Wednesday, June 24, 2015

Easiest Steamed Veg Momos Ever!




"In the mood for (indian) Chinese" is a real thing, and when it hits you have to either go out there and grab a place at Chinese Room, or make it at home.
I decided to make these momos at home and hence the post!

By the way, we associate dumplings or momos with Chinese cuisine, they are after all, an essential dish in every Chinese restaurant here, but many believe that the dish is native to Nepal, popular among the Newar community in Kathmandu valley.
Bet you didn't know that!

Anyway, the recipe..

Makes : 6 (i had dough for 2 more left over, my filling ran out, so makes 8)

The dough for the cover

1. Maida (all purpose flour) - 1 cup
2. Salt - a pinch
3. Baking powder - 1/4th tsp
4. Water - about 1/4th cup. enough to make a stiff dough

Combine all these ingredients and make a stiff dough.
Keep it aside to rest

Filling -

1. Cabbage - 1/2 cup grated
2. Carrots - 1/2 cup grated
3. Onion  - 1/4th cup, cut thinly
4. Garlic - 3 cloves, sliced thinly
5. Oil - 1tbsp
6. Soya sauce - 1/4th tsp
7. Vinegar - 2-3 drops
8.Salt and pepper

Method

1. Heat oil in a pan. On a low flame, add onions and saute till translucent
2. Add garlic and cook for 2 mins.
3. Add cabbage and carrot and saute over high heat. Do not let them burn / become mushy. They should still have a crunch - about 3 mins.
4. Add soya sauce, vinegar, salt and pepper
5. Mix well and take it off the gas.

Making the momo -

1. Roll the dough out completely, spread it quite thinly. Use some flour on the counter so that it doesn't stick. Thinner the rolled out dough, better will be the momo.
2. Cut into rounds, about the size of your closed wrist.
3. Add filling - 1.5 teaspoons to each round, in the center
4. Bring edges close together to make a complete momo. Twist and seal to make them as one on top.
5. Steam for 10 minutes. If you don't have a steamer, use any utensil with water boiling in it and place a strainer plate with momos on top. Cover the strainer plate as firmly as possible with another plate.




Schezwan Sauce

Ingredients and Method

1. Rinse and soak 6-7 dry red chillies in a bowl of warm water
2. After 30 mins, de -  seed them (if you want to), and grind them in a grinder with a little bit of water to make a paste
3. Heat oil in pan and saute 3 cloves garlic (roughly chopped) and 1/2 inch ginger (sliced thinly). Do not let it brown.
4. Add 1/2 cup onion (a little less than 1/2 cup actually) and let it ook till onion is translucent
5. Add the chilli paste that we have made and saute well.
6. Add water (about 4-5 tbsp). Keep checking the consistency of the mixture after every tablespoon and only then add more. You want a thick, but moving consistency of the sauce
7. Add salt and pepper as per taste,. Add 1/4 tsp soya sauce and 1/2 tsp vinegar
8. Cook for mins. Add sugar, again as per taste ( i added 1 tsp)
9. Cook for another 2 minutes. Taste and adjust seasoning
10. Serve with the momos made!

Note : Eat the momos as soon as done, while they are still hot. Cold momos taste like rubber!

Sources:
1. Tarla Dalal - Schezwan sauce
2. Spice up the curry
3. Veg recipes of India / Momos
4. NDTV Food







2 comments:

  1. These little dumplings some yummy, I much prefer the steamed starters to the fried ones
    Lauren
    livinginaboxx | bloglovin

    ReplyDelete
  2. These look delish! Happy to chance upon your blog. I write at www.ishitasood.blogspot.in

    ReplyDelete