Szechwan Hakka Noodle Momo Recipe
An Indo-Chinese Delight with a Spicy Twist
If you’re craving a fusion of traditional momo and the bold flavors of Szechwan cuisine, this recipe for Szechwan Hakka Noodle Momo is perfect for you. Combining stir-fried vegetables, savory noodles, and a flavorful Szechwan sauce, these momos are steamed to perfection, making them an irresistible appetizer. Let’s dive into the details of creating this scrumptious Indo-Chinese dish from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) – finely chopped | 1 |
| Green Bell Pepper (Capsicum) – finely chopped | 1 |
| Onion – finely chopped | 1 |
| Hakka Noodles – boiled | 1 cup |
| Spring Onion (Bulb & Greens) – finely chopped | 5 stalks |
| Schezwan Sauce | 3 tbsp |
| Black Pepper Powder | 1 tsp |
| Salt | To taste |
| All Purpose Flour (Maida) | 1 cup |
| Water (for kneading dough) | As needed |
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Serving
- Servings: 4
Cuisine
- Cuisine: Indo-Chinese
- Course: Appetizer
- Diet: Vegetarian
Instructions
Step 1: Preparing the Momo Dough
- Start by preparing the dough for the momos. In a mixing bowl, add the maida (all-purpose flour). Slowly pour in water, a little at a time, and knead the dough. The goal is to create a smooth, firm dough that isn’t too sticky.
- Once the dough is kneaded, cover it with a damp cloth and let it rest for 2 hours. This resting time helps the dough firm up and become easier to work with when rolling it out.
Step 2: Preparing the Szechwan Momo Filling
- While the dough is resting, move on to the filling. Heat oil in a saucepan over medium heat.
- Add chopped ginger and garlic to the pan and sauté them for a few seconds until aromatic.
- Next, add chopped onions and sauté until they become translucent and soft.
- Add the chopped carrots and green bell peppers, and continue stir-frying them until the vegetables are cooked but still retain their crunch.
- Season the vegetables with salt, black pepper powder, and Szechwan sauce, stirring well to combine the flavors.
- Once the spices are well incorporated, add the boiled Hakka noodles to the mixture. Toss everything together, allowing the noodles to soak in the sauce and seasoning.
- Check the seasoning, and if needed, add more salt or pepper to taste. Once everything is mixed thoroughly, remove the pan from the heat and let the filling cool down.
Step 3: Shaping the Momos
- After the dough has rested, divide it into equal portions, approximately the size of a lemon.
- Roll each portion of dough into a ball. On a clean surface, roll out each dough ball into a thin circle, ensuring the dough is as delicate and thin as possible for a soft, light outer layer for the momo.
- Once you have the dough circles, take about 1 tablespoon of the Szechwan noodle filling and place it in the center of each circle.
- Fold the edges of the dough over the filling to create a half-moon shape. Pinch the edges together and start pleating them to form the classic momo pleat pattern.
- Once each momo is shaped, keep them covered with a damp cloth to prevent them from drying out while you prepare to steam them.
Step 4: Steaming the Momos
- If you have a bamboo steamer, use it for an authentic touch. Alternatively, you can use a regular idli steamer.
- Before placing the momos in the steamer, grease the steaming surface with a little oil or line it with butter paper to prevent the momos from sticking.
- Bring water to a boil in the steamer or a shallow pan, and once it starts boiling, place the momo-filled steamer over it. If using a bamboo steamer, ensure the water beneath is simmering.
- Steam the Szechwan Hakka Noodle Momos for about 10-15 minutes or until they are cooked through. The outer dough should be soft, and the filling should be hot.
Step 5: Serving
Once your momos are steamed, serve them hot as an appetizer. They pair wonderfully with side dishes like Basil and Mushroom Toast with Thai Red Chilli or a refreshing Thai Green Papaya Salad to create a complete meal.
Enjoy these spicy, flavorful momos with a dip or just on their own as a delightful snack!
Tips for Perfect Szechwan Hakka Noodle Momo
- Dough Consistency: Make sure the dough is not too soft, as this can cause the momos to tear during steaming. If the dough feels sticky, you can add a little extra flour to balance it.
- Szechwan Sauce: Adjust the amount of Szechwan sauce based on your spice tolerance. You can also experiment with other sauces like chili garlic sauce for a different flavor profile.
- Vegetables: Feel free to customize the vegetable mix in the filling. Adding mushrooms, peas, or cabbage can add extra texture and flavor to the momos.
- Steaming Time: Be sure to steam the momos in a single layer to ensure they cook evenly. Avoid overcrowding the steamer to allow sufficient space for the steam to circulate.
Szechwan Hakka Noodle Momo is the perfect appetizer to introduce your friends and family to the world of Indo-Chinese cuisine. Its spicy, savory filling encased in a delicate steamed dough makes it a delicious snack for any occasion. Whether you’re hosting a gathering or enjoying a quiet meal, these momos are sure to delight.
