Steamed Veg Momos Recipe | Traditional Veg Dim-Sums | Vegetarian Momos with red momo sauce

 

Veg momos or veg dim sums are bite-sized dumpling made with refined flour and filled with vegetarian or non-vegetarian stuffing. A traditional delicacy of Nepal, Tibet, famous among Nepalese and Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India. They may include sauteed vegetables, crumbled paneer (cottage cheese), tofu or other meat items like chicken, lamb, etc; also it is the most common and popular street food in India. I have tried all the different variants available such as steamed, pan fried, deep fried and even tandoori momos. But personally, I love the steamed version and its even one of the favorite of my son.

They make an awesome evening snack or starters in a party. The veg stuffing is mild in taste. So it is best served hot with any spicy dipping sauce on the side. I will also be sharing the red sauce recipe here.

These momos are quite easy to make at home. A variety of momo shapes, you must have seen in the food stalls. Here I will be discussing the bundle/ potli shape & half moon shape which are quicker to make.

I got this recipe from my neighbors who are originally from Nepal and have included some of the tips and tricks I learned from them to make your cooking a mellow enjoyable process. So, let’s begin.

PREP TIME: 20 mins

COOK TIME: 15 mins

COURSE: Appetizer, Street Food

CUISINE: Indian, North Indian

SERVINGS: 20

INGREDIENTS 

Dough for Momos

§  2 cups refined flour

§  1/2 tsp Salt

§  1/4 cup water

§  1 tsp Oil

For stuffing

v 1 cup cabbage shredded

v 1 carrot grated

v 1 bell pepper finely chopped

v 1 onion finely chopped

v 1 tbsp garlic finely chopped

v 1 tbsp ginger finely chopped

v 2 tsp green chilies finely chopped

v 1/4 cup spring onion

v salt to taste

v 1/2 tsp black pepper

v 1 tsp soy sauce

For Momos Sauce/Chutney

·        4 tomatoes

·        6 dry red chilies

·        4 garlic pods

·        1/2 inch ginger

·        1 tsp sugar

·        1 tsp salt

·        1 tsp vinegar

 

INSTRUCTIONS

Prepare Dough

1.     In a mixing bowl take refined flour. Add a pinch of salt.

2.     Knead it to form a dough by adding water. Add water slowly and make a semi-stiff dough.

3.     Brush it with oil and keep aside for 15 minutes.

Prepare Stuffing

1.     Heat oil in a pan. Add chopped garlic, ginger, green chilies. Sauté for a minute. Add chopped onions, shredded cabbage, grated carrots, and finely chopped bell peppers.

2.     To this add salt to taste, black pepper, soy sauce and cook for 2 minutes. Don't overcook. It should be al dente or about 80% cooked.

3.     Remove from pan and keep aside to cool for some time.

Shaping momos and steaming

1.     Knead the dough for 30 secs more & Divide it into equal small round balls.

2.     Roll out with help of rolling pin (belan) and board to thin circles.

3.     Place 1 tbsp prepared stuffing in the center.

4.     Now start making pleats from the edge. Press it lightly to stick the plates together.

5.     Twist slightly in center to seal the edges. This make the bundle/ potli shape

6.     For half moon shape, follow the same pleats step and then curve the ends of the sheet to a C-shape or half moon shape.

7.     Now place the momos in a lightly-greased steamer.

8.     Close the lid and steam for 10 – 15 minutes.

9.     Take out from steamer and serve hot with spicy chutney on the side

Preparing the red sauce

1.     Soak red chillies in hot water for 1 hour.

2.     Separately boil water and add tomatoes and cook for 5-7 minutes.

3.     Once the tomatoes are blanched, take them out of the water and remove skins from them carefully. Roughly chop them and put in the blender along with the soaked chillies, sugar, salt, ginger, and garlic.

4.     Blend the mix to a smooth paste until a semi-thick consistency is achieved. The sauce shouldn't be too thick or too runny, just enough to lightly coat the momo when dipped.

5.     Heat 1 tsp oil in a pan and transfer the paste in it. Sauté for 2 mins and remove from flame and let it cool. Lastly add the vinegar.

6.     This sauce stores well in an air tight jar for 2 weeks in a refrigerator.

 

TIPS:

Ø I have used homemade dough for the outer covering of momos. If you want you can use wonton wrappers or spring roll wrappers (cut them into four).

Ø Its typically made with white refined flour (maida) but you can use wheat flour as well. For gluten free option, you could use rice flour or tapioca flour.

Ø You could use a bamboo steamer or a regular idli/dokhla steamer as I did.

Ø After you have rolled out the dough, you need to cut it into little circles, easiest way is to turn a small cup or glass upside down to cut out circles making each momo of same size

Ø The red sauce can be eaten with fried rice, noodles or even as a chutney with rice or roti.