Lauki Momos (Bottle Gourd Dumplings) with Warm Tomato Dip
Steamed vegetarian momos with a well-squeezed lauki and paneer filling, plus a quick warm tomato garlic dip for dipping.
Ingredients
For the dough
- 1 1/2 cups maida all-purpose flour; plus extra for dusting
- 1/4 teaspoon fine salt
- About 1/2 cup room-temperature water, added a little at a time
For the filling
- 2 heaped cups grated bottle gourd lauki; from about one medium lauki after peeling
- 1 teaspoon fine salt for drawing water out of the lauki
- 150 grams paneer crumbled by hand
- 3 tablespoons finely chopped scallions white and light green parts
- 1 tablespoon peeled ginger minced very fine
- 1 teaspoon soy sauce optional
- 1/4 teaspoon white pepper or freshly cracked black pepper
- 1/2 teaspoon toasted sesame oil optional
- Salt to taste, only after squeezing the lauki
For steaming and serving
- Neutral oil for brushing the steamer rack, if needed
For the warm tomato garlic dip
- 2 medium ripe tomatoes chopped
- 1 teaspoon neutral oil
- 2 cloves garlic sliced
- 1/4 teaspoon turmeric optional, mostly for color
- 1/2 to 1 teaspoon Kashmiri red chili powder to taste
- 1/4 teaspoon sugar
- Salt, to taste
- 2 to 3 tablespoons water as needed
Instructions
Prep the lauki
- Toss grated lauki with 1 teaspoon salt and rest 15 to 20 minutes. Squeeze firmly in batches until almost no liquid runs from your fist. Optional second squeeze if the mix still feels wet, then pat dry on a clean tea towel. Fluff in a bowl.
Make the filling
- Mix squeezed lauki with crumbled paneer, scallions, ginger, soy sauce if using, pepper, and sesame oil if using. Taste and add salt in small pinches. Chill while you knead the dough so the filling firms slightly.
Knead and rest the dough
- Mix maida and salt in a bowl. Add water slowly, kneading to a smooth, medium-soft roti-style dough that is not sticky. Cover and rest 20 to 30 minutes.
Shape
- Divide dough into small balls about the size of a large marble. On a lightly floured surface, roll each into a thin circle roughly 3 inches wide. Place about 1 heaped teaspoon filling in the center without overstuffing. Pleat into a classic momo shape, or fold a tight half moon and pinch the seam closed.
Steam
- Bring water to a boil under the steamer. Brush racks lightly with oil if they stick. Arrange momos so they are not touching. Cover and steam on medium heat 9 to 11 minutes until wrappers look a bit more opaque and the filling feels set when pressed gently with a spoon. Rest 1 minute off the heat before lifting.
Make the dip
- Heat oil in a small pan. Cook garlic until fragrant. Add tomatoes, chili powder, turmeric if using, sugar, and salt. Cook until tomatoes collapse and oil begins to separate at the edges. Mash with the back of a spoon or blend smooth for a silkier dip. Loosen with a splash of water if needed. Taste for heat and salt.
Notes
If the dough springs back while rolling, rest it five more minutes before trying again.
Overfilled momos burst at the seam. Keep filling modest for neat pleats.
Store cooked momos in a single layer in the fridge up to two days; re-steam about one minute to refresh the wrapper.
For a crisp finish, air-fry cooled momos on high heat for 3 to 4 minutes, watching closely so the pleats do not char.
Assembled uncooked momos freeze on a tray until solid, then store in a bag; steam from frozen with a few extra minutes.
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