Spicy Seoul Meets Delhi Masala Momos: A Korean-Indian Fusion Fiesta !

KoreanIndian Masala Momos

Servings: 4 (makes about 2025 momos)  

Prep Time: 30 minutes  

Cook Time: 15 minutes  

 Ingredients

For the Dough:

 1 cup allpurpose flour (maida)

 1/4 tsp salt

 1 tsp gochujang (Korean red chili paste) – for a subtle spicy kick and color

 Water, as needed (about 1/3 cup)

For the Filling:

 200g minced chicken (or paneer/tofu for vegetarian option)

 1/2 cup finely chopped cabbage (common in Korean cuisine)

 1/4 cup finely chopped kimchi (drained and squeezed to remove excess liquid)

 1 tbsp gingergarlic paste (Indian staple)

 1 tsp garam masala (Indian spice blend)

 1 tsp gochugaru (Korean red chili flakes) – adjust for spice level

 1 tbsp soy sauce (Korean influence)

 1 tsp sesame oil (Korean touch)

 1 tsp chaat masala (Indian tangy spice)

 2 tbsp finely chopped spring onions

 Salt to taste

For the Dipping Sauce:

 2 tbsp soy sauce

 1 tbsp Korean rice vinegar (or regular vinegar)

 1 tsp sesame seeds (toasted)

 1 tsp honey

 1 tsp red chili powder (Indianstyle)

 1/2 tsp grated ginger

 1 tbsp chopped coriander leaves (Indian garnish)

 Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine flour, salt, and gochujang.
2. Gradually add water and knead into a smooth, firm dough (about 57 minutes).
3. Cover with a damp cloth and let it rest for 20 minutes while you prepare the filling.

Step 2: Make the Filling

1. In a large bowl, mix the minced chicken (or paneer/tofu), cabbage, kimchi, gingergarlic paste, garam masala, gochugaru, soy sauce, sesame oil, chaat masala, and spring onions.
2. Stir well until all ingredients are evenly combined. Taste and adjust salt (kimchi and soy sauce are salty, so add sparingly).
3. Set aside to marinate while you roll out the dough.

Step 3: Shape the Momos

1. Divide the dough into small, equalsized balls (about the size of a large marble).
2. Roll each ball into a thin, round wrapper (34 inches in diameter) using a rolling pin. Dust with flour to prevent sticking.
3. Place 12 tsp of filling in the center of each wrapper.
4. Fold the edges to seal the momo—either in a halfmoon shape or a pleated round shape, pinching tightly to secure the filling.

Step 4: Cook the Momos

 Steaming (Traditional Method): Place the momos in a greased steamer basket, ensuring they don’t touch each other. Steam over boiling water for 1012 minutes until the dough is cooked and slightly translucent.

 PanFrying (KoreanIndian Twist): Heat 1 tbsp oil in a nonstick pan. Place the momos in a single layer, fry for 23 minutes until the bottoms are golden, then add 1/4 cup water, cover, and steam for 57 minutes until cooked through.

Step 5: Prepare the Dipping Sauce

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame seeds, honey, red chili powder, grated ginger, and chopped coriander.
2. Adjust seasoning to taste and set aside.

Step 6: Serve

 Arrange the hot momos on a plate, garnish with extra spring onions or coriander if desired, and serve with the dipping sauce on the side.