Making the Momos (Steamed Dumplings)

 

Making the Momos (Steamed Dumplings)

INGRIDENTS LIST

Ingredients For the Vegetable Filling:

• Red Carrot: 1 whole (peeled and grated)

• Cabbage: ~1/4 head (finely chopped)

• Spring Onions: 2-3 stalks (whites and greens finely chopped)

• Green Chilies: 2-3 (finely chopped)

• Ginger: ~1-inch piece (finely chopped)

• Garlic: 3-4 cloves (finely chopped)

• Oil: ~1 tablespoon (for sautéing)

• Salt: To taste

For the Dough:

• All-Purpose Flour (Maida): ~1-2 cups

• Water: As needed for kneading

• Oil: A small amount (for greasing the steamer)

Serving:

• Red Chili/Momo Chutney (Shown at the end)

Step-by-Step Process

Phase 1: Preparation (Chopping)

1. Carrot: Take a red carrot, peel the skin off with a peeler, and grate it using a box grater.

2. Cabbage: Finely chop the cabbage with a knife.

3. Spring Onion: Chop the spring onions (scallions), using both the white bulbs and green stalks.

4. Aromatics: Finely chop the green chilies, ginger, and garlic cloves.

Phase 2: Making the Filling

5. Heat Oil: Place a wok or deep pan on the stove and heat about 1 tablespoon of oil.

6. Sauté Aromatics: Add the chopped garlic, ginger, and green chilies to the hot oil. Sauté briefly until fragrant.

7. Add Veggies: Add the grated carrots and chopped cabbage to the pan.

8. Season: Add the chopped spring onions and salt to taste.

9. Cook: Mix everything well and stir-fry on high heat for a few minutes. You want the veggies to soften slightly but keep some crunch. Remove from heat and let it cool.

Phase 3: Making the Wrapper Dough

10. Mix: In a large glass bowl, add the all-purpose flour.

11. Knead: Pour in water gradually while mixing with your hand. Knead until a soft, smooth dough is formed.

Phase 4: Assembly

12. Portion: Pinch off small pieces of dough and roll them into smooth balls between your palms.

13. Roll: Place a dough ball on a wooden board and roll it out flat into a thin circle using a rolling pin.

14. Fill: Place a spoonful of the cooked vegetable filling into the center of the rolled dough circle.

15. Shape (Pleating):

• Start at one edge of the circle.

• Pinch the edge and fold it over itself to create a pleat.

• Continue pleating in a circle, rotating the momo in your hand, gathering the edges together in the center.

• Twist and pinch the top to seal the dumpling completely.

Phase 5: Steaming & Serving

16. Prep Steamer: Take a steamer plate or basket. Brush the surface with oil to prevent sticking.

17. Arrange: Place the shaped momos onto the steamer plate, leaving a little space between them.

18. Steam: Place the tray into the steamer pot (with boiling water underneath), cover with a lid, and steam until the dough becomes translucent and cooked through (typically 10-15 minutes).

19. Serve: Remove the hot momos and serve immediately with spicy red chutney.

FOLLOW ON INSTAGARAM