Veg Dumplings (Momos)

Veg Momos, a steamed or fried dumpling loaded with mixed vegetables, is a delightful snack food that's been loved in Tibet. Momos are very common in other parts of India from the last few years and are available in every corner of street.

Serves:- 2

Ingredients:-

For Dough-

•3/4 cup All Purpose Wheat Flour (Maida)

•1 teaspoon Oil

•Salt to taste

For Stuffing-

•1 tablespoon Oil

•3-4 cloves of Garlic, finely chopped

•1 teaspoon finely chopped Ginger

•1/2 cup finely chopped Carrot

•1/2 cup finely chopped Cabbage

•1/4 cup finely chopped Capsicum

•1/4 cup finely chopped Green French Beans

•1/4 cup finely chopped Onion

•1/4 cup Peas (optional)

•½-1 teaspoon Soy Sauce

•1 teaspoon Chilli Sauce

• Red chilli powder- as needed

•1 tablespoon Cumin (Optional)

•1/2 teaspoon Black Pepper Powder

•Salt to taste

Procedure:-

1. Chop all vegetables finely.

2. Add 3/4 cup flour, 1 tbsp oil and salt as per taste ina large bowl.

3. Prepare a soft pliable dough (like paratha dough) by adding water as needed. Cover the dough and keep it aside for 20-25 minutes.

4. Heat 1 tablespoon oil in a pan over medium flame. Add finely chopped ginger and garlic and sauté for 30 seconds. Add onion and sauté for a minute.

5. Add all the veggies and salt with a pinch of red chilli powder.

6. Sauté them for 4-5 minutes while mixing it.

7. Add 1 teaspoon chilli sauce and stir well.

8. Add 1/2 -1 teaspoon soy sauce and stir well.

9. Add 1/2 tablespoon black pepper.

10. Sauté for a minute. Turn off the flame. Stuffing for Veg Momos is ready.

11. Knead the dough again for a minute and divide it into 2-equal portions. Give each portion a round cylindrical shape like cucumber. Cut each one into 6-7 equal portions.

12. Give each small portion a round shape like ball and flatten it a little into pattie by pressing it in between your palms. Cover them with a wet cloth or a plate to prevent them from drying

13. Place one dough pattie on a rolling board and roll it out into a thin disc (approx. 4-5 inch diameter). Roll it from sides and keep the center portion little thick compared to sides. If required, sprinkle some dry flour while rolling.

14. Place approx. 1 tablespoon filling in the center. Don’t over-stuff it, otherwise it will be difficult to get a proper shape.

15. Lift the edge from one side and start pleating (fold the edge a little inside and then little outside alternatively). Join them in the center to seal it.

16. Prepare momos from remaining dough patties in a similar way.

17. Grease a steamer plate or any other plate (it should easily fit into the steamer or a deep vessel) with oil to prevent them sticking. You can also line a plate with cabbage leaf instead of greasing the surface with oil. Arrange Veg Momos on a plate in a way that there is some space around them to expand.

18. Heat 1-2 glass of water in a steamer or a deep vessel over medium flame.

19. Place stand in the steamer and place momos plate over it. Momos should not touch the water. Cover the steamer/vessel with a lid and steam them for 6-7 minutes over medium flame or until they look little translucent and shiny. Remove the lid and check them by touching it. If they don’t feel sticky then it means they are cooked.

20. Transfer this to a plate and serve them hot.