A lip smacking steamed dumpling with whole wheat flour, simple filling of cabbage, onions and carrots makes for a great party starter, evening snack and an appetizer. Serve these momos along with spicy momo chutney!
The momo is the quintessential Tibetan treat enjoyed enthusiastically in Tibet. These tibetan momos are a food that is as cute as the name sounds! We’re talking dumplings, stuffed with a delicious cabbage, carrot, and onion filling. Spiced with garlic, ginger, and a very generous amount of black pepper. Then wrapped up in the cutest little round package, steamed and then served with a mouth watering spicy tomato momo chutney.
What is Momos?
Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India – Wiki
Traditionally momos are prepared only with meat. But as with any vegetarian variation we make veg momos with vegetable stuffing.
So veg momos are basically steamed flour buns wit spicy veg filling. Predominantly cabbage is used as stuffing. Here I have used a mix of cabbage, onion and carrots.
There are many types of momos like steamed momos, paneer momos, fried momos, tandoori momos. Here I made these momos with whole wheat flour for a healthier version.
According to me the best momos are the steamed ones though. The crispiness of fresh veggies and soft steamed outer cover is a wonderful combination. This popular street food of India is literally found in corner of every busy street.
Once all your momo are done, you really are in for the best treat! They’re a real crowd pleaser, and not just because the name is insanely fun to say. They’re gobbled up in no time, whether you make them just for you and your partner or if you make them for a party!
And make yourself some momo!
Check on my other momo recipe,
WHEAT MOMOS | VEG WHEAT MOMOS RECIPE
FOR MOMOS DOUGH:
2 cups whole wheat flour
2 tsp oil
salt to taste
water as required, to knead
2 tsp sesame oil
2 cloves garlic, finely chopped
1 inch ginger,grated
2 green chilli,finely chopped
1 onion, finely chopped
2 cups cabbage, finely chopped
1 carrot, grated
1 tbsp rice vinegar
1/2 tsp pepper, crushed
1 tbsp soy sauce
1 tbsp hot sauce
salt to taste
To make dough:
- In a mixing bowl add the wheat flour,oil,salt and water as required.
- Knead to smooth dough and cover with a damp towel.Let the dough rest for 30 minutes while you prepare the filling.
To make filling:
- In a large pan, heat oil and add garlic,ginger and green chillies.Now add the onion and saute till onion become translucent.
- Add in cabbage, carrot and saute slightly. Then add in vinegar, soy sauce, hot sauce, pepper and salt to taste.
- Mix well and let it saute for 2-3 mins. Now the filling is ready.
To make Momos:
- When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it.
- Cut the dough into 3 1/2 – 4 inch circles. Remove the scraps of dough and place it back under the damp towel.
- Taking one piece of dough at a time, put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center
- Place finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.
- Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 10 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.
- Serve the dumplings warm with spicy chutney. Leftover dumplings can be reheated by steaming them again.
- You can add vegetables of your choice for filling.
- To prevent momos from sticking to the steaming rack, you can line the tray with cabbage leaf while steaming.
- Do not roll the momos outer layer too thin nor too thick.
- Wheat momos taste great when served with spicy momos chutney.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara