Step 1:
In a mixing bowl, mix flour and salt. Slowly add water to knead in a smooth and smooth dough. Cowl the dough with a humid material and let stand for 20-30 minutes.
Step 2:
Sizzling the butter or oil in a pan. Add the chopped onions and saute till smooth. Add the boiled corn nuclei and prepare dinner for a minute or two. Season with salt, pepper and oregano (if used). Let the combination cool barely.
Step Three:
As soon as the corn combination has cooled, combine the grated cheese. Stir nicely till the cheese melts and blend with corn.
Step Four:
After the dough has rested, divide it into small balls of equal measurement (about 12-15 balls). Roll every ball in a small circle, roughly Three-Four inches in diameter, with a curler.
Place a tablespoon of the combination of corn and cheese within the heart of every circle of mass. Watch out to not overload. Step 5:
Step 6:
Pinches the sides of the dough collectively and fold them to seal the momo. You may make totally different varieties, whether or not medium or spherical, relying in your choice.
Step 7:
Grease a steam tray or use parchment paper to keep away from sticking. Place the momos in a vaporizer, leaving area between each. Steam for 10-15 minutes or till the dough is totally cooked and the mothers are smooth.
Step Eight:
Serve sizzling corn and cheese mothers with wetting sauce (chili sauce or soy sauce) or chutney.