Vegetable Momos | Soft Delicate Steamed Vegetable Dumplings | How to make Steamed Vegetable Momos
What serves the best on a wintery night is lip smacking and the delicious Steamed Vegetable Dumplings or more commonly called as Steamed Veg Momos. It is my family’s and most importantly my hubby’s favourite Snack/Starter. It is simply a plain flour cover filled with sauteed vegetables, steam cooked and served along with a spicy chutney/dip or Schezwan Sauce. It is a popular street food loved and relished by all.
Traditionally they are steamed in a Bamboo Basket, but they can be steamed in a Steamer or a Cooker as well. The best part about Momos is that we can play around with the type of cover, its shape, its filling and the chutney/sauce as well. Make your own filling and enjoy it with your own choice of sauce. This recipe originated in Tibet but as it travelled to the other parts of the world, it got widely accepted. It has become a famous street food in India.
Since we prefer a spicy Chutney along with it, so I keep the filling mild on spice level to balance out the combination.
Here I present to you two shapes of Momos cover and two Momos Chutney options.
- You can use any vegetable as per your liking and taste; but choose colourful and juicy vegetables.
- Don’t roll too thick or too thin. Keep medium thickness in centre and thin at the edges.
- You can use a Pressure Cooker to steam it as well. Remove the weight/whistle. Fill the base with two cups of water. Place the momos in a pan and then in the cooker.
- You can use a Bamboo Steamer as well.
- You can line the steamer with the husk of corn or cabbage leaves and then place the shaped dumplings in it. This prevents them from sticking to the tray.
- I have used an Idli Steamer.
So all set and done…what are we waiting for !! Let’s get rolling 🙂
For the Stuffing:
- 1 cup chopped onion
- 1/2 cup finely chopped cabbage
- 2 tsp finely chopped ginger
- 2 tsp finely chopped garlic
- 2 tsp finely chopped green chillies
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped french beans
- 1/2 cup finely chopped capsicum
- 1/2 cup finely chopped spring greens
- 1 tbsp light soy sauce(optional)
- Salt to taste
For the Dough:
- 1 cup Refined Flour
- 1 tsp oil
- Combine the plain flour, oil and salt and knead a soft dough using sufficient water.
- Cover it with a damp cloth and keep it aside for 15 minutes.
- In a nonstick pan, heat oil. Add ginger garlic and green chillies and saute it for few minutes on a medium flame.
- Then add the remaining vegetables and keep stirring.
- Add to it salt and soy sauce.
- Keep stirring and let it cook properly on medium flame.
- Continuous stirring ensures no burning or sticking of the vegetables to the pan.
- Once done, keep it aside and let it cool.
- Divide the dough into sixteen equal portions and roll into small thin discs.
- Place a spoonful of the vegetable filling in the centre of each disc. Bring the sides together in the centre, pinching firmly together to shape the dumpling.
- Another shape that I have tried is that what we do in ‘Gujhiyas’. Place a spoonful of filling in centre line. Then overlap the edges and roll from edge to edge to seal the filling.
- Grease the moulds of the Idli Steamer. Place the dumplings in the cavities and place the rack in the steamer.
- Cover and let it steam for 10 minutes.
- Check if done. If not, cover it again and let it steam cook for a few minutes again.
- Transfer them to a Serving Plate and serve them hot with Momos Chutney or any other sauce of your choice.