Momo is one of the most popular dish and native to Tibet and Nepal. Out of various versions, we are going to use vegetarian. Adding soup to it serves our purpose of eating it as starter along with soup. Making it requires minimum to no condiment very less oil. Makes it really healthy and filling. Momos can be eaten by itself or we can add them to soup.
- 2 cups of whole purpose flour(Maida)
- 3 tsp oil
- Salt to taste
- 2 tsp apple cider vinegar
- 1/4 cup finely chopped green chilly
- 1 tsp garlic peeled and finely minced
- 3 chillies sliced
- 1/2 cup cabbage finely chopped
- 1/2 cup onion finely chopped
- 1/2 cup cauliflower finely chopped
- 1/2 cup green bell pepper finely chopped
- 1 tsp finely minced ginger
- 3 tsp chilli sauce (not sweetened)
- 2 tsp vinegar
- 2 tsp corn starch
- 5 cups water
- Add pinch of salt, flour, 1 tsp oil in a mixing bowl.
- Knead a dough using water as needed.
- Cover the dough and let it stand for at least 1 hour.
- In a shallow pan, add I tsp oil.
- Add chopped chilly, minced garlic and chopped onion to sizzle. (Onion and garlic are optional).
- Add 3/4th of the chopped vegetables and salt to taste and let them sizzle for 5 minutes.
- Do not overcook.
- Turn off the heat and add 1 tsp chilli sauce and mix well.
- Transfer into a bowl and let it cool off.
- From the dough make small parts to roll circle of the size of your palm.
- Roll the circles and place the cooled off filling in the centre.
- Now take the edges of the circle to close it together in plates. (Just like kachori or any other dumplings).
- Grease the plate on the steamer with oil. Grease each momo with oil and place it carefully on the steamer plate with enough distance from each other so that they don't stick to each other.
- Steam it for 15 minutes until the colour of the outer layer seems transparent and shiny.
- Do not keep on steamer for long since it will dry the dough layer.
- While Momos are cooking, add 1 tsp oil to soup pan.
- Add, the sliced chillies and rest of the vegetables to the pan.
- let it sizzle for 2 minutes
- Add salt as per the taste and water to the pan.
- Bring the water to boil and add 1 tsp chilli sauce and vinegar.
- Let it boil for 10 minutes.
- In a bowl add corn start with little water to make it a loose paste.
- Add it to the boiling water and let it simmer for 10 more minutes.
- Soup and Momos are now ready to be served.
- You can serve Momos with chilli sauce or you can sever soupy Momos by adding steamy soup to the Momos.
- Serve it Hot.
Momos can get dry easily. Cover them in warm cloth and keep it over steam until served. You can also use steamer casserole to store. If you cannot make the shape described here, be creative and make your own shape and be consistent with the shape you use. After all it is the taste that matters. The size of momos can be small if used with soup compared to be served by itself.