Veg Momos Recipe | Street-Style Momos | Indian Style Momo

In northern India, momos are a popular street food. These are also called Dim Sum, and they are basically dumplings made of wheat with a savoury filling. Momos are dumplings made from simple flour that are steamed with a filling of cabbage, carrots, and spring onions. They are a famous street meal in India and are usually served with a spicy, watery momos chutney that is crimson in colour.Here is a easy Veg momos dish recipe .

With two different ways to fold, you can learn how to make these easy Tibetan veg momos from scratch. Here I am going to show you recipe of making momo.This vegan momos recipe is based on the renowned Nepali dumplings that are packed with meat. You can use vegetables, seafood, poultry, or paneer (cottage cheese) to make this stuffing. You can steam, bake, pan-fry or deep-fry them, although we like steaming momos better than fried ones.

About Veg Momos

The filling for this veg momo is a mixture of cabbage, carrots, French beans, capsicum, and onions. To give it a meaty texture and umami flavour, white button mushrooms are sometimes added. You can use either all-purpose flour or whole wheat flour to make the dumpling dough. In several cities in India, momos have become quite popular street food snacks at night. They can be filled with a lot of different things.

Stuffing can be anything from veggies to paneer to tofu to soy pieces to even leftover dry sabzi. The sauces or chutney that come with these dumplings make them a full street snack meal. You can eat momos with spicy garlic chutney, red chili-garlic chutney, schezwan sauce, or tomato sauce.

How to Make Veg Momos (Step-by-Step)

Make the Dough

1. In a bowl, mix together 1 cup of all-purpose flour, ¼ teaspoon of salt, and ½ teaspoon of oil.
   

   

2. Add 2 to 3 tablespoons of water in small amounts and start kneading until the dough is solid.
   

   

3. Put a damp serviette over it and let it sit for 30 minutes.
   

   

(You can make the dough more flexible by adding lukewarm water; letting it rest is vital for softening it.)

Make Vegetable Stuffing

1. You will need 1.5 to 1.75 cups of finely chopped veggies. You can either finely chop cabbage, carrots, French beans, capsicum, mushrooms, or use a food processor.
2. Put oil in a frying pan or wok with a thick bottom.Add the finely chopped garlic and cook for a few seconds.
3. Add the whites of the spring onions,
4. then the onions, and cook them for a short while.
5. Put in all the chopped vegetables. Turn up the heat and stir-fry them.
6. Add soy sauce, black pepper, and salt to taste. Stir-fry until the vegetables are just tender.
7. Mix in the spring onion greens thoroughly. Let the stuffing cool all the way down.
8. Making the veggie stuffing is quite easy and only takes a few minutes.

Portion and Roll Dough

1. Make two equal portions of the dough.
2. Make a log out of each one and cut it into equal pieces.
3. Style a ball out of each piece and keep it covered.
4. Make thin circles that are 3 to 4 inches wide. The borders should be narrow, and the middle should be thick.

Shape The Veg Momos

First Pleating Technique

1. Place stuffing in the center, lift one side and start pleating. Join all pleats in the center.

Second Simple Technique

1. Shape like gujiya/karanji by joining edges. You can join both ends for a round dumpling shape.
2. Choose any shaping method that is comfortable and easy to make.

Steam The Momos

1. Put grease on a steamer pan.
2. Put space between the momos when you arrange them.
3. Steam for 5 to 6 minutes, or until the outside layer is clear and not sticky to the touch. You can steam them in an electric cooker, an idli steamer, or a pressure cooker that doesn’t make a noise.
4. Put some oil on the plate before putting the momos on it and steam them over boiling water.
5. Momos should be served hot with momos chutney, red chili-garlic chutney, schezwan sauce, or tomato sauce.

More About Momos

• You can make momos using simple flour sheets or square momos wrappers that you buy at the store.
• Whole wheat dough is better for you and easier to digest.
• You can use any finely chopped vegetable, such cabbage, carrots, onions, or mushrooms. • Momos can also be deep-fried after steaming to make them crunchy.
• It takes practice to shape and pleat, but even simple shapes work well.
• Momos taste best when they are scorching hot. When they cool down, they lose their soft texture.

Expert Tips

• The dough should be tight and solid.
• You can add mushrooms, paneer, tofu or leftover Vegetables to the stuffing to make it your own.
• Soy sauce is a must for a robust Umami flavour.
• Leave some room between the Momos (Dumplings) as they steam and get bigger.
• Touch the dough to see whether it’s done. It shouldn’t be Sticky and should be shiny.
• To make gluten-free dim sum, Use dough made of Millet or rice flour and hot water.

Notes

• Knead the dough well so that the momos don’t get firm.
• Add whatever vegetables you want.
• Steam the momos right before serving.
• Tastes wonderful with spicy sauce and is more satisfying.

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