Tuesday, 20 December 2016

Veg Momos Recipe

Hello my dear reader, today I want to share the recipe, which I use for making momos at home, this one is for vegetarian filling. Here I would like to say that the dough part is the same for vegetarian and non vegeterian momos.
The momo is a South Asian dumpling, which is originally from Tibet region, but later started to spread over other neighboring countries. Momo is a type of steamed bun with some form of filling. Momo has become traditional delicacy in Nepal, among Tibetan and Nepalese communities in Bhutan, and also the Sikkim and Darjeeling States of India, later on spread to over the world. 
So for this we will need a dough. The dough making process I will not explain because its a simple non stick, white flour dough with water and salt (you can also add one teaspoon of oil).

For filling we need:

  1. 4-5 middle size carrot 
  2. half of the cabbage 
  3. 2 big onions
  4. 2 capsicum 
  5. 3-4 cloves of garlic 
  6. salt
  7. black pepper
  8. soy sauce 
  9. butter 

We need to chop all the vegetables.
We start the process with melting butter in a pot and then frying onion and garlic in it. Since garling get fried very fast we need to be careful and fry it just 2 minutes (sometimes even less).

Then we add hard vegetables like carrot and fry it around 5 minutes.

After carrot we add capsicum and then  cabbage.

Add the salt, black pepper and soy sauce (1 teaspoon).

Keep frying additional 5 minutes and then it's ready.

Now we take a half of the dough and open it with rolling pin.

 Divide it  with cup to keep a round shape.

Take one of the pieces, open it little more and then fill with already fried vegetables.

Give some shape  and then cover with damp clothes to avoid  drying.

Fill the vessel or pot that's large enough to place the steamer 3" to 4 " with the water, bring the water to a boil, then place the steamer in the vessel and cover with lid. Wait for 15 minutes. 

Momos are ready when shiny seem appear over them.

Hope you liked my recipe and soon I will hear your comments below.

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