Fried Momo (Crispy-Juicy Fried Tibetan Dumplings, Street Style)
カリッ！ジュワッ！チベット餃子が油の海で黄金色に染まる禁断の味
Description
Momos meant to be steamed are deep-fried whole in high-temp oil until surfaces become rock-hard crispy. The contrast of crispy crust and trapped hot meat juice drives youths wild.
Restaurants serving Fried Momo (Crispy-Juicy Fried Tibetan Dumplings, Street Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour wrappers
- Minced chicken
- Cabbage
- Onion
- Ginger
- Garlic
- Frying oil
Instructions
- [For
- Servings/
- Pieces]
- Momos (Tibetan dumplings, raw/unsteamed), frying oil,
- tbsp special chili-garlic chutney,
- tbsp mayonnaise, a pinch of Chaat Masala.
- Pour massive oil into a stall cauldron, heating to high temp just before smoking.
- Sequentially slide raw Momos (filling packed with minced chicken, cabbage, onions, ginger) wrapped in beautiful pleats into the oil.
- Boldly deep-fry for mins while Momos bubble 'shwa-shwa' in the pot, the thin crust absorbing oil turning golden, forming small bubbles (blisters) on the surface becoming rock-hard crispy.
- Drain oil firmly, place on a paper plate, sprinkle Indian stall magic powder 'Chaat Masala' over top. Biting one crushes the crust with a pleasant 'Crunch!' sound, explosively overflowing hot spicy chicken meat juice and steam 'juicily' from inside. A sinful junk food devoured with beer or cola while alternately dipping in the 'eye-poppingly spicy bright red chili chutney' served alongside and mild mayonnaise.
Learn more Spice, substitutes, tips
Key spices
Chaat Masala、Red chili、Black pepper
Substitutes at Japanese supermarkets
Commercial boiled or pan-fried dumplings (frying them acts as texture sub)
Pairing
Cold beer、Cola
Trivia
[Trend] Representative of 'Momo devilish modification' in India. Originally eaten lightly steamed in Tibet, but falling into the hands of oil/spice-loving Indians evolved it into the 'ultimate fried snack' rivaling Samosa and Pakora (fritters).
Eating tips & etiquette
[Unique Eating] Smear super-spicy red chutney stickily on the fresh-fried hot crust, soften heat with mayonnaise, toss into mouth in one bite, tasting 'huff-huff' without letting meat juice escape!
Allergen
Wheat, Chicken