Vegetarian Momo Recipe-Steamed Dumplings/A Street Food from the North East India
A street food special in darjeeling or sikkim where it is made with ease. The fillings for these momos are quite simple and light. The vegetarian is either shredded cabbage and onions where as the non veg momo are filled with minced chicken. Serve this momos along with chilli garlic sauce.
Steamed Vegetable Momo Recipe is an authentic, simple, quick & delicious recipe from the North Eastern India. This is the classic momo recipe, that I learned from my house help who originates from Darjeeling. I simply enjoyed the swiftness with which she made these the very first time. Soon after I started making this so often that she was surprised that I started making unusual filling combinations.
In this recipe of Momos, I have shown you the traditional filling made on the streets of Darjeeling or Sikkim. They are filled with fresh raw vegetables that are tossed in salt and just a little oil taste delicious. They make a perfect snack for the kids and an appetizer for parties.
Serve the Vegetarian Momo Recipe along with Chilli Garlic Sauce as a Part Appetizer for any occasion.
If you are looking for more Momo Recipes here are some :
You can Watch the Video Recipe of How to make Ragi Momo's and learn the way I shape the momo's and fill them too.
Ingredients for the filling of Momos
- 1/2 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped
- 1/2 cup Carrots (Gajjar) , finely chopped
- 1 Onion , finely chopped
- 1 inch Ginger , grated
- Salt , to taste
- 1 teaspoon Cooking oil Ingredients for the Dumpling (Momo) Skin
- 2 cups All Purpose Flour (Maida)
- Water , for kneading the dough
How to make Vegetarian Momo Recipe-Steamed Dumplings/A Street Food from the North East India
To begin making the Vegetarian Momo by following the method
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.
Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic. The dough should not be sticky.
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.
Combine all the chopped vegetables in a bowl. Check, the salt levels and add the oil to it as well. Our next step is to fill roll the dough out, fill and shape it into dumplings (momos)
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.
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.
You can experiment with different shapes and sizes that you like. All it takes is some time and practice.
As you keep shaping the momos, you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out.
While you are shaping the momos, keep a steamer with water boiling. Grease the steamer pan with some oil to prevent the momos from sticking.
Place the shaped momos on the greased steamer pan. So when you have one set of shaped momos, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the skin. The skin will begin to shine. As soon as you notice this, turn off the heat and remove the momos from the steamer. Place them in a dish and keep them covered.
Serve the Steamed Vegetable Momos along with Chilli Garlic Sauce as a Part Appetizer for any occasion.
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