Ingredients for Dough:
3/4 cup refined wheat flour
1 teaspoon Oil
Salt to taste
1 tablespoon oil
1/2 cup finely chopped carrot
1/2 cup finely chopped cabbage
3-4 cloves of garlic, finely chopped
1 teaspoon finely chopped ginger
1/4 cup finely chopped green french beans
½-1 teaspoon soy sauce
1/2 teaspoon black pepper powder
1/4 cup finely chopped capsicum
1/4 cup finely chopped spring onion or onion
1 teaspoon chili sauce
Salt to taste
Finely cut all the vegetables.
Add 3/4 cup refined wheat flour, 1 teaspoon oil, and salt in a large bowl.
Mix all ingredients well and prepare a soft pliable dough by adding water as needed. Cover the dough and keep it aside for 20-25 minutes.
Heat 1 tablespoon oil in a pan over medium flame. Add finely chopped ginger and garlic and sauté for 30 seconds. Add spring onion and sauté for a minute.
Add all chopped vegetables (carrot, cabbage, capsicum, and green beans) and salt.
Mix well and sauté them for 4-5 minutes. Add 1 teaspoon chili sauce.
Add 1/2 -1 teaspoon soy sauce.
Add 1/2 teaspoon black pepper powder.
Mix well and sauté for a minute. Turn off the flame. Stuffing for Veg Momos is ready.
Knead the dough again for a minute and divide it into 2-equal portions. Give each portion a round cylindrical shape like cucumber. Cut each one into 6-7 equal portions with a knife.
Give each small portion a round shape and flatten it a little into a pattie by pressing it in between your palms. Cover them with a wet cloth or a plate to prevent them from drying.
Place one dough pattie on a rolling board and roll it out into a thin disc (approx. 4-5 inch diameter). Roll it from the sides and keep the center portion a little thick compared to the sides. If required, sprinkle some dry flour while rolling.
Place approx. 1 tablespoon filling in the center. Don’t over-stuff it, otherwise, it will be difficult to get a proper shape.
Lift the edge from one side and start pleating (fold the edge a little inside and then little outside alternatively). Join them in the center to seal it.
Prepare momos from remaining dough patties in a similar way.
Grease a steamer plate or any other plate with oil to prevent them from sticking. You can also line a plate with cabbage leaf instead of greasing the surface with oil. Arrange Veg Momos on a plate in a way that there is some space around them to expand.
Heat 1-2 glasses of water in a steamer or a deep vessel over medium flame.
Place stand in the steamer and place momos plate over it. Momos should not touch the water. Cover the steamer/vessel with a lid and steam them for 6-7 minutes over medium flame or until they look a little translucent and shiny. Remove the lid and check them by touching it. If they don’t feel sticky then it means they are cooked.
Transfer them to a serving plate. Serve hot Veg Momos with Momos Sauce or Schezwan Sauce.
This is how you can make some amazing Veg Momo!