Take a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat.
Divide the momo dough into equal portions, of lemon sized balls.
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 Paneer Tikka filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.
Do the same with all the rest of the dough and filling. Keep the completed Paneer Tikka momos under a moist cloth to prevent drying.
Grease the steamer plate with oil or place butter paper before placing Paneer Tikka momo to prevent from 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 Paneer Tikka momos for 10 – 15 minutes until done.
Serve Paneer Tikka Momo Recipe as an appetizer along with a meal of Tofu & Peanut Noodles – Spiked With Sriracha Sauce and Kung Pao Chicken With Vegetable Fried Rice Recipe for a weekend meal.
