Vege Momos are the staple food of northeast India, Tibet area. it’s known as dim-sum in China. Momos mean steamed stuffed bread or dumplings.
Traditionally steamed in bamboo baskets.. stuffings vary from veggies, chicken, pork, beef n noodles too.. here is a version of Veggie Momo
Ingredients for Dough
Maida: 1&1/2 cup
Salt: 1/2 tsp
Water to make a firm yet soft dough like our naan dough
Oil to smear on the dough
Ingredients for Stuffing
Onion: 1 large fine chopped
Ginger garlic paste: 1tsp
Carrot shred fine: 1
Fresh Peas shelled fistful
Cabbage shred: 1 cup
Capsicum fine chopped: 1
Soy sauce: 2 tsp
Chilly sauce: 1&1/2 tsp
Ajinomoto: 1 pinch( optional)
Freshly crushed black pepper: 1 tsp
Salt as per taste
Vege Momos Method Of Preparation:
Make a soft dough with maida, salt, cold water. Knead till non-sticky. Smear oil and keep covered for 30 mins.
In the meantime, heat 1 tbsp oil in a wok.
Sautee chopped onions till it becomes translucent add ginger garlic paste. Sautee for 2 min.
Add carrot and peas. Cook for about 3 min. Add cabbage and capsicum. Toss for 2 more mins and add salt soy sauce, chilly sauce, crushed black pepper. Toss well and cool completely.
Keep an idli cooker with a little water on the flame. As it heats up, make small roundels of dough, roll out like Puri,
Place the cooled stuffing (1tsp) in the centre. Fold the edges all around like a saree pleat as shown in pic. And seal them at the top like a modak. Smear them with a little oil.
Use Cabbage leaves to line the idli plates. This is to prevent water sogging in Momos. Place them with enough space to expand slightly while steaming. Cook for 5-6 min only, else they become hard. Serve with the Momo dip
Boil 1 tomato gnashed on the surface with 2 red chillies and 6 almond (almond thickens the sauce). Let it cool.
Grind pepper and salt coarsely. Add boiled almonds, red chillies, 1/2 tsp red chilli powder, and grind. Now add 1 tsp ginger garlic paste, boiled and cooled tomato, 1tsp vinegar and blend into a thick puree. It’s an excellent lip-smacking, spicy, sour dip for momos.
Author: Kiran Shanbhag
Dr. Kiran Shanbhag is a Homeopathic physician. She has been practicing from the last 18 years. She is passionate about her work as a Homeopathic doctor and is also passionate about cooking,(other blogs) equity markets and quest into spirituality. All the four have now become an integral part of her life!