\u0022These filled dumplings can have a variety of different stuffings,\u0022 says Romy Gill. Learn how to make momos, famous in Ladakhi cuisine.
To make the dough, sift the flour into a bowl and add a pinch of salt. Gradually add the water, mixing and kneading until you have a flexible dough. Drizzle the oil over the dough, turning it to coat, cover with a dish towel and leave to rest for 20–30 minutes at room temperature.Divide the dough into about 30 equal-sized balls, each weighing around 10–12 g . Dust the work surface with flour, then roll one of the balls into thin circles, about 8 cm in diameter, one at a time.
Place 1 heaped teaspoon of the filling mixture in the middle of each circle of dough, then use your thumb and forefinger toRepeat until all the dough and filling are used up. Fill a steamer pan with water, cover the base of the steamer with parchment paper and pierce a few holes in it. Place over a high heat and bring to the boil.Working in batches, place the momos on the parchment paper, cover the pan with the lid and steam for 10–12 minutes until the momos look transparent.
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