Okay, so I tried my hand at making momos the other day. I know, I know, probably butchering a perfectly good dumpling, but hey, gotta try new things, right? I saw a recipe online and thought, “How hard can it be?” Famous last words, I’m sure. But honestly, they turned out pretty darn good for a first attempt! They weren’t quite restaurant quality, but definitely satisfied my craving for something a little different.
Veg Momos Recipe
Here’s the inspiration behind my slightly chaotic, but ultimately delicious, foray into the world of momos. This recipe seemed relatively straightforward, and I appreciated that it was vegetarian. I’m always looking for new veggie-forward options.
So, here’s what I gathered (with a few minor adjustments, because, you know, I always tweak things a little):
Ingredients:
* **For the Dough:** * 2 cups all-purpose flour * ¾ cup water (approximately) * Pinch of salt * **For the Filling:** * 1 cup finely chopped cabbage * ½ cup finely chopped carrots * ½ cup finely chopped onions * ¼ cup finely chopped bell peppers (I used a mix of red and yellow for color!) * 2 tablespoons grated ginger * 1 tablespoon minced garlic * 1-2 green chilies, finely chopped (depending on your spice preference) * 1 tablespoon soy sauce * 1 teaspoon vinegar * 1 teaspoon vegetable oil * Salt and pepper to taste ### Instructions:
- **Make the Dough:** In a large bowl, combine the flour and salt. Gradually add water, mixing until a smooth, firm dough forms. Knead the dough for about 5-7 minutes until it’s elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is crucial for getting a pliable dough that’s easy to work with. 2. **Prepare the Filling:** While the dough is resting, heat the vegetable oil in a pan. Add the ginger, garlic, and green chilies and sauté for a minute until fragrant. Add the chopped onions and sauté until they turn translucent. Then, add the cabbage, carrots, and bell peppers. Sauté for another 5-7 minutes until the vegetables are slightly softened. 3. **Season the Filling:** Add the soy sauce, vinegar, salt, and pepper to the vegetable mixture. Mix well and cook for another 2-3 minutes. Remove the filling from the heat and let it cool completely. This is important because you don’t want to melt the dough when you’re filling the momos. 4. **Shape the Momos:** Divide the dough into small portions (about 1 inch in diameter). Roll each portion into a thin circle (about 3-4 inches in diameter). Place a spoonful of the filling in the center of each circle. 5. **Pleat and Seal:** This is the tricky part! There are tons of videos online showing different ways to pleat momos. I went with a simple half-moon shape. Moisten the edges of the dough with water. Start pleating one side of the circle, bringing the pleats towards the center. Press the edges firmly to seal the momo. Make sure there are no gaps to prevent the filling from leaking out during steaming. 6. **Steam the Momos:** Grease a steamer basket or a bamboo steamer. Arrange the momos in the steamer, leaving some space between them. Steam for about 15-20 minutes, or until the dough is translucent and the filling is cooked through. 7. **Serve and Enjoy:** Carefully remove the momos from the steamer and serve them hot with your favorite dipping sauce. I made a simple soy sauce and chili oil dip, which worked perfectly. Honestly, the pleating was the most challenging part. My momos looked a little…rustic. Let’s just say they had character! But they tasted amazing. The filling was flavorful and the dough was perfectly steamed. I’ll definitely be making these again, maybe after watching a few more pleating tutorials. Who knows, maybe one day I’ll achieve momo perfection!
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