Vegetarian dumplings is what we commonly know these as today. However these are locally referred to as momos by people in Tibet where this recipe originally comes from. Flow of good food across borders is very common, and so this great recipe has found its way into India. In the north eastern states, this is a staple diet and many times also made in non vegetarian tastes. We will today focus on the vegetarian ones.
These beauties are also very famous as street food in northern and west such as the national capital region, Himachal Pradesh etc. I have always loved the steamed momos, though another version is the fried momos. Today I am sharing the steamed momos. This recipe will make around 40 momos.
For the filling:
- 1 large onion finely chopped
- 4 cloves of garlic finely chopped
- 1 inch of ginger finely chopped
- 1/2 large yellow capsicum finely diced (it is ok to substitute with green or red bell pepper)
- 1 cup of finely chopped mixed vegetables (carrots, beans and cauliflower)
- 2 tablespoon oil
- 3 teaspoons of soya sauce
- Salt to taste
- 1/2 teaspoon black pepper
For the dough:
- 2 cups of maida (all purpose flour)
- salt to taste
- 1/2 cup of water + 2 tablespoon of water
I made the filling first. For the filling, take the oil in a skillet. When hot, add the chopped garlic and chopped ginger. Saute for 30-40 sec, and add all the remaining chopped vegetables. Stir fry for 3-4 minutes. Add salt and black pepper. Fry again for 1 minute. now add in the soy sauce. Keep stirring and fry again for a minute. Sometimes this mix can ooze out a little water. Fry to let this water evaporate but at the same time keeping care that the vegetables stay a bit crunchy and do not get mushy. Remove from flame and let this mixture cool.
On the other side, add the flour, salt and water
slowly and knead into a firm dough. Cover the dough and let it stand for 20 min.
When the dough is ready, divide it into approximately 40 portions. Roll each little portion into a thin circular shape, add 2 teaspoons of fried vegetable mixture and close the momos into crescent shaped moons as shown here.
Boil a glass of water in a steamed pan. I have a large steamer so please adjust the water as per your steamer. When the steam is formed, add the momos to the steam pan, and steam momos until they become slightly translucent. It usually takes around 5-6 minutes for each batch of momos. When ready, serve hot with the dumpling chutney or dumpling dip of your choice.