Steamed Vegetable Momos - Nidhi Recipes (2024)

20th May 2015 By Nidhi Agrawal 6 Comments

Vegetable Momos aresteamed dumplings stuffed with a lightly spiced vegetable filling. Momos are usually served with a dipping sauce (momos chutney) whose main base ingredients are tomato and red chilli.

Momo is a traditional delicacy in Nepal, Tibet, and among Nepalese/Tibetan communities in Bhutan, Sikkim, and Darjeeling districts. It is one of the most popular fast foods in many regions of Nepal populated with people of Tibetan or Himalayan origin.

Momos are also popular in various parts of India like West Bengal, Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Bangalore, Arunachal Pradesh, and Uttarakhand.

Ingredients (20 momos)

• Maida/ All purpose flour– 2 cup
• Oil – 1 tsp oil
• Salt – ½ tsp
• Water – for kneading

For the stuffing

• Garlic – 3 cloves (chopped)
• Onion – 1(chopped)
• Spring Onion White – ¼ cup(chopped)
• Cabbage – 1 cup (finely chopped)
• Carrots – 1 cup(finely chopped)
• Capsicum – 1(finely chopped)
• Spring Onion Greens – ½ cup(chopped)
• Soya Sauce – 2 tsp
• Black Pepper Powder – ¾ tsp
• Salt –to taste
• Oil – 1 tbsp

Method

For the outer cover of momos:

1. In a bowl addmaida, salt and oil. Mix it.
2. 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:

1. Heat oil in a pan, add garlic. saute for 5-10seconds.
2. Add onion and saute for 20seconds. Add spring onion whites and saute for 1-2 minutes.
3. Add cabbage, carrots and capsicumand stir fry the vegetables on high heat for 5-6minutes.
4. Add the spring onions greens and stir fry for a minute.
5. Add soya sauce, salt and pepper.
6. Continue to stir till the vegetables are cookedor for another 4-5 minuteson a medium high heat.

Makingthe momos:

1. Divide the dough into twentyequal parts.
2. Make ball of each partand keep them covered with a moistcloth.
3. Take each dough ball and roll each ball into a thin circle of about 2-3 inch diameteron a lightly dusted board. Make sure that the edges should be thin and the center shouldbe little thick.
4. Place 1-2 tsp of stuffing in the center.
5. Now fromone side of the edge and start pleating. and at the end, join the pleats in the center.
6. Prepare all momos in this way and keep them covered under a moist clothtill yoursteamer is ready.
7. Heat water in a steamer or a pan. Let the water come to a boil.
8. In a greased perforated plate, place the momos keeping space between them so that they don’t touch each other.
9. Steam momos for 10-12minutes.
10. Now check the momos by touching them. On touching,ifthe momos donot feel sticky and have a transparent look, it meansthey are cooked.
11. Once done, servemomos with momos chutney. They can also be served withschezwan sauce or any other spicy sauce.

NOTES

• Donotoverdo the steamingotherwisethe outer coveringwill become hard.
• The steaming time varieson the thickness of momos cover.

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