One of the most popular Indian Chinese food dishes is vegetarian momos. Veg momos are a delectable Tibetan and Nepalese traditional dish. Momos, dim sum, and wontons are all names for savoury dumplings popular in China, Nepal, Tibet, Bhutan, and several North Eastern Indian states. These delectable delicacies are equally famous in Hindi-speaking areas as they are in South India. If you go down to the most prominent street hawkers offering Indian Chinese food, you’ll see that they all have a variation of momos on their menu. Momo is a delicious snack or steamed dumpling with a variety of fillings including mixed vegetables, greens, mushrooms, tofu, pork, chicken, and shrimp.

Momo is a sort of South Asian dumpling native to Tibet, Bhutan, and Nepal, as well as several Indian states where residents from these countries dwell. It’s akin to dim sum in Chinese cuisine.

Momos chutney is a particular chutney or dips served with these vegan dumplings. This chutney is spicy and flavorful. Tomatoes, garlic, along a few red chilies go into this dish.

Ingredients

For dough:

1½ cup maida / plain flour

½ tsp salt

water for kneading

oil for greasing

For stuffing:

3 tsp oil

3 clove garlic (finely chopped)

1-inch ginger (finely chopped)

2 chilli (finely chopped)

4 tbsp spring onion

1 cup carrot (grated)

2 cup cabbage (shredded)

½ tsp pepper (crushed)

½ tsp salt

Steps to make momos

1. In a mixing dish, combine 1 cup all-purpose flour, 14 teaspoon salt, and 12 teaspoon oil. Using a spoon, thoroughly combine the ingredients.
2. Gradually add 2 to 3 tablespoons of water and knead to a solid dough. If the dough becomes too soft, it will be difficult to mould the dumplings. You can add 1 to 2 teaspoons extra water if necessary.
3. Moisten a damp napkin or dish towel and place it over the dough. Allow 30 minutes for the dough to rest.
4. Chop the veggies finely. 1.5 to 1.75 cups of finely chopped vegetables are required. You may also finely chop vegetables like cabbage, carrots, and french beans in a food processor.

Capsicum (green bell pepper), button mushrooms, and spring onions (scallions) are examples of vegetables that can be chopped with a knife.

5. In a heavy-bottomed frying pan or wok, heat the oil. 12 teaspoon garlic, coarsely chopped On medium-low heat, sauté for 2 to 3 seconds.
6. Add the spring onion whites (two tiny spring onions, finely chopped) On medium-low heat, stir and sauté for 10 to 15 seconds.
7. Combine all of the finely chopped veggies in a large mixing bowl.
8. Increase the heat to medium-high and stir fry the veggies. If you don’t have a thick-bottomed pan, cook the vegetables over low to medium heat. 2 to 3 minutes of sautéing or stir-frying Then, to taste, add 1 teaspoon soy sauce, 12 teaspoons black pepper, and salt.
9. Stir fry for another 2 to 3 minutes at a medium to high temperature. Remove the pan from the heat and stir in 1 to 2 tablespoons of the spring onions greens. Mix thoroughly. Taste and season with extra salt, pepper, or soy sauce if necessary.

The veggie filling is finished. Allow the filling to cool fully before serving.

11. Separate the dough into two equal portions. Each component should provide a 7 to 8-inch log. halve the log and cut it into equal wedges. Each dough piece should be rolled into a ball and covered with a damp napkin.
12. Place each dough ball on a board that has been gently floured. Each dough ball should be rolled into a thin circle with a diameter of 3 to 4 inches. The sides should be thin, but the middle should be thick.
13. Start pleating the momos.
14. In the middle, join all of the pleats together.
15. Joining the edges is another easy way to form momos.
16. This is a simple procedure. The momo has a gujiya or karanji form. You can either stop here or move on to the next stage.
17. Bring the two ends together and connect them.
18. Prepare all momos in this manner, then cover them with a damp napkin until ready to steam.
19. Using some oil, grease a steamer pan.
20. Place them in the pan with plenty of room between them.
21. Using an electric stove or a steamer pan, steam them. To steam, you can use an idli pan or a pressure cooker. While steaming, add 2 cups of water to the saucepan or skillet. (For further information, see the recipe card below.)
22. Cover and steam for 5–6 minutes, or until the outside dough is clear. Don’t overcook the exterior dough since it will become thick and chewy. Depending on the thickness of the momos’ cover, the steaming time may vary.
23. When you touch the momo dough, it should not adhere to your fingers. This indicates that they are finished, and the momos will have a translucent appearance.
24. Serve veg momos with momos chutney, red chilli-garlic chutney, spicy schezwan sauce, or tomato sauce.

Tips :

Knead the dough to a firm consistency. If the dough gets too soft, add more flour and knead it once more. If the dough appears to be dry, add 1 to 2 tablespoons of water and knead again.

Stuffing: Toss in your choice vegetables when making the stuffing. A simple button mushroom filling or a blend of fresh mushrooms would suffice. A filling of mashed or cooked potatoes, paneer, or even cheddar cheese might be made.

Seasonings: Experiment with different flavour combinations in the stuffing. Season with ground spices, herbs, sauces, and seasonings of your choice.

Checking for doneness: When you touch the dough after the momos have been steamed, it should not be sticky. The momos will appear translucent as well.

Conclusion :

In this article, you will get to know how to make delicious momos at home! We hope you have read the recipe and are all set to try it!

Frequently Asked Questions:-

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For More Inforemation:-Dumplings