Momos or as they call Dim Sums in Chinese cuisine are traditional delicacies of Nepalese and Tibetan communities and of course a must-have in Chinese culture.
These are steamed dumplings stuffed with some form of filling like minced chicken or pork or shredded vegetables.
Here I made the vegetarian version.
Though a little time consuming, it's worth all the effort.
Here's how it's made.
Ingredients:
FOR DOUGH:
1½ cup plain flour
½ tsp salt
water for kneading
1 tablespoon oil for coating
FOR STUFFING:
2 tablespoons of oil
3 cloves of garlic, finely chopped
1 inch ginger, finely chopped
2 green chillies, finely chopped
4 tablespoons of spring onion chopped. Keep the whites and the greens separate.
1 cup grated carrots
2 cups of shredded cabbage
½ teaspoon of pepper powder
½ teaspoon of salt
Method:
Firstly, knead the dough and keep it aside covered with a damp cloth or kitchen towel.
In a wok, heat oil and add garlic, ginger, chillies and whites of the spring onion and saute on high flame for a minute.
Now add grated carrots, shredded cabbage and saute again on medium-high flame for a minute.
Now flavour the sauteed veggies with pepper and salt.
In the end, add the greens of the spring onions, switch off the flame and allow the mixture to cool down.
While the mixture is cooling down, take a small ball sized dough, roll it into a smooth round ball and with the help of a rolling pin flatten out into 5 cms round shape.
Roll it such a way that the outer edges are thinner and the centre part is slightly thicker.
Repeat this step for the remaining dough.
Make sure the dough is always covered with a damp kitchen towel thus protecting the dough from drying.
It's now the time to start filling our veggie mixture into the flattened round wrapper.
Place a tablespoon full of veggie mixture in the centre.
Moisten the inside edges of the round wrapper with water.
Start pleating the edges, slowly gathering the outer edges into a bundle and cutting any excess dough from the top.
Spray oil to the dumpling steamer tray and arrange the momos in the tray closer to each other but still ensuring they don't touch each other. This way you avoid the momos sticking to each other.
Once the streamer is boiling, steam the momos for 12-14 minutes.
Voilla! The momos are done. Serve hot with spicy tomato chilli sauce.
Happy eating!!!
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