Don't just knead the dough and use it immediately. Rest it well for at least 30-45 mins before using it.
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Not to thin or thick! Ensure the dough wrappers or sheet's consistency is just right for evenly cooked momos.
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Cook the momo's for 3 to 4 mins for properly cooked meat and wrapper.
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The consistency of filling should not be too runny. Make sure to add egg quantity in proportion to your chicken.
If you see your momos getting stuck to the steaming plate, make sure you let it rest for a bit before removing it.
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If you don't have a high-end steamer and are cooking it in a double-boiler like me, make sure you spread oil before placing the momos on it for easy removal later.
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Don't panic! Just freeze it for some time and its good to use.
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And it was a total success. I initially struggled to get a perfect shape but after a few trial and errors I perfected it.
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Next time you crave momos, ditch the store bought and make it for yourself at home!