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Juicy, spiced minced meat wrapped in a delicate, thin dough and steamed to perfection. These popular street-style dumplings are a flavor-packed appetizer or snack, perfect with a fiery dipping sauce.
For 4 servings
Prepare the Dough
Cook the Keema Filling
Season the Filling
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Juicy, spiced minced meat wrapped in a delicate, thin dough and steamed to perfection. These popular street-style dumplings are a flavor-packed appetizer or snack, perfect with a fiery dipping sauce.
This indo_chinese recipe takes 60 minutes to prepare and yields 4 servings. At 380.55 calories per serving with 21.45g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch.
Shape the Momos
Fill and Pleat the Momos
Steam the Momos
Check for Doneness and Serve
Substitute mutton mince with chicken mince for a lighter version. Reduce the cooking time for the filling slightly.
Use ground pork for a richer, more traditional Tibetan-style filling.
Replace the meat with finely minced mushrooms, soy granules, and cabbage for a vegetarian alternative.
After steaming, pan-fry the momos in a little oil until the bottoms are golden and crisp. You can add a splash of water and cover the pan to re-steam the tops.
The mutton mince is an excellent source of high-quality protein, which is essential for muscle building, repair, and overall body function.
Ginger and garlic, used in the filling, contain compounds with anti-inflammatory and antioxidant properties that can help support a healthy immune system.
The carbohydrates from the flour wrapper provide a quick source of energy to fuel your body and daily activities.
One serving of 6 Keema Momos contains approximately 350-400 calories, depending on the fat content of the mince and the amount of oil used.
Keema Momos are a good source of protein from the mutton. However, the wrappers are made from refined flour (maida). To make them healthier, you could use a mix of whole wheat flour and all-purpose flour for the dough. Steaming is a healthier cooking method than frying.
Yes, you can prepare the dough and refrigerate it, wrapped tightly, for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling.
Always grease the steamer tray with a little oil. Alternatively, you can place a small piece of cabbage leaf or parchment paper under each momo.
Yes. Arrange the uncooked, shaped momos on a tray without touching and freeze them until solid. Then, transfer them to a freezer-safe bag. They can be stored for up to a month. Steam them directly from frozen, adding 3-4 extra minutes to the cooking time.
This could be due to a few reasons: the dough is too soft, the filling is too wet, or you've overfilled them. Ensure your dough is firm and the filling is completely cool and dry before you start shaping.