Vegetable Wheat Momos
A lip smacking steamed dumpling with whole wheat flour, simple filling of cabbage, onions and carrots makes for a great party starter, evening snack and an appetizer. Serve these momos along with spicy momo chutney!
Ingredients
For making dough:
- 2 cups whole wheat flour
- 2 tsp oil
- salt to taste
- water as required to knead
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 tbsp rice vinegar
- 1/2 tsp pepper crushed
- 1 tbsp soy sauce
- 1 tbsp hot sauce
- salt to taste
Instructions
To make dough:
- In a mixing bowl add the wheat flour, oil, salt and water 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 chillies. Now add the onion and saute till onion become translucent.
- Add in cabbage, carrot and saute slightly. Then add in vinegar, soy sauce, hot 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 chutney. Leftover dumplings can be reheated by steaming them again.
Notes
- You can add vegetables of your choice for filling.
- To prevent momos from sticking to the steaming rack, you can line the tray with cabbage leaf while steaming.
- Do not roll the momos outer layer too thin nor too thick.
- Wheat momos taste great when served with spicy momos chutney.