Veg Momos/Dim Sums are a type of South Asian steamed filled dumpling. It is popular across the Himalayan regions and has gained massive popularity in the Indian subcontinent over the last decade. Momo is the Tibetian name for the same dish that is known as Dim Sum in China and is a traditional delicacy in Nepal.
Usually, ground meat, shrimp, vegetables, tofu, paneer, and cheese are used as ingredients to prepare Momos. Traditionally, Veg Momos/Dim Sums are prepared with some ground or minced meat filling but nowadays there is a wide variety of fillings that can be found.
It is a popular street food among youngsters and is an easy snack that you can make at home. Momos can be prepared by frying or by steaming. Here, we have tried our hand at preparing some Vegetarian, steamed Momos. Schezwan Sauce is an excellent accompaniment to the Momos. Check out my Recipe for Chicken Momos as well..!
For the covering (shell of the momo)
- 1 cup All-purpose flour
- ½ tbsp Oil
- ¼ tsp Salt or as required
- Water for kneading as required
For the filling
- ¼ cup Finely chopped cabbage
- ¼ cup Finely chopped carrots
- ¼ cup Finely chopped capsicum
- 2 sprigs Finely chopped spring onions
- 3 to 4 buds Finely chopped garlic
- 1 tsp Soy sauce or as required
- ½ tsp Black pepper powder or as required
- 1 tbsp Oil
- Salt or as required
Preparing the cover of the momo (the shell)
- Take a bowl, add the flour, salt and oil. Mix it.
- Add water and knead to smooth dough. Cover the dough and keep aside for atleast 30 minutes.
For the filling
- In a non-stick pan, heat oil. Add garlic and saute for 2-3 seconds.
- Add all the finely chopped vegetables and stir fry them on a high flame for 2 to 3 minutes.
- Then add soy sauce, salt and pepper.
- Continue to stir fry for another 2 to 3 minutes.
- Switch off the flame and add the spring onions. Mix well. Keep aside to cool slightly.
Preparing the momos
- Divide the dough in two parts. Make ball of each and keep them covered with a moist napkin.
- Take each dough ball and on a lightly dusted board, roll it out into a very thin sheet.
- Use a round cookie cutter or lid of a bottle and cut out circular discs with diameter of 2-3 inches.
- Take one disc at a time, place 1 tsp of filling in the center of a disc.
- Brush some water on the edges of the discs.
- Lift one side of the edge and start pleating half of the disc. Attach it to the other half, secure and form a semi-circular pleated momo.
- Prepare all momos this way and keep them covered under a moist napkin.
- Meanwhile, heat some water in the Steamer and let the water come to a boil.
- Place the stuffed momos on a well-greased steamer pan or on idli moulds. Ensure enough space between each momo so that they don’t touch each other.
- Steam them for 6-8 minutes.
- Tip: Don’t over steam the momos, as the dough tends to get dry. Ideally, touch the momo to check if its feels sticky. If it is not, then this means they are fully cooked and the momos will be translucent.
- Serve these delicious veg momos with some schezwan sauce or tomato-chili sauce. Enjoy!