Ingredients
Equipment
Method
Stepwise Method:
- In a mixing bowl, combine 1 cup of maida, 1/2 teaspoon of oil, and 1/4 teaspoon of salt. Gradually add 2 to 4 tablespoons of water, mixing until a soft dough forms. Knead the dough for about 5 to 7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for about 30 minutes.
- While the dough is resting, heat 1 teaspoon of oil in a pan over medium heat. Add 2 to 4 cloves of chopped garlic and sauté until fragrant. Next, add your chopped vegetables: 1/2 cup of cabbage, 1/2 cup of carrot, 1/3 cup of green beans, 1/4 cup of red pepper, and 1/2 cup of spring onions. Stir-fry for about 5 minutes until they are slightly tender.
- Add 1 teaspoon of soy sauce, 1/2 teaspoon of black pepper powder, and salt to taste to the sautéed vegetables. Mix well and remove from heat. Allow the filling to cool down slightly.
- Divide the rested dough into small balls, about the size of a golf ball. Roll each ball out into a thin circle (about 3 inches in diameter). Place a spoonful of the vegetable filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, pinching the edges together to seal. You can create pleats for a decorative touch!
- Prepare your steamer by greasing it lightly or lining it with parchment paper. Place the momos in the steamer, making sure they don’t touch each other. Steam for about 15-20 minutes or until the dough is cooked through and slightly translucent.
- Once steamed, carefully remove the momos from the steamer. Serve hot with your favorite dipping sauce or chutney. Enjoy the delightful burst of flavors with every bite!
Notes
- For a vegan option, ensure that the soy sauce is plant-based.
- Feel free to replace any vegetables with your favorites like mushrooms or spinach.
- To freeze the momos, place them on a baking sheet to freeze individually before transferring to a zip-top bag.