Chilli Momo (Spicy Sauce Stir-fried Tibetan Dumplings, Street Style)
中華鍋でモモが踊る！ニンニクと醤油のタレが絡みつくインド中華の到達点
Description
Hugely popular Indian Chinese fusion vigorously stir-frying steamed (or fried) Tibetan dumplings 'Momo' in wok with peppers/onions in super-spicy chili sauce/soy sauce (Schezwan sauce).
Restaurants serving Chilli Momo (Spicy Sauce Stir-fried Tibetan Dumplings, Street Style)
Researching
We are researching restaurants that serve this dish.
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
- Momo(Dumplings)
- Bell pepper
- Onion
- Garlic
- Ginger
- Schezwan sauce
- Soy sauce
- Ketchup
Instructions
- [For
- Servings/
- Pieces]
- steamed (or fried) Momos, 1/
- onion,
- bell pepper,
- garlic cloves,
- ginger clove,
- green chilies,
- tbsp oil,
- tbsp Schezwan sauce (Indian Chinese umami-spicy sauce),
- tbsp dark soy sauce,
- tbsp ketchup,
- tsp vinegar, cilantro/green onions to taste.
- Prepare pre-steamed (or crispy-fried) Momos (Tibetan dumplings).
- Heat well-used stall wok (Kadai) until smoking, apply oil, toss massive minced garlic, ginger, diagonally-cut green chilies, raising choking spicy aroma around.
- Add large-chopped raw onions/peppers, tossing 'clang-clang' on high heat for seconds not losing crispiness.
- Swirl bright red sauce mixing intense garlic/chili 'Schezwan sauce', dark soy sauce, ketchup, vinegar against pot sides 'Sizzzzzle!' to sear.
- Dump all Momos where sauce bubbles, vigorously stir-frying hitting pot with ladle until Momo crusts completely absorb bright red gooey umami-spicy sauce shining glossily.
- Scatter green onions/cilantro to finish. Momo's final evolutionary form driving youths wild, where dumpling meat juice and brain-piercing Chinese-style spice sauce explode in mouth.
Learn more Spice, substitutes, tips
Key spices
Red chili、Garlic(derived from Schezwan sauce)
Substitutes at Japanese supermarkets
Commercial boiled/fried dumplings (completely subbable if fried directly in Chinese sauce)
Pairing
Cold beer、Cola
Trivia
[Hardcore] Following 'Steamed' and 'Fried', the 3rd form of Momo in India, currently the most popular 'devilishly modified Momo'. Base is Indian Chinese versatile condiment 'Schezwan sauce (Indian-style Sichuan sauce)'. Masterpiece street food brilliantly fusing dumpling filling umami and punchy Chinese-style sauce interpreted by Indians.
Eating tips & etiquette
[Unique Eating] Pierce Momo coated in gooey super-spicy sauce and crisp pepper together on fork, stuffing cheeks wildly while dirtying around mouth bright red!
Allergen
Wheat, Chicken (depends on Momo filling), Soy (Soy sauce)