Vegetable momos (dumplings)
July 17, 2016Momos are steamed dumplings and are traditional delicacies of Tibet and Nepal.
Either meat or vegetable fillings can be used in this. Maida is used for the outer covering.
Momos are usually served with a dipping sauce.
Ingredients:
For outer cover:
- Maida / White flour : 2 cups
- Oil : 1 tsp
- Salt : 1/4 tsp
- Water as required
For the stuffing:
- Finely chopped vegetables such as
- carrots, Red capsicum, Green capsicum,
- Cabbage and french beans : 2cups
- Spring onion chopped : 1/4 cup
- Garlic chopped : 1 tbsp
- Soya sauce : 1 tbsp
- Pepper powder : 1/2 tsp
- Salt as required
- Oil : 1 tbsp
Method:
- Mix maida with salt and oil in a bowl. Add water little by little and knead it to a firm dough. Cover the dough and keep it for 30 mins.
- In the mean time we can make the filling. Chop all the vegetables finely.
- Heat oil in a pan, add chopped garlic and saute for 2 mins. Then add chopped spring onion(white part) and saute for 30 secs, add all the vegetables to this and stir fry the vegetables on high heat.
- Add soya sauce, salt and pepper to this and stie fry again till the vegetables are cooked. Now add the green parts of the spring onion to this and mix well, keep aside.
- Take the dough and roll it to make a large thin chappathi and cut it with some round shape lid for making a thin circle of about 2-3 inch diameter.
- Place a small portion of the cooked vegetables in each round chappathi and lift one side of the edge and start pleating, towards the end join the pleats in the centre.
- Prepare all the momos like this way and keep it covered with a moist cloth.
- Boil water in a steamer, place the momos in a greased steamer pan, keeping space between them so that they don't touch each other. steam the momos for 5 to 6 minutes. When you touch the momos the dough should not feel sticky to you. Don't overdo the steaming as the dough becomes dry.
- Serve the momos with spicy sauce. Here I made chilli garlic sauce for momos.
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