Veg momos- dumpling recipe- How to make momos

Veg momos 

Momos are to Delhiites what vadapavs are to Mumbaikars. Also known as dumplings or dim sum, momos are one of the most famous street foods that are now everyone’s favourite. The stuffing can range from fresh vegetables to chicken, seafood and also cottage cheese. Veg momos are usually served with a spicy chutney made from dried red chillies but nowadays street vendors also serve them with mayonnaise and vegetable soup. Momos can be steamed, deep-fried, pan-fried and also baked.

They are a great accompaniment to vegetable clear soup or spicy Hakka noodles. The best part of this recipe is that it can be ready in minutes and also you don’t need any special types of equipment to make restaurant-style chilli garlic momos. In our recipe, we have used carrots and cabbage for stuffing but you can add other vegetables like spring onions, bell peppers, onions etc. according to your liking. So, do not wait and try this scrumptious chilli garlic momos recipe that will make you a star at your next brunch or get together. Also read the tips for perfect veg momos.

Origin of momos

Momos are steam-filled dumplings native to East and South Asian regions like Nepal, Tibet and Indian Himalayan regions like Sikkim and Assam. Now they have become extremely popular in the entire Indian subcontinent.

The different names for momos include gyoza in Japan and Manti in central Asia. The word momo is a colloquial way of saying mog mog in Tibet.

Variants

Besides everyone’s favourite- classic steamed momos, there is a whole bunch of variants of momos available, some of which are-

 

• Tandoori momos- These are tandoori style momos with delicious gravy.
• Kothe momos- These are traditional Nepali pan- fried momos that are sprinkled with mild spices.
• Wheat momos- These are for health-conscious people. They have wheat instead of all purpose flour.
• Afghani momos– these are like the cream version of tandoori momos. The roasted momos are covered with cream, curd and lots of spices.

Benefits of making veg momos at home

These delicious and mouth-watering momos are everyone’s favourite but we all know that eating them from street vendors is not healthy. There are a lot of benefits of making momos at home.

• You can use fresh vegetables at home.
• Momos at home are healthy since you use good quality oil.
• There are no preservatives when making them at home.
• You can ensure that the momos are hygienically good.
• Unlimited momos! What more can you ask for?

Pro tips for veg momos

1. You can use veggies according to your liking for this recipe.
2. Make the dough firm so that it is easy to shape the momos.
3. Prepare the momos just before serving or they will become hard when cold.

FAQs

• How to know if the momos are raw?

Check if the momos are properly done during steaming. Also they should not feel sticky and should look transparent.

• Can we store the sheets of momos?

To store the sheets of momos, you can freeze the sheets in a freezer in a parchment paper or cling wrap so that they do not stick together.

Other recipes to try

1. Chilli garlic momos– Chilli garlic momos are the Indo-Chinese version of classic momos where the momos are sautéed in a chilli garlic sauce to give them a spicy and delicious twist.
2. Gobi manchurian– It is a delicious appetizer that has cauliflower. It also has the flavours of soy sauce, chilli sauce and crunchy veggies, making it an Indo-Chinese dish.
3. Chana chilli– an Indo- Chinese appetizer that is made with chickpeas and is perfect as a side dish for lunch as well as dinner.
4. Noodles– classic street-style noodles recipe that is perfect for starters, lunch and also as an evening snack.

Watch video

Printable recipe

 

Making veg momos- Step by step recipe with pictures

Preparing dough

1. In a bowl, add 2 cups all-purpose flour, 1 tsp oil, ½ tsp salt and mix it well.
2. Now gradually add warm water to the bowl and knead it properly to make a soft dough.
3. Cover the dough for 15 minutes and let it rest. It helps in developing gluten.

For stuffing

1. In a pan, heat 2 tsp oil, 1 tsp minced garlic, ¼ cup grated carrot, 1 cup shredded cabbage and fry on high heat for 2 minutes.
2. Add ½ tsp salt to the pan. Now take 2 tbsp corn starch and add 2 tbsp water to make a slurry.
3. Add the slurry to the vegetables and give it a good mix. Keep aside.

Making veg momos

1. Divide the dough into small round balls.
2. Lightly dust the board and start rolling the dough using a rolling pin.
3. The dough should be very thin so that it is easy to fold.
4. Add 1 tbsp of stuffing to the centre of the dough and start pleating.
5. Fold one side and pinch the other two.
6. Keep on repeating the process until you get the desired shape.
7. Repeat the same process with all the momos.

Steaming the momos

1. Boil around 2 cups of water in a steamer.
2. Place a few momos on a steamer pan and cover the steamer with the lid.
3. Steam the momos for 10 to 12 minutes on medium-high heat or until they get glossy.
4. So, your delicious veg momos are now ready. Serve with spicy momo chutney, vegetable soup and mayonnaise. Bon Appetit!