Momo is a type of South Asian dumpling; native to Tibet, Nepal, Bhutan, Sikkim state and Darjeeling district of India.
(1 Cup= 250ml)
- All purpose flour – 2 Cups
- Salt – To taste
- oil- 3 Tsp
- Cabbage (Finely chopped)- 1/2 Cup
- Corn- 1/2 Cup
- Spring Onion- 1⁄2 Cup
- Salt- To taste
- Garlic Powder/ Fresh minced garlic- 2 Tsp
- Onion Powder- 2 Tsp
- Green chillies (finely chopped) – 4
- Extra light Olive oil – 2 Tsp
Preparing the outer cover of Momos:
- Take the all purpose flour (maida), salt and oil in a bowl and mix it.
- Add water in parts and knead to firm dough.
- Cover the dough and keep aside for 30 minutes.
For the Filling
- Take a heavy bottom pan, add oil to it.
- Place on low heat and add fresh minced garlic, green chillies & Green onion.
- Add Veggies. Cook for 10mins.
- Add Beaten Eggs. Cover the pan for 5mins, and then mix it properly.
- Lastly add Salt & onion powder. Mix nicely. Switch off the gas don’t overcook the mixture. Allow the mixture to cool.
Shaping the Momos
- Make marble sized balls from the dough.
- Dust some flour and roll them into thin round discs.( Thin edges and little bit thick center)
- Place some filling in the center.
- Pinch the edges one by one. Bring together all the pinched folds in the center to make momos shape, seal the edges properly applying water on inner edges before folding.
- Heat up a steamer, Place greased cabbage leaves on steamer rack.
- Arrange uncooked dumplings in the steamer rack on cabbage bed.
- Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
- Take dumplings off the steamer and serve immediately with Chili tomato Dip.
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