Veg Momos Recipe | Momos Ki Recipe - Street Style
Craving that perfect street food dumpling? Here is an easy, authentic street-style Veg Momos recipe you can make right at home with simple pantry ingredients.
Ingredients
Dough
- 2 cup maida (all-purpose flour)
- 0.5 tsp salt
- 1 tbsp oil
- warm water as needed for kneading
Filling
- 2 tbsp oil
- 5 cloves garlic finely chopped
- 1 inch ginger grated freshly
- 2 whole green chilli finely chopped
- 2 tbsp spring onion finely chopped
- 0.5 medium onion finely chopped
- 2 cup cabbage finely chopped
- 1 medium carrot finely chopped
- 0.5 tsp pepper powder
Instructions
- In a large bowl, combine the maida, salt, and oil. Gradually pour in warm water and knead for 5 to 7 minutes until you have a soft, smooth dough. Cover with a damp cloth and let it rest for at least 20 minutes.
- Heat 2 tablespoons of oil in a wide pan over medium-high heat. Add the chopped garlic, grated ginger, and chilies. Sauté for about 30 seconds until fragrant.
- Add the chopped onions and spring onions to the pan. Stir-fry briskly for one minute to soften them slightly.
- Toss in the finely chopped cabbage and carrots, and sprinkle the pepper powder on top. Turn the heat up to high and stir-fry for 2 to 3 minutes. Turn off the heat and let the filling cool completely.
- Take the rested dough and give it a quick knead. Pinch off small pieces and roll them into smooth balls. Roll each ball out into a thin 3-inch circle, keeping the center slightly thicker than the edges.
- Place one tablespoon of the cooled filling into the center of the dough circle. Pleat the edges together in a circle, gathering them firmly at the top, and give it a gentle twist to seal.
- Lightly grease your steamer tray with oil. Arrange the momos on the tray, leaving some space between them. Cover and steam over boiling water for 12 minutes until the outer skin is glossy and translucent.
Notes
Serve immediately while piping hot with red chili garlic sauce, sweet chili sauce, or tomato ketchup. To freeze, place raw shaped momos on a tray until solid, then transfer to a bag. Steam straight from frozen for 15 minutes.