Healthy Beetroot Momos
This whole wheat beet momos recipe is an easy and super healthy steamed dumplings with warm, oozing vegetable filling makes it so delicious and comfort! It can be eaten as an entrée or as mains with a spicy momo chutney or chili garlic sauce!
Ingredients
For Momo Dough:
- 2 cups whole wheat flour
- 1 large beetroot
- 2 tsp oil
- salt to taste
- water as required
For Filling:
- 2 tsp sesame oil
- 2 cloves garlic finely chopped
- 1 inch ginger grated
- 2 green chilli finely chopped
- 1 onion finely chopped
- 2 cups cabbage finely chopped
- 1 carrot grated
- 1/2 cup bell peppers finely chopped
- 1 tbsp rice vinegar
- 1/2 tsp pepper crushed
- 1 tbsp soy sauce
- 1 tbsp hot sauce
- 1 tbsp green chilli sauce
- salt to taste
Instructions
To make Beet Wheat Dough:
- Wash, peel and chop the beetroot into small cubes.
- In a steamer, bring the water to boil and steam those chopped beets for 10 minutes.
- Once its cools completely, add to the blender and make a fine puree.
- In a mixing bowl add the wheat flour, oil, salt and beetroot puree as required.
- Knead to smooth dough and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.
To make filling:
- In a large pan, heat oil and add garlic, ginger and green chilies. Now add the onion and saute till onion become translucent.
- Add in cabbage, carrot , bell peppers and saute for 3 minutes. Then add in vinegar, soy sauce, hot sauce, green chilli sauce, pepper and salt to taste.
- Mix well and let it saute for 2-3 mins. Now the filling is ready.
To Assemble:
- When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it.
- Cut the dough into 3 1/2 – 4 inch circles. Remove the scraps of dough and place it back under the damp towel.
- Taking one piece of dough at a time, put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center
- Place finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.
- Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 10 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.
- Serve the dumplings warm with spicy momo chutney. Leftover dumplings can be reheated by steaming them again.
Notes
- Make sure to add the puree little by little to make a soft dough. I have used wheat flour for this recipe, you can use all-purpose flour too.
- Remember to finely grate or chop the veggies. I have used carrot, onion, cabbage and capsicum.
- You can add mushrooms, tofu, paneer , green beans, cooked potato, baby corn, bean sprouts etc.
- The dough has to be soft and smooth. If you find the dough is sticky, add little flour, mix and work on the surface to make a soft dough.
- Allow to rest for 30 mins If you want to take shortcut, you can use wonton wrappers or spring roll wrappers Remember to roll the momo edges to ‘thin’ and the center needs to be ‘thick’.
- There are so many variations in the shaping of momos. Just do what works perfectly fine for you.
- To prevent momos from sticking to the steaming rack, you can line the tray with cabbage leaf while steaming.
- You can add sesame oil for the filling for more flavors. Just add 1 teaspoon of sesame oil once the filling is ready.