on a flat surface, flour is put on this surface so that the dough won’t stick.
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4. Folding of vegetable mixture into the dough
a) Here an adequate amount of the vegetable is put into a rolled piece of dough
b) from one end overlap the dough to start closing the momo
c) the two ends are closed by gently applying pressure , squeezing the two parts together
d) This previous action is repeated until the end and This should hold the momo together and give a pouch shape.
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5. the momos can have different shapes depending how people prefer to have it, alsodepending how it is being prepared (fried, open, steamed).
6. The next stage is to cook them (steamed, fried, or steamed & fried)
7. Serve hot with a fresh sauce.
COOK like a LOCAL MO:MOs l the process
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