Veg Momos

 

 

Vegetable momos are one of the most popular Indian Chinese food recipes. Veg momos are a classic food of Tibetan and Nepalese dish that is wonderful. Momos are popular in Nepal, Tibet, Bhutan, and numerous Parts of India in the north. These delightful appetizers are very well-known in South India. If you go to one of the most popular South Indian street food markets, you'll notice that they all feature a variety of momos on their menu. Momo is a tasty snack or boiled dumpling made with a variety of ingredients such as chopped vegetables, greens, mushrooms, and more.

At Indian Chinese food shops served by local residents, notably in the North-Eastern states, you'll discover a range of momos with different contents, both vegetarian and meat-based, different folding styles, steamed and deep-fried. If you haven't had vegetarian momos yet, you're missing out on a fantastic culinary innovation. You must try these adorable veggie momos at least once since each mouthful will enchant you with a blast of tastes and textures. These light yet filling veg momos with red chutney have a subtle taste profile.

Homemade veggie momos are easy to make and far superior to cafe momos. I don't use store-bought dumpling wrappers, and I make my own veggie momos, including the dough, vegetable filling, form, and steaming. Preparing veg momos, like making bread dough, is quite beneficial to me. On the internet, you may find a wide variety of momos recipes with a wide variety of content to pick from. I'll show you how to prepare vegetarian momos in a simple, step-by-step approach.

Ingredients

Ingredients	Quantity
For dough Wheat flour	2 cups
Oil	1 tsp
Salt	Required amount
Water	Required amount
For stuffing Oil	4 tsp
Garlic	2-4
Ginger	Small piece
Red chilli	2-4
Onion	1-2
Carrot	2
Cabbage	Head of cabbage
Salt	Required amount

Step 1: Veg momos dough

For preparing the dough, all purpose flour is used generally. Here, in this recipe, wheat flour is used to make an outer cover.  To make soft dough, take two cups of flour, a teaspoon of oil, the required amount of salt and lukewarm water. Knead the dough for atleast 10 minutes. Allow the dough to sit covered by a clean towel/ cloth.

Step 2: Vegetables for filling

Now coming to choose a vegetable, take a head of cabbage, a medium sized onion and carrot, a small piece of ginger, two green chillies, and two cloves of garlic. In addition, you can use capsicum and beans too (optional). Those vegetables were peeled off and finely chop vegetables.

Step 3: Vegetable filling preparation

Take a pan and heat it for a minute. In that, firstly add the chopped garlic and sauté for a minute. On a medium flame, add the finely chopped onions and saute for three minutes. Then, add finely chopped green chillies as well as the carrots and saute for 3 minutes. Now you add the chopped cabbage and sauté for 8-10 minutes. After adding all the vegetables, take a light teaspoon of light soya sauce, ¼ teaspoon of black pepper powder, a little punch of sugar were added to it and mixed thoroughly. Now just turn off the heat and allow it to come to room temperature. Add the required amount of salt and mix completely, just before using this filling to shape into momos.

Step 4: Making balls and rolled into a circle

Now knead the dough again for a few minutes. Pull out the small balls from the dough and it is dusted with flour. Subsequently, roll out each ball into 3 inch or 4 inch diameter circle. Make sure that the roll should not be too thick or too thin in thickness.

Step 5: Stuffing placed on the rolled circle and preparing pouch

With the help of a teaspoon, take the prepared vegetable filling and placed on the centre of each rolled out a circle. Don’t overstuff, because it will be difficult to produce a nice shape. Now take one end of the circle, bring the edge to form a pleat. Similarly, around the circle and prepare a pouch.

Step 6: Shaping veg momos

After preparing pouch, bring the pleats together to create a pouch-like dumpling structure and seal at the top.

Step 7: Steaming in the cooker

All of the rolled-down circles should be filled and shaped into pouch-like dumpling formations. To stay them from drying out, cover them with a wet towel. Place the formed dumplings in an aluminium or stainless-steel steamer, allowing a bit of distance between them.

In a container or vessel large enough to suit the steamer, bring some water to a boil. Ensure the steamer's base doesn't inherit contact with the water. Place the steamer within the vessel and canopy with the lid after the water has reached a rolling boil. For 10 minutes, steam on high heat. When lustrous shine forms over the momos, they are done. Now, this recipe is ready to eat.

In this article, we have seen how to make veg momos in a simple and healthy manner. Give a try for this recipe. If you want more cooking recipes, kindly mention it in the comment box.