A popular South Asian dumpling, these steamed momos are filled with finely chopped vegetables and a blend of aromatic spices, perfect for a modern youth snack.
Youth's Fast Food & Dining Trends
A popular South Asian dumpling, these steamed momos are filled with finely chopped vegetables and a blend of aromatic spices, perfect for a modern youth snack.
Ingredients
- 200 gram all-purpose flour
- 0.5 cup water for dough
- 0.5 teaspoon salt for dough
- 1 cup cabbage finely shredded
- 0.5 cup carrot finely grated
- 0.25 cup onion finely chopped
- 2 tablespoon spring onion greens chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon green chili finely chopped
- 0.5 teaspoon black pepper powder
- 0.5 teaspoon soy sauce
- 1 tablespoon oil
Instructions
- In a bowl, combine flour, salt, and water to knead a firm dough. Cover and let it rest for 20 minutes.
- Heat oil in a pan. Add ginger-garlic paste and green chili, sauté for 1 minute.
- Add finely chopped onion, sauté until translucent. Add shredded cabbage and grated carrot, cook for 3-4 minutes until slightly softened but still crunchy.
- Add black pepper powder, soy sauce, and salt to taste. Mix well and turn off the heat. Stir in spring onion greens. Let the filling cool completely.
- Divide the dough into small equal portions. Roll each portion into a thin circle (puri).
- Place a spoonful of the vegetable filling in the center of each puri. Bring the edges together and pleat to form a momo shape. Ensure it's sealed well.
- Arrange the momos in a greased steamer basket. Steam for 10-15 minutes, or until the momos are translucent and cooked through.
- Serve immediately with momo chutney.
Notes
Serve hot with a spicy red chili garlic dipping sauce. You can also pan-fry or deep-fry the momos after steaming for a crispy texture. Experiment with different vegetable fillings like mushroom or paneer.
