Chilli Cheese Mushroom Momo Recipe by Archana’s Kitchen

Heat a pan with oil over medium heat; add ginger, garlic, onion that are finely chopped and saute till they soften.

Add in mushrooms, green chillies, turn the heat to high saute till the mushrooms are cooked and the water is evaporated.

Once the mushroom is cooked, you can add in black pepper powder, spring onions and salt and give it a toss.

Turn off the heat and allow the mushroom mixture to cool down completely.

Once cooled, add grated cheese and mix well. Allow the Chilli Cheese Mushroom Momo mixture to cool down for few minutes. 

*To assemble the Chilli Cheese Mushroom Momo Recipe

Take a bamboo dimsum steamer, or the regular idli steamer and fill it with water and heat it over a medium heat.

Divide the dough into equal portions, to the size of a lemon.

Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.

In every flatten dough leaf, add 1 tablespoon of the Chilli Cheese Mushroom filling and fold the edges to semicircles and start pleating to give a nice characteristic pleats.

Do the same with all the rest of the dough and filling. Place the completed Chilli Cheese Mushroom Momos under a moist cloth to prevent drying.

Grease the steamer with oil before placing momo from prevent sticking.

If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it. Steam the Chilli Cheese Mushroom Momo for 10 – 15 minutes until you get a shine on the momo.

Serve the Chilli Cheese Mushroom Momo Recipe as a starter along with Chilli Baby Corn for a indo chinese party at home.