Keema Momos

1. 1
   knead · ~28 min

   Knead the dough.

   Mix all-purpose flour, half of the salt, 1 teaspoon oil, and warm water into a firm dough. Knead for 6 to 8 minutes until smooth, then cover and rest for 20 minutes.

   TIPKeep the dough slightly firm so the wrappers hold their shape after steaming.
2. 2
   saute · ~12 min

   Cook the keema filling.

   1.Heat 1 teaspoon oil in a pan over medium heat.

   2.Add onion, cabbage, garlic, ginger, and green chili. Cook for 3 to 4 minutes until lightly softened.

   3.Add mutton keema, soy sauce, remaining salt, and black pepper.

   4.Cook for 6 to 8 minutes, breaking up the meat, until the keema is cooked and fairly dry.

   5.Turn off the heat and mix in coriander leaves. Cool the filling completely.

   TIPA dry filling is easier to pleat and keeps the momos from turning soggy.
3. 3
   prep · ~10 min

   Roll the wrappers.

   1.Divide the dough into 16 equal portions.

   2.Roll each portion into a small ball.

   3.Dust lightly with flour if needed.

   4.Roll each ball into a thin round wrapper, slightly thinner at the edges.
4. 4
   assemble · ~12 min

   Fill and shape the momos.

   1.Place 1 tablespoon keema filling in the center of each wrapper.

   2.Lift the edges and pleat them together.

   3.Pinch well at the top to seal each momo tightly.

   4.Keep the shaped momos covered with a clean cloth while finishing the rest.

   TIPDo not overfill, or the wrappers may tear while pleating.
5. 5
   steam · ~12 min

   Steam the momos.

   1.Grease the steamer plate lightly with 1 teaspoon oil.

   2.Pour 2 cups water into the steamer base and bring it to a boil.

   3.Arrange the momos in a single layer with a little space between them.

   4.Cover and steam for 10 to 12 minutes until the wrappers look glossy and cooked.

   TIPSteam in batches if needed so the momos do not stick to each other.
6. 6
   serve

   Serve the keema momos hot.

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