Steamed Vegetable Momos
Vegetable Momos are steamed dumplings stuffed with a lightly spiced vegetable filling. Momos are usually served with a dipping sauce whose main base ingredients are tomato and red chilli.
Ingredients
For the momo covering
- 2 cups Maida/All purpose flour
- 1 tsp Oil
- ½ tsp Salt
- Water for kneading
For the stuffing
- 3 cloves Garlic chopped
- 1 cup Onion chopped
- ¼ cup Spring Onion White chopped
- 1 cup Cabbage finely chopped
- 1 cup Carrots finely chopped
- 1 Capsicum finely chopped
- ½ cup Spring Onion Greens chopped
- 2 tsp Soya Sauce
- ¾ tsp Black Pepper Powder
- 1 tbsp Oil
- Salt – to taste
Instructions
For the outer cover of momos:
- In a bowl add maida, salt and oil. Mix it.
- Knead it to a firm dough using little water at a time. Cover the dough and keep aside for 25-30 minutes.
For the stuffing:
- Heat oil in a pan, add garlic. Saute for 5-10 seconds.
- Add onion and saute for 20 seconds. Add spring onion whites and saute for 1-2 minutes.
- Add cabbage, carrots and capsicum and stir fry the vegetables on high heat for 5-6 minutes.
- Add the spring onions greens and stir fry for a minute.
- Add soya sauce, salt and pepper.
- Continue to stir till the vegetables are cooked or for another 4-5 minutes on a medium high heat.
Making the momos:
- Divide the dough into twenty equal parts.
- Make ball of each part and keep them covered with a moist cloth.
- Take each dough ball and roll each ball into a thin circle of about 2-3 inch diameter on a lightly dusted board. Make sure that the edges should be thin and the center should be little thick.
- Place 1-2 tsp of stuffing in the center.
- Now from one side of the edge and start pleating. and at the end, join the pleats in the center.
- Prepare all momos in this way and keep them covered under a moist cloth till your steamer is ready.
- Heat water in a steamer or a pan. Let the water come to a boil.
- In a greased perforated plate, place the momos keeping space between them so that they don’t touch each other.
- Steam momos for 10-12 minutes.
- Now check the momos by touching them. On touching if the momos does not feel sticky and have a transparent look, then it means they are cooked.
- Once done, serve momos with momo chutney. They can also be served with schezwan sauce or any other spicy sauce.
Notes
- Do not overdo the steaming otherwise the outer covering will become hard.
- The steaming time varies on the thickness of the momo cover.