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Delicate steamed dumplings filled with a savory mixture of scrambled eggs and classic Indo-Chinese spices. These momos are a popular street food snack, perfect with a spicy dipping sauce.
Prepare the Dough
Cook the Egg Filling
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Delicate steamed dumplings filled with a savory mixture of scrambled eggs and classic Indo-Chinese spices. These momos are a popular street food snack, perfect with a spicy dipping sauce.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 280.89 calories per serving with 12.37g of protein, it's a moderately challenging recipe perfect for snack or appetizer or lunch.
Shape the Momos
Steam the Momos
Serve
After steaming, heat 1 tbsp of oil in a non-stick pan. Place the momos in the pan and cook until the bottoms are golden and crisp. Add 2-3 tbsp of water, cover, and cook for another 2 minutes until the water evaporates.
Add 1/2 tsp of red chili flakes or a dash of Szechuan sauce to the egg filling for extra heat.
Replace half of the maida with whole wheat flour (atta) for a more fibrous and nutritious wrapper. You may need to adjust the water quantity slightly.
Incorporate finely chopped carrots, bell peppers, or mushrooms into the filling along with the cabbage and onions.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrate-rich wrappers made from flour provide a quick source of energy to fuel your body and daily activities.
This recipe includes ingredients like ginger, garlic, and cabbage, which contribute vitamins, minerals, and antioxidants that support immune health.
A serving of 6 steamed Egg Momos contains approximately 280-350 calories, depending on the size and amount of oil used. Pan-fried versions will be higher in calories.
Egg Momos can be a moderately healthy snack. They are a good source of protein from the eggs. However, the wrappers are made from refined flour (maida). The steamed version is much healthier than the fried version. To make them healthier, you can use whole wheat flour for the dough.
Yes, you can prepare the dough a few hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature for about 20-30 minutes before rolling.
Yes, momos freeze very well. The best way is to freeze them uncooked. Arrange the shaped momos on a tray without touching, and freeze until solid. Then, transfer them to a freezer-safe bag. You can steam them directly from frozen, adding a few extra minutes to the cooking time.
The classic pairing is a spicy tomato and red chili chutney, often called 'momo chutney'. A simple dip of soy sauce with minced chili and vinegar also works wonderfully.
This usually happens for two reasons: either the dough is too dry, or the wrapper is rolled too thin in the center. Ensure your dough is pliable and keep the center of the wrapper slightly thicker than the edges.