Shanghai Style Mantou Recipe - Pan Fried Momos

Pan crisped momo or dumplings that is cooked by adding a little stock to the pan and covering it so that the wonton wrappers get steamed with the little bit of moisture.The another name for this dish is called as the “Pot stickers”. Serve it along with a bowl of warm soup to make your starters appetizing.

Archana's Kitchen
Shanghai Style Mantou Recipe - Pan Fried Momos
588 ratings.

Shanghai Style Mantou Recipe-Pan Fried Momo is a type of pan-fried dumplings which is a specialty of Shanghai, the dumplings are placed on a flat pan and are given a crispy base and a soft texture on top. The dumplings are cooked by adding a little stock to the pan and covering it so that the wonton wrappers get steamed with the little bit of moisture.It is usually eaten as a breakfast or it is accompanied by a soup bowl. The another name for this dish is called as the “Pot stickers”.

Serve the Shanghai Style Mantou Recipe-Pan Fried Momo as a party appetizer or as a side dish along with Vegetable Manchow Soup for a delicious meal. 

If you are looking for more momo recipes here are some : 

  1. Vegetarian Momo Recipe (Steamed Dumplings - A Street Food from the North East India)
  2. Vegetable Ragi Momo Recipe (Finger Millet Dumplings | Dim Sum)
  3. Mushroom Dumpling Recipe with Potatoes (Momos)

Cuisine: Chinese
Course: Appetizer
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

    For the wonton wrapper
  • 1 cup All Purpose Flour (Maida)
  • Salt , to taste
  • 1/2 cup Vegetable stock , (water will also do)
  • 1 tablespoon Red Chilli sauce
  • For the filling
  • 4 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped
  • 1/2 Red Bell pepper (Capsicum) , finely chopped
  • 1 cup Broccoli , tiny florets
  • 2 sprig Spring Onion (Bulb & Greens)
  • 1 tablespoon Homemade Hoisin Sauce
  • Salt , to taste
  • Black pepper powder , for seasoning

How to make Shanghai Style Mantou Recipe - Pan Fried Momos

  1. To begin making the Shanghai Mantou Recipe by making the wonton dough,

Method to make the momo | dumpling skin
  1. Add the flour into a large mixing bowl (not salt added in the traditional momo). Add a little water at a time and knead to make a smooth dough.

  2. Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic. The dough should not be sticky.

  3. Seal the dough in a ziplock bag making sure to press out all air within the bag and let it rest for at least 10 minutes. The dough will steam up the bag and become soft and easy to work with.

Method to make the filling for the momo | dumplings
  1. To make the filling, heat a sauce pan with oil and ginger, garlic and the vegetables (red bell peppers & broccoli). Season it with sauce, salt and pepper. Cook till all the vegetables are done. Finally add spring onions and saute them well. Keep it aside to cool.

To make the half moon shaped momos | dumplings
  1. Divide the dough into small lemon size portions of an inch in diameter. Dust the dough portions in flour and roll out into a circle. Don’t roll too thick, as the filling will push itself out and tear when steamed.

  2. Place a small spoon of filling in the center of the rolled circle. Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side. By doing this, the half moon shaped momos will have a frilled look. Proceed the similar way with the remaining dough.

  3. You can experiment with different shapes and sizes that you like. All it takes is some time and practice.

  4. Heat a sauce pan with oil, then place these momos carefully, add a ladle of water or vegetable stock and immediately cover it with a lid and cook the momo for 10 minutes.

  5. Once done, add soy and chili sauce and toss the momo evenly till it well coated.

  6. Serve the Shanghai Style Mantou Recipe-Pan Fried Momo as a party appetizer or as a side dish along with Vegetable Manchow Soup for a delicious meal.

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Last Modified On Monday, 02 July 2018 13:29
     
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