Pan Fried Momos

I love momos especially pan fried momos with their crisp bottoms. 

Here is a simple way to make pan fried momos and you can check step by step videos here 

Makes approximately 20 momos 

Ingredients for the wrapper 

• 125 gms flour ( maida ), plus more for rolling and dusting
• Pinch of salt 
• 1/4 cup of water + 1 tbsp (about 75 ml) 

Make the momo wrapper 

• Mix the flour and salt in a large bowl 
• Create a small well and add the water 1tbsp at a time while mixing together.
• You can use chopsticks, a fork or you hands to mix the water into the flour 
• Once the dough is well mixed, place it on a floured surface and knead for 15 to 20 mins till it is soft and elastic
• Cover the dough with a damp towel and let is rest for 30 mins. This is a great time to work on your filling. 
• Once the dough has rested for 30 minutes, place it on a surface dusted with flour and knead for another 5 mins
• Roll it out into a large log and cut out equal portions, similar in size or weight. I got 16 wrappers. 
• Cover the cut portions with a damp towel 
• Take one and press flat with your palm as you would a roti 
• Roll it out like a very small roti that is about 1 mm thick and about 4inch diameter. 
• It doesn’t need to be perfectly round but if you prefer it to be, just cut it with a cup or lid to get a perfect circle
• Cover the wrappers with a damp cloth to prevent them from drying out

Make the momos 

• Work with one wrapper at a time.
• Place a large tablespoon of your filling of choice in the centre of the momo wrapper
• Dip you finger in a little water and run it over one edge
• Fold the wrapper in half like a small closed taco
• Press down the sides firmly
• Fold the edged like a little fan. You can watch it here 
• Place the wrapped momos on plate and cover with a damp towel as you prep the remaining momos

Pan fry the momos 

• In a large non stick pan or well seasoned cast iron pan add about 1 tbsp of oil and heat at medium heat
• Place the momos with the pleat side up and press them down to flatten the base. 
• Cook uncovered till the base has a nice brown crisp - about 3 to 4 minutes 
• Add 1/2 a cup of water for about 8 momos to the pan and cover with a lid 
• Cook for about 5 - 7 minutes 
• Uncover and cook till the water dries up and the base of the momos are crisp. 
• If you want to crisp them more, add a little oil to help crisp them up. 
• Serve immediately with base side up and my Chinese sweet chilli sauce