Momos are a kind of dumpling that are native to Asia, made using all purpose flour and water and stuffed with vegetables or meat. The dough is rolled into small circular pieces and the filled with the stuffing and the edges are sealed in a half moon shape or crescent. The dumplings are then steamed and served with chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed.
Momos are light and healthy appetizers. You can add in your choice of veggies for stuffing. The only tough part is out rolling out, but I must say all the hard work ended up fruitful in the form of cute and tasty dumplings. Serve them hot with sweet chilli sauce or chilli garlic sauce.
All purpose flour/Maida - 1 cup
Oil - 1 tsp
Salt - to taste
Water - as required
Cabbage - 1 cup, finely chopped
Carrot - 1 cup, finely chopped
French beans - 1/2 cup, finely chopped
Spring onion (white) - 1/2 cup, finely chopped
Garlic - 5 to 6, finely chopped
Ginger - 1" piece, finely chopped
Spring onion (green) - 1/4 cup
Pepper powder - 1 tsp
Soya sauce - 1/2 tsp
Salt - to taste
Oil - 2 tsp
1. In a bowl mix maida, oil , salt and water to make a soft pliable dough. Cover and keep aside for 30 minutes.
2. In a pan, heat oil. Add ginger, garlic and fry for a minute in high flame. Then add spring onion white and fry for 2-3 minutes.
3. Add the beans and fry for 2 minutes. Then add carrot and fry again for 2 minutes. Lastly add cabbage and fry in high flame for 2 more minutes.
4. Then add salt, pepper, soya sauce and fry for a minute. Add spring onion green, mix well. Remove from flame and allow to cool.
5. Now take the dough and divide into small balls. Roll out each ball using flour into thin rounds like poori.
6. Place a teaspoon of stuffing in the middle of poori and bring the edges together and seal like a half moon.
7. Place them on a greased idli plate or bamboo baskets without sticking to each other and steam for 10-12 minutes.
Serve hot with sweet chilli sauce.
1. The stuffing should be firm and should not be overcooked. Also do not over stuff the dumplings.
2. Keep the dough and dumplings covered to avoid drying and hardening.
3. The dumplings will be translucent and will have a shiny gloss after steaming.
4. While rolling, the middle portion should be a little more thick than the outer edges, so that the stuffing doesn't come out.
5. Leave enough space between each dumpling and do not allow them to stick to each other as they will puff up while steaming.
6. The dough should not be too soft nor too hard.