1

To begin making the Szechwan Hakka Noodle Momo Recipe, first let’s make the dough first.

For the Momo dough

1

In a mixing bowl, take maida add water slowly and knead to make a firm and smooth dough. The dough should not be sticky. Keep the momo dough covered for 2 hours before making corn stuffing.

For the Filling

1

Heat a sauce pan with oil, add chopped ginger and garlic. Saute till for a few seconds and add chopped onions.

2

Saute until the onions are translucent. Add in chopped carrot and bell peppers and keep stir frying until the vegetables are cooked.

3

Add salt, pepper and Szechwan paste and mix well. Once the spices are mixed you can add cooked noodles and give it a stir fry. Check for seasoning and if you require more you are free to add. Switch off the heat and allow the Szechwan momo filling to cool down. 

To make the Momo

1

Take a bamboo dim sum maker, or the regular idli steamer and fill it with water and place it over a medium heat.

2

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

3

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.

4

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

5

Do the same with all the rest of the dough and momo filling. Keep the completed Szechwan noodle momos under a moist cloth to prevent drying.

6

Grease the steamer with oil or place butter paper before placing Szechwan noodle momo from prevent sticking.

7

If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water starts boiling place the momo filled bamboo steamer on it. Steam for 10 - 15 minutes.

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Serve the Szechwan Hakka Noodle Momo along with Basil And Mushroom Toast With Thai Red Chilli Recipe and Thai Green Papaya Salad Recipe to complete your meal for your. Sunday lunch.