Vegetable Momo or Veg momo
Momo is a type of south Asian dumpling, originating from Tibet. In China, it is known as dim sum and served with tea. It can be served as an appetizer or as a main course.
Ingredients
For outer cover
- 1 cup All-purpose flour Maida
- Salt to taste
- 1 tbsp Oil
- 1/3 cup Water or as needed
For stuffing
- 1 tbsp oil
- 1 inch Ginger finely chopped
- 3-4 Garlic finely chopped
- 3-4 small Green Chilies
- ½ cup Cabbage finely chopped
- ½ cup Carrot finely chopped
- ¼ cup Green bell paper Capsicum finely chopped
- 2 small Spring onion Optional finely chopped
- 1 to 1.5 tsp Soy sauce
- ½ tsp Black pepper
- Salt to taste
Instructions
For outer cover
- In a bowl add flour, salt, and oil. Mix it well
- Add water in parts and make a hard dough
- Cover the dough with a damp cotton cloth and keep it aside
For stuffing
- In a thick bottomed pan, heat oil
- Add ginger, garlic, and chilies. Sauté it for 2-3 seconds
- Add spring onion whites. Sauté it for a minute
- Turn the flame on high. Add cabbage, carrot, capsicum and stir-fry the vegetables for 2-3 minutes
- Add salt, black pepper, and soy sauce as required. Stir-fry vegetables for 2-3 minutes more.
- Switch off the flame and add spring onions greens. Mix it
- Let the stuffing cool down
For shaping veg momos
- Sprinkle some oil on the dough and knead it well again.
- Divide it into two equal parts
- Make 6-7 equal logs from each part. Make small balls and cover it with a damp cloth.
- Lightly dust flour on working surface and work with one dough ball at a time.
- Roll dough ball into a thin circle of 2-3 inch diameter.
- Lift the circle in hand and apply water on edges with your fingers
- Put 1tsp stuffing in center, start folding pleats and fold momos into desired shapes.
- Keep the momos covered under the damp cloth
For steaming momos
- Heat water in a steamer.
- Grease the surface with oil and put momos
- Steam momos for 10-15 minutes
- Momos are done when you touch the outer cover and it is not sticky or when the momos have transparent look.
- Serve momos hot with Szechuan sauce or spicy tomato garlic chutney and soy sauce
Notes
For stuffing
- You can add mushroom, green beans, paneer (cottage cheese) or any other vegetable of your choice
- Be careful while adding soy sauce otherwise the stuffing will become salty
For shaping momos
- While making circles, keep the edges thin.
For steaming momos
- Steaming times vary for momos depending on how thick or thin your outer cover is.
Tips
- Use a food processor to chop the vegetables
- Use round cookie cutter to make perfect and same sized rounds for all momos
- Put a banana tree leaf on the steamer plate that will give a nice aroma
- Use sesame oil for greasing steamer surface that will give a nice aroma and will add flavor.