Momo / DIM SUM / Dumpling

Momo is a healthy snack and a distant relative of our traditional dumplings. Vegetables are packed inside a dough base and then steamed.  It is mostly commonly available in Nepal and in northeastern India. These dumplings are cooked in different methods viz., steamed, Deep fried and Pan fried.

They make a filling meal. They can be added in soups when it is boiling, as a separate dish along with a spicy garlic based red colored chutney as an accompaniment with it.  This red chutney makes it even more interesting and delicious.........


The place where we were living earlier in Navi Mumbai, we had couple of momo carts set up by people from northeastern India.  We enjoyed momos a lot and more specially during the rains and in winter. The fresh & hot hot momos taken out of the steamer are transferred to a paper plate with a dash of chutney on the side and is handedover to us... oh! this dish has become so dear to my heart that I even dreamt of it once .... :p I shared the same in a post and if you wish to read it, here it is!

Here are few photos of the steaming box i use inside my steamer ... it is made of bamboo and is very good.

 

 

I am giving you the vegetarian version of the momo. Generally finely shredded cabbage is used. You can use boiled potatoes / peas or even shredded panneer sauted with some spcies as stuffing.

Ingridients : (makes around 11 nos)

1. Maida - 1/2 tea cup
2. Salt to taste 
3. Water to knead the dough

For stuffing :-

1. Green chillies - 2 Nos. (optional)
2. Cabbage - 250g (finely shredded)
3. Carrot (grated) - 1 No.
4. Coriander leaves - finely chopped - 1 tbsp (optional)
5.  Olive Oil - 2 tbsp
6. Salt to taste

Procedure :-

• Knead maida by adding water, salt, into a stiff dough like you do for making puris. Knead it well so that it will become very soft. Leave the dough for 30 minutes to set.

• .For shredded the vegetables, you can use your food processor. I always prefer a knife. I forogot to take picture, which i will share with you when i make them next time. 

• In a mixing bowl add the finely shredded cabbage,grated carrot, green chillies, coriander and salt. Mix well.

•  Divide the dough into balls of equal sizes (like you do for poori)

• Dust the board and using rolling pin make a big thin chapathi (or make small balls and roll them individually) and using a round cutter (I use a small katori) cut rounds of equal size.

• Place the grated vegetable stuffing inside each rounds, gently bring the sides together in layers by pinching together.  Gather the ends together, press lightly and slightly twist them to get the spiral folds.

You may check this youtube video link which gives you various ways of shaping momos.  https://youtu.be/Zh5_DuuxHC0

• Steam them for 15 to 20 minutes.

• Hot hot momos are ready!

If you are making this in a large batch, you can store them in a microwave safe box and before microwaving, just sprinkle little water and then microwave high for 1.5 minute and serve hot with the chutney.

For the Red Dip :

The traditional chutney is make by soaking few dry red chillies (as per your preferred quantity) & few garlic pods in vinegar for a minimum of 4 hours.Then ground to a smooth paste adding water little by little checking the consistency. Add salt to taste.

I am sharing with you the chutney that I tasted as find it even more delicious!

1. Garlic pods - 2 nos
2. Schezwan sauce - 2 tbsp
3. Water
4. Cornflour - 1 tbsp
5. Cooking / Olive oil - 1 tsp
6. Spring onion greens (optional) - you get chienese seasoning in the market now-a-days. substitute that.

Finely chop garlic pods. Heat a tsp of oil & fry garlic till they turn golden in color. Then add the sauces, water and little cornflour dissolved in water to get the chutney consistency. Boil till it gets a gloss on the surface. Add spring onion green or the chinese seasoning. Yummy spicy chutney is ready!

Your healthy snack is ready to eat .

Momos tastes best when served piping hot ...