Momo is a type of south Asian dumpling, originated from Tibet or Nepal. I had momo first time at a fine dining restaurant in Ahmedabad. It was so bland I decided not to have it ever again. But one day, a friend took me to a thela (food truck), serving spicy and delicious Indo Chinese food roadside, and that was the best momo I’ve ever had.
I never thought of making momo at home. But running a food blog is all about pushing your boundaries, keep experimenting with new dishes/cuisines and keep generating content that your followers like. A few days back one of my followers asked me to share the recipe for vegetarian momo. And here I’m, sharing the first recipe I made on my followers’ demand and surprisingly, the first attempt itself turned out to be good.
Making momo takes a considerable amount of time (one to two hours depending on your level of expertise). It is the perfect dish to make with friend(s) during a cooking party like my friend and I did. Yesterday we had fun making it while chit-chatting about political affairs to fashion, lifestyle, family, future and what so ever affairs you might not even have heard of lol 😉
Momo vs Dim sum
Momo is a type of south Asian dumpling which can be served steamed or fried. Dim sum is a Chinese dumpling served with a cup of tea. Dim sum is generally served in a fine dining restaurant whereas you can find momo from at roadside food stalls to fine dining restaurants.
After coming to the states, I’ve eaten momo and dim sum at several places. But the best dim sum I’ve had in the US was at Hakkasan, New York. We also enjoyed black sesame and chocolate dumpling for dessert there. If you are in NYC, don’t forget to visit this amazing restaurant. It is just a few steps from the Times Square.
- 1 cup All-purpose flour Maida
- Salt to taste
- 1 tbsp Oil
- 1/3 cup Water or as needed
- 1 tbsp oil
- 1 inch Ginger finely chopped
- 3-4 Garlic finely chopped
- 3-4 small Green Chilies
- ½ cup Cabbage finely chopped
- ½ cup Carrot finely chopped
- ¼ cup Green bell paper (Capsicum) finely chopped
- 2 small Spring onion (Optional) finely chopped
- 1 to 1.5 tsp Soy sauce
- ½ tsp Black pepper
- Salt to taste
In a bowl add flour, salt, and oil. Mix it well
Add water in parts and make a hard dough
Cover the dough with a damp cotton cloth and keep it aside
In a thick bottomed pan, heat oil
Add ginger, garlic, and chilies. Sauté it for 2-3 seconds
Add spring onion whites. Sauté it for a minute
Turn the flame on high. Add cabbage, carrot, capsicum and stir-fry the vegetables for 2-3 minutes
Add salt, black pepper, and soy sauce as required. Stir-fry vegetables for 2-3 minutes more.
Switch off the flame and add spring onions greens. Mix it
Let the stuffing cool down
Sprinkle some oil on the dough and knead it well again.
Divide it into two equal parts
Make 6-7 equal logs from each part. Make small balls and cover it with a damp cloth.
Lightly dust flour on working surface and work with one dough ball at a time.
Roll dough ball into a thin circle of 2-3 inch diameter.
Lift the circle in hand and apply water on edges with your fingers
Put 1tsp stuffing in center, start folding pleats and fold momos into desired shapes.
Keep the momos covered under the damp cloth
Heat water in a steamer.
Grease the surface with oil and put momos
Steam momos for 10-15 minutes
Momos are done when you touch the outer cover and it is not sticky or when the momos have transparent look.
Serve momos hot with Szechuan sauce or spicy tomato garlic chutney and soy sauce
- You can add mushroom, green beans, paneer (cottage cheese) or any other vegetable of your choice
- Be careful while adding soy sauce otherwise the stuffing will become salty
For shaping momos
- While making circles, keep the edges thin.
For steaming momos
- Steaming times vary for momos depending on how thick or thin your outer cover is.
- Use a food processor to chop the vegetables
- Use round cookie cutter to make perfect and same sized rounds for all momos
- Put a banana tree leaf on the steamer plate that will give a nice aroma
- Use sesame oil for greasing steamer surface that will give a nice aroma and will add flavor.