How to Make Momo Wrappers makes 50 wrappers maida 400g (all-purpose flour) salt 8g baking powder ½ tsp (prevents the coating from turning chewy) warm water 200g bring everything together transfer to a surface this is a stiff dough. Resist the urge to add more water; it’ll get wetter as you
keep kneading knead continuously for remember kids, momos build muscles! place in a plastic bag allow it to rest you’ll notice the dough is considerably smoother now work in sections; keep rest covered divide into 12g portions form discs since the dough is dry, keep covered at all times when not using flatten slightly ~4cm roll with right hand
grip dough with left hand *reverse if you’re left-handed rotate 45 degrees between two rolls for easier rolling keep a grip on the dough
don’t lift the rolling pin off the table This rolling method helps produce thin edges. In a momo, the edges are crimped together. They need to be thin so that they cook at the same time as the rest of the momo. dust with plenty of flour to prevent sticking 9cm now go, make some momos!