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Total Time: 45 mins

Course: Appetizer

Cuisine:East and South Asian

Servings: 6 dumplings

Calories: 280 Kcal

Ingredients

for outer cover of momos

• 0.43 cup all purpose flour
• 0.21 teaspoon oil
• 0.11 teaspoon salt or as required
• 0.86 to 1.29 tablespoon water for kneading or as required

for making veg momos stuffing

• 0.64 to 0.75 cups finely chopped vegetables (i added ½ cup chopped cabbage, ½ cup chopped carrots, ⅓ cup chopped french beans and ¼ cup chopped capsicum)
• 0.86 small sized spring onions – finely chopped – reserve the greens to be added later
• 1.29 to 1.71 small garlic – finely chopped
• 0.64 teaspoon light soy sauce or 1 teaspoon soy sauce or add as required
• 0.21 teaspoon black pepper powder or as required
• 0.43 tablespoon oil
• salt as required

making outer cover of veg momos

• Take the all purpose flour, salt and oil in a bowl and mix it.
• Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.

making momos stuffing

• Finely chop all the vegetables. You can also use a food processor to chop the vegetables.
• In a thick bottomed pan heat oil. Add garlic. Saute for 2-3 seconds.
• Add onions and saute for 10-15 seconds. Add all the finely chopped vegetables.
• Increase the flame and stir fry the vegetables on a medium to high flame. If you have not used a thick bottomed pan, then saute the veggies on a low to medium flame.
• Saute or stir fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
• Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
• Switch off the flame and add 1 to 2 tbsp of the spring onions greens. Mix well.
• Check the taste and add more salt, pepper or soy sauce, if required.

shaping the veg momos

• Divide the dough in two parts. Make a 6-7 inch log from each part. Cut the log into equal slices.
• Make ball of each slice and keep them covered with a moist napkin.
• Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
• Try to get the edges to be thin and the center to be thick.
• Place 1 or 2 tsp of vegetable stuffing in the center.
• Lift one side of the edge and start pleating. (you can also refer to the video above to see how pleating is done).
• Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.
• Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.

steaming veg momos

• Heat water in a steamer or in a electric cooker or in a pressure cooker. Let the water come to a boil.
• In a greased steamer pan or in idli moulds, place them keeping space between them so that they don’t touch each other. * check notes on how to steam the momos in idli pan or pressure cooker.
• Steam them for 5-6 minutes.
• Don’t overdo the steaming, as the dough becomes dense and dry.
• The steaming time may vary upon the thickness of momos’ cover.
• When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
• Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
• Once done, garnish with spring onion greens.
• Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney. They go very well with a spicy sauce.