Momos are Tibetan dumplings commonly cooked by steaming. They are a famous street food in India. A dumpling is a filled dough ball which may be cooked in different ways, such as baking, boiling, frying, simmering or steaming. The dough can be made from bread, flour, starch or potatoes while the filling can be anything from meat, seafood, cheese, vegetables, fruits or sweets.
Every cuisine probably has their own offering of dumplings, where the methods of preparation reflect the local culinary traditions of their region. Although the origins of dumplings are unknown, it is said that perhaps the name was derived from the German word, dampf which means steam.
In this recipe, the fresh dough is simply made from flour, water, salt, and oil, while the filling is made from a mixture of stir-fried seasoned vegetables. This is best served with a tomato-based chili sauce.
This recipe takes about 35 to 40 minutes to make. The dough needs to rest for about 25 minutes. Serves 12 dumplings.
• 1 cup of all-purpose flour
• ¼ tsp salt
• 1 tsp cooking oil
• ½ cup of water
• 1 tbsp cooking oil
• 1 tbsp minced garlic
• 1 tsp ginger paste
• 1 ½ cup of shredded cabbage
• ¼ cup of shredded carrots
• ¼ cup of finely chopped green beans
• ¼ tsp ground black pepper
• 1 tsp vinegar
• 1 tsp soy sauce
• ¼ tsp salt
To make the dough, put all-purpose flour, salt, and oil in a small bowl. Mix well.
Add water a little at a time while mixing consistently by hand.
Knead the dough until you get a soft texture.
cover the bowl with lid or plastic wrap and let the dough rest for about 20 to 25 minutes.
Knead the dough again for about 2 minutes to make it smooth.
Form 12 small balls from the dough. Cover and set aside until ready to use.
To cook the vegetable filling, heat oil in a pan over medium heat.
Sauté garlic and ginger for about 30 seconds.
Add beans, carrots, cabbage, salt, black pepper, vinegar, and soy sauce.
Stir-fry over medium heat for 2 minutes.
Turn off the heat and cover the pan with a lid. Let this sit for 5 to 6 minutes.
Transfer the vegetable filling into a bowl and let it cool completely.
To assemble the dumpling, roll the dough ball into a 3-inch diameter disk on a lightly oiled surface.
Put a tablespoon of filling on the center of the dough.
To close the dumpling, hold one corner of the dough up.
Fold and press the edges of the dough until you form a pouch.
Seal the dumpling by pressing the tip of the pouch.
follow the same instructions for the rest of the dough balls.
Arrange the dumplings on a greased plate.
Steam on high heat for about 8 to10 minutes.
Turn off heat.
Let the dumplings rest for about 5 minutes.
Transfer dumplings to a plate and serve with red chili paste on the side.
Ideas And Tips:
• A simpler way to form the dough is to roll out the entire dough on an oiled surface then cut it into rounds using a cookie cutter, a drinking glass or a ramekin.
• You can also add ground meat, cheese, potato, cabbage, bok choy, mushrooms, tofu or crystal noodles to the tofu.
• Make sure you place the uncooked dumplings on an oiled plate to prevent the dough from sticking to the plate.
• Cover uncooked dumplings with a damp cloth to prevent the dough from drying out before steaming.
• These dumplings can also be deep-fried, pan-fried or boiled in soups.
images – https://www.youtube.com/watch?v=dkxSCdMG1Vk