STEP 1.Take 1 cup all-purpose flour, ¼ teaspoon salt and ½ teaspoon oil in a bowl. Mix well with a spoon.
STEP 2.. Add 2 to 3 tablespoon water in parts and begin to knead to a firm dough. Do not make the dough soft as then it becomes difficult to shape the dumplings.
STEP 3.If required you can add 1 to 2 tablespoons more water.
STEP 4.. Cover the dough with a moist napkin or kitchen towel. Let the dough rest for 30 minutes.
STEP 5.Finely chop the vegetables. You will need 2 3 cups of finely chopped veggies. You can also use a food processor to finely chop vegetables like cabbage, carrots, as ur choice
STEP 6.Heat oil in a thick bottomed frying pan or wok. Add ½ teaspoon finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat
STEP 7.Add spring onion whites ( small spring-onions which have been chopped finely) .
STEP 8.Add all the finely chopped vegetables.
STEP 9.Increase the flame and stir fry the vegetables on a medium to high heat
STEP 10.Continue to stir fry on a medium to high flame for 2 to 3 minutes more. Switch off the heat and add 1 to 2 tbsp of the spring onions greens.
STEP 11.Mix well. Check the taste and add more salt, pepper as a needed..
STEP 12.The vegetable stuffing is ready. Let the stuffing cool completely.
STEP 13.Divide the dough in two parts.
STEP 14.Shape into a ball of each dough piece and keep them covered with a napkin.
STEP 15.Take each dough ball and on a lightly dusted board. Roll each dough ball into a thin circle
STEP 16.The edges have to be thin and the center has to be thick.
STEP 17.Apply water with your finger tip or with a small pastry brush towards the circumference. This is an optional step
STEP 18.Place 2 to 3 teaspoons of vegetable stuffing in the center.
STEP 19.. Lift one side of the edge Begin to pleat the momos.
STEP 20.Join all the pleats in the center.
STEP 21.A pleated and shaped dim sum.
STEP 22.This is an easy method. The momo is shaped like gujiya or karanji. You can stop here or can proceed to the next step.
STEP 23.Bring both the end together and join.
STEP 24.Prepare all momos this way and keep them covered under a moist napkin until you are ready to steam them...
STEP 25.Grease a steamer pan with some oil.
STEP 26.Steam them in an electric cooker or a steamer pan. You can also use idli pan or pressure cooker to steam
STEP 27.Cover and steam for 5 to 6 minutes till the outer dough becomes transparent. Don’t overcook as then the outer dough, becomes dense and chewy. The steaming time may vary upon the thickness of momos’ cover.
STEP 28.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.😊😊
STEP 29.Serve veg momos hot with momos chutney or red chilli-garlic chutney, spicy schezwan sauce or tomato sauce.
Nutrition value
2
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
0 g
Protein
0 g
Fiber
0 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
1 mg
Iron
0 mg
Vitamin A
0 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
1 mg
Manganese
0 mg
Phosphorus
2 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe submitted to For the Kids biteclub on Slurrp community
Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts
