Momos also known as Dim sum are a type of steamed filled dumpling. Momos have become a traditional delicacy in Tibet, Bhutan and Nepal.
I have tried using whole wheat flour and steamed it instead of deep frying.
Ingredients (Serves 4)
|Preparation time – 15 mins|
Cooking time – 30 mins
- Whole wheat flour – 2 cups
- Onion – 1 medium, finely chopped
- Carrot – 1 medium, peeled and finely chopped
- Beans – 7 to 8, finely chopped
- Bell pepper (all colors) – 1 cup, finely chopped
- Crumbled Paneer / Cottege Cheese – 4 to 5 tbsp
- Ginger Garlic paste – 1 tbsp
- Coriander leaves – 2 tbsp, finely chopped
- Salt – As required
- Pepper – As required
- Oil – As required
- Water – As required
- Add water, salt and 1 tsp oil to the wheat flour and knead it to a soft dough.
- Keep it closed for 30 mins.
- In a pan, add oil and when hot, add onion and saute for 2 mins.
- Add Ginger garlic paste and fry till the raw smell goes off.
- Add beans, carrot and fry till they are soft.
- Add bell peppers, salt and fry for a minute till they are cooked yet crunchy.
- Add crumbled paneer, pepper, coriander leaves and give a stir.
- Switch off the stove and keep the mixture aside. The filling is now ready.
- Divide the dough into small balls.
- Sprinkle some flour and roll each balls into a thin circle.
- Place the 2 tbsp stuffing in center.
- Start to pleat as shown below.
- Grease a plate with oil and place the momos. Make sure that the momos are separated and do not touch each other.
- Keep the plate in a pan or Idly cooker and steam the momos for 12 mins.
- The momos are ready and can be served with Schezwan sauce or spicy tomato chutney.Please find the Schezwan sauce recipe here.
- I have sautéed the veggies as I like it that way but you can skip tat step too.
- Cover the momos after pleating until you steam them to retain moisture.
- You can deep fry the momos instead of steaming.