Szechwan Hakka Noodle Momo Recipe
Cuisine: Indo-Chinese
Course: Appetizer
Diet: Vegetarian
Description:
This Szechwan Hakka Noodle Momo is an irresistible, spicy twist on the classic momo. With a savory filling of stir-fried vegetables and perfectly boiled Hakka noodles tossed in a flavorful Szechwan sauce, each bite bursts with bold, spicy flavors. Whether you’re serving them as an appetizer or a party snack, these momos are sure to impress.
Ingredients
For the Filling
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar), finely chopped | 1 medium |
| Green Bell Pepper (Capsicum), finely chopped | 1 medium |
| Onion, finely chopped | 1 medium |
| Hakka Noodles, boiled | 1 cup |
| Spring Onion (Bulb & Greens), finely chopped | 5 stalks |
| Schezwan Sauce | 3 tablespoons |
| Black Pepper Powder | 1 teaspoon |
| Salt | To taste |
For the Momo Dough
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Water | As needed to knead the dough |
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Serves: 3-4
Instructions
Step 1: Prepare the Momo Dough
Start by preparing the momo dough. In a large bowl, add 1 cup of all-purpose flour (maida). Gradually add water, little by little, and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for about 15 minutes.
Step 2: Make the Filling
While the dough is resting, move on to preparing the filling for the momos. Heat a tablespoon of oil in a pan over medium heat. Once the oil is hot, add the finely chopped onion, carrot, and green bell pepper. Stir-fry the vegetables for about 3-4 minutes until they are slightly softened but still crunchy.
Step 3: Add the Noodles and Sauce
Add the boiled Hakka noodles to the vegetables and mix well. Stir in the Schezwan sauce, black pepper powder, and salt to taste. Stir-fry for another 2-3 minutes, ensuring that the noodles are coated evenly with the sauce. Add the finely chopped spring onion bulbs and greens, and toss everything together for a final 2 minutes of cooking.
Step 4: Shape the Momos
Once the filling is ready, remove it from the heat and allow it to cool slightly. Meanwhile, divide the rested dough into small portions and roll each portion into a ball. Using a rolling pin, roll each ball into a small, thin circle, about 3-4 inches in diameter.
Place a spoonful of the Szechwan noodle filling in the center of each circle. Carefully fold the edges of the dough over the filling to form a pleated pouch. Pinch the edges to seal the momo securely.
Step 5: Steam the Momos
Prepare a steamer by bringing water to a boil. Grease the steaming tray lightly with oil to prevent the momos from sticking. Place the momos in the steamer, leaving enough space between them for expansion. Cover and steam for 10-12 minutes, or until the dough is cooked through and translucent.
Step 6: Serve
Once the momos are steamed to perfection, remove them from the steamer. Serve the Szechwan Hakka Noodle Momos hot with a side of chili sauce or a dipping sauce of your choice.
Tips for Perfect Szechwan Hakka Noodle Momos
- Noodle consistency: Make sure the Hakka noodles are boiled al dente so they don’t become mushy when mixed with the vegetables.
- Dough tips: If the dough feels too sticky while rolling, sprinkle a little flour to help with the rolling process.
- Customizing spice level: Adjust the amount of Schezwan sauce to suit your spice tolerance. For a milder version, use less sauce or choose a sweet chili sauce.
- Steaming alternatives: If you don’t have a steamer, you can also steam the momos in a pressure cooker or a large pot with a steaming rack. Just make sure to cover the lid to trap the steam.
These Szechwan Hakka Noodle Momos are sure to be a hit at your next gathering, offering a fusion of Indo-Chinese flavors in each bite. The combination of the spicy Szechwan sauce with the fresh, crisp vegetables and soft dough creates a perfect appetizer or snack that everyone will love!
