Whole Wheat Momos Recipe With Vegetable Filling

MOMOS RECIPE | VEG MOMOS

Steps:

• Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.
• Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
• Finely chop all the vegetables. You can also use a food processor to chop the vegetables.
• In a thick bottomed pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.
• Add spring onion whites and sauté for 10 to 15 seconds on medium-low heat. Then add all the finely chopped vegetables.
• Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then saute the veggies on a low to medium heat.
• Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
• Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
• Switch off the flame and add the spring onions greens. Mix well.
• Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.
• Divide the dough in two parts. Make a 7 to 8 inches log from each part. Cut the log into equal slices.
• Make ball of each slice and keep them covered with a moist napkin.
• Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3 to 4 inches in diameter.
• Try to get the edges to be thin and the center to be thick.
• Place 2 or 3 teaspoons of vegetable stuffing in the center.
• Lift one side of the edge and start pleating. (Refer to the video below to see how pleating is done).
• Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.
• Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.
• Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.
• In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don't touch each other. Check notes on how to steam the momos in idli pan or pressure cooker or Instant Pot.
• Steam them for 5 to 6 minutes.
• Don't overdo the steaming, as the dough becomes dense and dry.
• The steaming time may vary upon the thickness of momos' cover.
• When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
• Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
• Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.
• Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney.

WHOLE WHEAT MOMOS RECIPE WITH VEGETABLE FILLING

Steps:

• Take a bowl and add in whole wheat the flour (atta), salt and a teaspoon of oil. Add in the water and mix well. Add a little more water if the dough is very dry or a little more flour if its too wet. Knead the dough for 3-4 minutes until soft and pliable (similar to chapati dough consistency). Apply half a teaspoon of oil on the dough so the dough does not dry out. Cover and store the dough to rest while we make the filling. Well rested dough is easier to work when making dumplings / momos.
• In the mean time, lets make the filling. Here is the recipe for the filling.
• Heat oil in a pan and add in the minced garlic and ginger. Saute for a minute.
• Add in the finely chopped onion and bell peppers (capsicum). Saute for a minute. Add in the finely chopped cabbage.
• Add in the salt, pepper powder and soy sauce. Soy sauce has salt. So go easy on the salt. Saute for about 6-7 minutes till the cabbage is half done. Add in the chopped spring onion and mix well.
• Take a bowl and mix 1/4 cup of water and the corn starch to make a slurry. Add in the slurry to the cabbage mixture. Mix well. Saute for a couple of minutes. The corn starch slurry will make the filling from falling off while eating. The filling is ready.
• Dust the work surface with flour and roll the dough into thin sheets. I find that oblong shaped dough rolls work well for cutting rounds rather than rolling the dough in circles.
• Cut small rounds from them using a small plate or a disc. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don't stick with one another. Repeat until all the dough has been cut out.
• Get the momo wrappers and the filling. Place 1 tablespoon of filling on each dumpling wrapper. Don't stuff them with filling. It gets really messy if over filled and it will be hard to pleat the dumplings. Gently gather the edges to the middle in pleats.
• Grease some plates with oil and place the shaped momos on them so the momos dont stick to the surface.
• Line a steamer with parchment and make some holes so the steam can circulate evenly. Place the shaped momos on the steamer.
• Just boil 2 inches of water in a kettle and keep the steamer on top. Steam the dumplings on a parchment paper lined steamer for 12 minutes. Idli cooker works perfectly too. Serve hot with chilli dipping sauce .
• Here is how to do the dipping sauce.
• Boil the red chillies (seeds removed) in water for five minutes. Remove and set aside to cool. Grind all the ingredients listed under dipping sauce to a fine paste. Simple dipping sauce is ready. Use little water while grinding to adjust the consistency of the sauce.