Momos are Nepali steamed dumplings which are stuffed with all sort of savory/ sweet fillings. Today we are trying to recreate this amazing steamy goodness in our kitchen and keeping it vegetarian classic – carrot cabbage momos.
Momos (Nepali version of Dim sums) are a favorites amongst teenagers in India, particularly North India. In the past 1 decade, i have seen how this Nepali dish has changed the street food culture of Delhi. Tempting in looks, the food would have a variety ranging from Veg/Chicken momos, Wontons to Hot & sour soups and Chowmein – A dish suiting everyone’s palate. Today i bring to you the classic momos recipe to enjoy on a rainy day !
I have a weakness for this Nepali dish. This was my go to snack after a long day at office back in India and i would be delighted with it every single time. The vendor would fetch the hot steaming momos from the steaming pot and serve several pieces along with this really hot sauce. The experience = 100% pure joy. When i got married and shifted to Canada, the days of enjoying street side momos were gone and i realized it was time for me to come out of my lazy shoes and finally gear up to making my own.
It took me a good many trials to replicate that experience at home. This next recipe is a good replication of those street side momos. The carrot- cabbage stuffing to the thin dough cover and the spicy, tangy, hot sichuan sauce, this is as good as snacks can be 🙂
Carrot Cabbage Momos
carrot cabbage momos
For the momos cover/ wrapper
- 1 cup All purpose flour (maida)
- pinch of salt
- 1 tsp oil
- 1/4 cup water
- cabbage-1 cup , thinly sliced
- 1 medium onion, finely chopped
- 1 carrot, grated
- 3-4 big sized mushrooms – roughly chopped
- 1 spring onion (white and green portions separated)
- 3 cloves of garlic
- 1 inch ginger – finely chopped
- 1 green chili – finely chopped
- Salt to taste
- Pepper to taste
- 1 tsp oil
- To make the dough for the momos wrappers, in a bowl, take the flour, add some salt, 1 tsp oil and water to knead into a tight dough. For a healthier approach, you can also mix wheat flour to the all purpose flour (1:1 ratio). Cover with a damp cloth and keep aside till required.
- Now, take a small pan and add oil. When the oil gets hot, add in the chopped ginger, onion, spring onion whites, mushrooms and saute. Keep it on medium high flame. After 1 minute add in the cabbage, carrot, spring onion greens, salt and pepper. Toss and saute for a couple of minutes. Remove from flame and let it cool down.
- Now take a small portion of the dough (1 inch dia) and roll out to make the wrappers. Keep the center portion thicker than the side of the discs.
- Now, take 1 tablespoon of filling and place it in center of 1 disc. Pull 2 sides of the dough disc and bring together. Pinch from other sides and close all the sides to form a dumpling. You can make various designs of the dumpling. See some of the design videos here.
- While you are making the momos, heat some water in a steam pot and bring to boil. In case you don’t have a steam pot, you can also use a cooker or any vessel where you can create a layer by a plate (having perforation for the steam to travel through) and cover with a lid so that the steam does not escape outside.
- Place the momos on the steam tray and steam for 15 minutes. Try and keep some distance between each momo to avoid the momos from sticking with each other.The dumplings/momos are ready when the skin of the wrapper turns translucent.
- Remove from the steam pot and serve hot with Sichuan sauce.
Bringing this dish to Fiesta Friday ! Hope u all enjoy this dish 🙂