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Ingredients:
For the Dough:
2 cups all-purpose flour
1/4 tsp salt
1/2 cup water (adjust as needed)
1 tsp oil (optional, to make the dough softer)
For the Filling:
1 cup cabbage, finely chopped
1/2 cup carrots, grated or finely chopped
1/2 cup mushrooms, finely chopped (optional, or use tofu or more vegetables)
1/4 cup onions, finely chopped
2-3 garlic cloves, minced
1 tsp ginger, minced
1-2 green chilies, finely chopped (optional, for heat)
1-2 tbsp soy sauce (for flavor)
1 tbsp sesame oil or vegetable oil
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
For the Dipping Sauce:
2 tbsp soy sauce
1 tbsp vinegar
1 tsp chili sauce or 1/2 tsp chili flakes (adjust to taste)
1 tsp sesame oil (optional)
1-2 garlic cloves, minced
1/2 tsp sugar (optional)
Instructions:
1. Prepare the Dough:
In a mixing bowl, combine the flour and salt.
Slowly add water to the flour while kneading it into a soft, smooth dough. You may need a little more or less water, so add gradually.
Once the dough comes together, knead it for about 5-7 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for 20-30 minutes. This makes it easier to roll out.
2. Prepare the Filling:
Heat the sesame oil (or any oil) in a pan over medium heat.
Add the minced garlic, ginger, and chopped green chilies. Sauté for about a minute until fragrant.
Add the onions and sauté until they become translucent.
Add the cabbage, carrots, mushrooms, and any other vegetables you're using. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and release water.
Season with soy sauce, salt, and pepper. Cook for another 2-3 minutes until the water from the vegetables evaporates.
Remove the filling from the heat and let it cool completely. Once cooled, stir in some fresh cilantro if desired.
3. Shape the Momos:
After the dough has rested, divide it into small, equal-sized balls (about 15-18 balls).
Roll each ball into a small, thin circle (about 3-4 inches in diameter) on a lightly floured surface.
Place about 1-2 tablespoons of the vegetable filling in the center of each dough circle.
To fold the momos, pinch the edges of the dough together, pleating as you go around the filling. Once you’ve pleated the edges, pinch the top together to seal the momo.
Repeat for the remaining dough balls and filling.
4. Steam the Momos:
Prepare a steamer. If you don’t have a steamer, you can use a large pot with a colander or a metal strainer placed on top, ensuring the momos don't touch the water.
Lightly grease the steamer basket or line it with parchment paper to prevent the momos from sticking.
Place the momos in the steamer, making sure they don’t touch each other. Steam in batches if necessary.
Cover and steam for about 10-12 minutes, or until the dough is cooked through and the momos are shiny and tender.
If using a large pot, steam on medium heat. Check after 10 minutes; the momos should be soft and not doughy in the center.
5. Make the Dipping Sauce:
While the momos are steaming, prepare the dipping sauce.
In a small bowl, combine soy sauce, vinegar, chili sauce (or flakes), sesame oil, minced garlic, and a little sugar.
Stir well and adjust the seasoning to your taste. Add more chili for spice or more vinegar for tanginess.
6. Serve the Momos:
Once the momos are done, serve them hot with the dipping sauce on the side.
You can garnish with more fresh cilantro or a sprinkle of chili flakes for extra flavor.
Source - OhWomen
