Veg Momos
Homemade veg momos are super satisfying. Steamed little veggie pockets, great for a fun dinner or impressing friends. Serve with your favorite spicy sauce.
Ingredients
- 2 cups all-purpose flour
- 0.75 teaspoon salt (for dough)
- 0.5 cup water (for dough)
- 1 tablespoon sesame oil (for dough)
- 2 tablespoons cooking oil (for filling)
- 1 medium onion
- 2 cloves garlic
- 1 inch ginger
- 1.5 cups shredded cabbage
- 0.75 cup grated carrots
- 0.5 cup finely chopped bell pepper (any color)
- 0.25 cup finely chopped spring onion greens
- 0.25 cup green peas
- 1 teaspoon soy sauce
- 0.5 teaspoon black pepper powder
- 0.5 teaspoon salt (for filling)
Instructions
- To make the dough, in a large bowl, add 2 cups all-purpose flour and 0.75 teaspoon salt. Gradually add 0.5 cup water, mixing as you go, to form a firm dough. Knead the dough for 5-7 minutes until it is smooth and elastic. Add 1 tablespoon sesame oil and knead for another minute. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- While the dough rests, prepare the filling. Peel and finely chop 1 medium onion. Peel 2 cloves garlic and 1 inch ginger, then finely chop them or grate them.
- Heat 2 tablespoons cooking oil in a large pan or wok over medium heat. Add the finely chopped onion, garlic, and ginger and cook for 2-3 minutes until fragrant and the onion becomes translucent.
- Add 1.5 cups shredded cabbage, 0.75 cup grated carrots, 0.5 cup finely chopped bell pepper, 0.25 cup green peas, and 0.25 cup finely chopped spring onion greens to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still retain some crunch. Do not overcook.
- Stir in 1 teaspoon soy sauce, 0.5 teaspoon black pepper powder, and 0.5 teaspoon salt. Mix well and cook for another minute. Remove the filling from the heat and let it cool completely.
- Once the dough has rested, divide it into 20-24 equal small portions. Take one portion and roll it into a thin circle, about 3-4 inches in diameter. Keep the remaining dough covered to prevent it from drying out.
- Place about 1 tablespoon of the cooled vegetable filling in the center of each rolled circle. Bring the edges of the dough together and pleat them to form a momo shape. Ensure the momo is well-sealed to prevent the filling from coming out during steaming.
- Lightly grease the steamer trays with a little oil. Arrange the prepared momos on the greased trays, leaving a small space between each momo to prevent them from sticking together.
- Heat water in a steamer pot. Once the water is boiling, place the steamer trays with the momos into the pot. Cover tightly and steam for 10-12 minutes, or until the momos appear translucent and the dough is cooked through. The exact steaming time may vary depending on the size and thickness of your momos.
- Carefully remove the steamed momos from the trays. Serve hot with a spicy momo chutney or dipping sauce of your choice.