Momos Recipe | Dim Sum | Veg Momos

Momos are a popular street food in northerly parts of India. These are besides known as Dim Sum and are basically dumplings made from flour with a savory farce. Learn to make these popular Tibetan recipe of easy vegetable momus from scribble with two folding techniques. The recipe is vegan .

About This Recipe

1. What are Momos? As I have mentioned above, momos are dumplings made with flour and a savory stuffing. This stuffing can be made with veggies, sea-food, chicken or paneer (cottage cheese).
2. Method of cooking: Momos can be steamed, baked or deep-fried. We prefer steamed momos over the fried ones. This recipe is for making steamed momos.
3. Savory stuffing: This momo recipe has a stuffing of mix veggies. The veggies I prefer to add are a mix of cabbage, carrots, french beans, capsicum and onions.
   Sometimes I also add white button mushrooms for a meaty texture and they also give a nice umami flavor.
4. Dough: The dough for the dumplings is made with all-purpose flour. But you can even make the dough with whole wheat flour.
5. Taste: In this recipe, the savory veggie filling has a balanced taste and is lightly spiced, so that it accompanies any spicy and hot sauce very well.
6. Time intensive: Making momos or dim sum takes quite a good amount of time. So when you have enough time to spare, then make them. If you have a helping hand, then the time will reduce. But if you do everything on your own, it takes about 1.5 to 2 hrs, depending on your working speed and the gadgets you have in your kitchen.
7. Shaping: The shaping of the momos come through practice and I do shape them decently. In the step-by-step photo guide below, I have shared two ways of shaping momos. Choose the shaping method that is easy for you.
8. A Video made for you: You can also check the video showing the entire process of making veg momos from scratch. See the video in the recipe card, if you cannot understand the shaping part from the step by step photos below.

Serving Momos

We love steaming blistering momos with a piquant sauce. I make these on days when we crave for some southeast asian food .
I have had one of the best dim kernel in the Mainland China Restaurant decades binding. That time I did not know that dense sum would become a democratic street food in the northern parts of India .
Some years back when we lived in Gurgaon, I was amazed to see dim summarize as a street food nosh in many places.

When living in Goa, there was a restaurant merely a few kilometers from our position and specialized lone in momus with different kinds of stuffings. The owner ’ s wife was a Tibetan and she and her staff would prepare the dumplings
The sauce they used to serve with the momus was a piquant, hot sauce and thus beneficial. I even had these steamed dumplings with a identical hot sauce in Dharamsala, India .
The momos are not blue but the sauce that is served with these is blue. I have a in truth dependable recipe of a piquant momus sauce which we call as Momos Chutney. You can try this blue sauce when you make these steamed dumplings .
You can even serve these with schezwan sauce or sriracha sauce or hoisin sauce or loss chili garlic sauce .

Step-by-Step Guide

How to make momos or dim sum

For ease of sympathize, I have divided this post into 4 chief parts .

• Step 1 – Making the dough
• Step 2 – Making veggie stuffing
• Step 3 – Shaping momos
• Step 4 – Steaming veg momos

Lets begin with Step 1 – Making the dough
1. Take 1 cup general-purpose flour, ¼ teaspoon salt and ½ teaspoon petroleum in a bowl. Mix well with a spoon .
2. Add 2 to 3 tablespoon body of water in parts and begin to knead to a tauten boodle. Do not make the dough soft as then it becomes unmanageable to shape the dumplings. If required you can add 1 to 2 tablespoons more water .
3. Cover the dough with a damp napkin or kitchen towel. Let the boodle lie for 30 minutes .
Step 2 – Making veggie stuffing
4. finely chop the vegetables. You will need 1.5 to 1.75 cups of finely chop veggies. You can besides use a food central processing unit to finely chop vegetables like cabbage, carrots, french beans .
Veggies like capsicum ( green bell pepper ), button mushrooms and spring onions ( scallions ) can be chopped with a knife .
5. Heat oil in a thick bottomed frying pan or wok. Add ½ teaspoon finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat .
6. Add spring onion whites ( 2 small spring-onions which have been chopped finely ). Stir and sauté for 10 to 15 seconds on medium-low heat .
7. Add all the finely chop vegetables .
8. Increase the flare and bustle fry the vegetables on a culture medium to high inflame. If you have not used a midst bottomed pan, then sauté the veggies on a low to medium estrus. Sauté or stir fry for 2 to 3 minutes. then add 1 teaspoon soy sauce, ½ teaspoon blacken pepper and salt as per taste .
9. Continue to stir fry on a average to high flare for 2 to 3 minutes more. Switch off the heat and add 1 to 2 tbsp of the spring onions greens. Mix well. Check the taste and add more salt, pepper or soy sauce, if needed .
10. The vegetable stuff is quick. Let the stuffing cool wholly .

Step 2 – Shaping momos, 1st method
11. Divide the dough in two parts .
12. Make a 7 to 8 inches log from each region. cut the logarithm into adequate slices .
13. form into a ball of each dough piece and keep them covered with a damp napkin .
14. Take each boodle ball and on a lightly dusted board. Roll each boodle musket ball into a thin circle of about 3 to 4 inches diameter .
15. The edges have to be thin and the center has to be thickly .
16. Apply body of water with your finger tip or with a small pastry brush towards the circumference. This is an optional step .
17. place 2 to 3 teaspoons of vegetable stuff in the center .
18. Lift one side of the edge and start pleat. ( You can besides refer to the television above or in the recipe card below to see how the pleat is done ) .
19. Begin to pleat the momus .
20. Join all the pleats in the center .
21. A pleat and shaped dim sum .
Step 2 – Shaping momos, 2nd method
22. Another simple proficiency to shape momus – connect the edges
23. This is an comfortable method acting. The momo is shaped like gujiya or karanji. You can stop here or can proceed to the next step .
24. Bring both the end together and join .
25. Prepare all momos this way and keep them covered under a damp diaper until you are ready to steam them .
Step 4 – Steaming veg momos
26. Grease a steamer pan with some anoint .
27. Arrange them in the pan, keeping outer space between them .
28. Steam them in an electric cooker or a steamer pan. You can besides use idli pan or imperativeness cooker to steam. Add 2 cups body of water in the pot or pan while steaming. ( Check recipe notes in the recipe tease below. )
29. Cover and steamer for 5 to 6 minutes till the outer boodle becomes guileless. Don ’ t overcook as then the extinct boodle, becomes dense and chewy. The steamer time may vary upon the thickness of momus ’ cover .
When you touch the momo then dough should not feel gluey to you. This means they are done and the momus will have a guileless look .
30. Serve vegetable momos hot with momus chutney or crimson chilli-garlic chutney, blue schezwan sauce or tomato sauce. They besides go good with a blue sauce and should be eaten hot .

Tips

Expert Tips

• Dough: The dough has to be firm and tight. Do not add more water and make the dough soft. A softer dough won’t be easy to shape.
• Stuffing: For the stuffing you could use your favorite veggies. You could also make a stuffing with just button mushrooms or a mix of fresh mushrooms. Another variation would be use some mashed or boiled potatoes and paneer (Indian cottage cheese.
• Spices, herbs and seasonings: In the stuffing I prefer some umami and so I love adding soy sauce. But you can experiment with different flavors here. Say – Indian ground spices and herbs, Mexican seasoning, Miso or any flavor profile you like.
• Steaming: While steaming do keep some space between the dumplings. After steaming the momos expand and you don’t want them sticking to each other. The steaming can be done in an Instant Pot, Electric Cooker, Pot or even in a Idli steamer (all options mentioned in the notes section of the recipe card below).
• Checking for doneness: After the momos are steamed, when you touch the dough it should not feel sticky. The momos will also look transparent.
• Gluten Free: You can make dim sum gluten-free by using a millet flour or rice flour. Just shaping them can be tricky. Add enough boiling water, ½ teaspoon oil, ¼ teaspoon salt to 1 cup of any millet flour or rice flour. Mix with a spoon. Cover and let dough become warm and then knead to a smooth dough.

Momos Recipe | Dim Sum | Veg Momos

By Dassana Amit

Veg momos or dim sum are steamed dumplings stuffed with a lightly spiced vegetable filling. A popular tibetan recipe and also a popular North Indian street food.

4.82

from

105

votes
Print
Pin
Save Saved!

Prep Time

30

mins

Cook Time

1

hr

Total Time

1

hr

30

mins

Cuisine

Indian, Tibetan, World

Course

Appetizers, Snacks

Diet

Low Fat, Vegan, Vegetarian

Difficulty Level

Moderate

contribution

Email

Servings

15

veg momos

Units

Ingredients

for the dumpling dough

• ▢

  1 cup general-purpose flour – 125 grams

• ▢

  ½ teaspoon oil

• ▢

  ¼ teaspoon salt or as required

• ▢

  2 to 3 tablespoon water for kneading or as required

for vegetable stuffing

• ▢

  1 tablespoon vegetable oil

• ▢

  2 small-sized bounce onions ( scallions ) finely chopped – reserve the greens to be added late

• ▢

  ½ teaspoon finely chopped garlic or 3 to 4 small-sized garlic, finely chopped

• ▢

  1.5 to 1.75 cups finely chop mix vegetables ( I added ½ cup chopped boodle, ½ cup chopped carrots, ⅓ cup chopped french beans and ¼ cup chopped capsicum )

• ▢

  ½ cup chopped egg white clitoris mushrooms – optional

• ▢

  1 teaspoon

  Read more: Homemade Dumplings

  soy sauce or add as want

• ▢

  ½ teaspoon black capsicum powderize or as required

• ▢

  salt as required

Cook Mode

Prevent your screen from going dark while making the recipe

Instructions 

Making dough

• Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.

• Add water in parts and knead to a tauten dough. Cover the boodle and keep aside for 30 minutes .

Making vegetable stuffing

• finely chop all the vegetables. You can besides use a food processor to chop the vegetables .

• In a thick bottomed pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.

• Add spring onion whites and sauté for 10 to 15 seconds on medium-low heat. Then add all the finely chopped vegetables.

• Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then saute the veggies on a low to medium heat.

• Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.

• Continue to stir fry on a metier to senior high school flame for 2 to 3 minutes more .

• Switch off the flame and add the spring onions greens. Mix well.

• Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.

Shaping momos

• Divide the dough in two parts. Make a 7 to 8 inches log from each part. Cut the log into equal slices.

• Make ball of each slice and keep them covered with a damp diaper .

• Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3 to 4 inches in diameter.

• Try to get the edges to be thin and the center to be blockheaded .

• Place 2 or 3 teaspoons of vegetable stuffing in the center.

• Lift one side of the edge and start pleating. (Refer to the video below to see how pleating is done).

• Start fold and forming the pleats one by one. Towards the goal, join the pleats in the center .
• Prepare all momos this manner and keep them covered under a damp diaper. Till you are fix to steam them .

Steaming veg momos

• Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.

• In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don’t touch each other. Check notes on how to steam the momos in idli pan or pressure cooker or Instant Pot.

• Steam them for 5 to 6 minutes.

• Don’t overdo the steaming, as the dough becomes dense and dry.

• The steam clock time may vary upon the thickness of momus ’ cover .
• When you touch the momo then dough should not feel sticky to you. This means they are done and the momus will have a transparent look .

• Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.

• Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.

• Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney.

Video

Notes

• Dough: Knead the dough to a firm texture. If the dough becomes soft, then add some flour and knead again. If the dough looks dry, then add 1 to 2 tablespoons water and continue to knead.
• Stuffing:  Add your darling veggies in the thrust. Just a stuff of button mushrooms or a shuffle of fresh mushrooms besides taste good. You could even make a thrust of mashed or boiled potatoes and paneer or even cheddar cheese .
• Seasonings: You can experiment in the farce and come up with different flavors. Add your darling ground spices, herb, sauces and seasonings .
• Steaming: While steaming do keep some space between the momus. After steaming the dumplings inflate and you don ’ metric ton want them sticking to each other. You can steam in an Instant Pot, Electric Cooker, Stove-top Pressure cooker, a regular Pot or pan or even in a Idli steamer pan .
• Checking for doneness: After the momus are steamed, when you touch the boodle it should not feel gluey. The momus will besides look guileless .
• Gluten Free: Using millet flour or rice flour to make these dumplings gluten free. Shaping them can be a crafty with a gluten free boodle. To 1 cup of any millet flour or rice flour, add ½ teaspoon oil, ¼ teaspoon salt and enough boiling water to get a smooth dough. After adding hot water first base shuffle with a spoon. Cover and let boodle become ardent and then knead to a smooth dough .
• Substitutes: Use tamari or bragg liquid aminos in place of soy sauce sauce. Use white pepper in invest of black pepper. Use onions ( red or white ) or shallots in put of spring onions ( scallions ) .

Steaming in Instant Pot

1. Keep a trivet inside the IP steel insert. Add 1 to 1.5 cup water. 
2. Use the sauté button to get the water to a boiling stage. 
3. Place the pan containing the dim sum or momos on the trivet. 
4. Position the valve to steam release position on the lid. Seal with the lid and using the steam option, steam for 5 to 6 minutes. Keep a track of the time using a stop-watch. 

Steaming in Electric cooker

1. Pour water inside the steel insert or pot of the cooker. Using the steam or cook/heat option let the water come to a boil.
2. Use the steamer pan that came with the cooker. Grease it and place the dumplings on it.
3. Place this steamer pan on the top of the pot in the cooker or inside the pot on a trivet (depending on various models and brands, this will change). Set the time of 5 to 6 minutes for steaming. 

Steaming in a stovetop Pressure Cooker

1. Remove the vent weight/whistle from the lid. 
2. Keep a trivet inside the cooker. Add 1.5 to 2 cups water. 
3. Bring the water to boil on medium-high heat. 
4. Place the pan with the momos on the trivet.
5. Cover and steam for 5 to 6 minutes. 
6. If the dim sum looks undercooked, then steam for a few more minutes. Note that the water should not come in contact with the dumplings.

Steam dim sum in a pot or in an idli pan:

1. For a pot, first keep a trivet and then heat 1.5 to 2 cups water. Place the pan with the momos in the pot. Cover and steam for 5 to 6 minutes. 
2. For steaming in a Idli pan, heat water in the pan.
3. Grease the idli moulds with oil.
4. Place the momos on the idli moulds.
5. Then place the moulds in the pan and steam them for 5 to 6 minutes. 

Nutrition Info ( Approximate values )

nutrition Facts
Momos Recipe | Dim Sum | Veg Momos

Amount Per Serving

Calories 53

Calories from Fat 9

% Daily Value*

Fat 1g

2%

Saturated Fat 1g

6%

Sodium 159mg

7%

Potassium 54mg

2%

Carbohydrates 9g

3%

Fiber 1g

4%

Sugar 1g

1%

Protein 2g

4%

Vitamin A 940IU

19%

Vitamin B1 (Thiamine) 1mg

67%

Vitamin B2 (Riboflavin) 1mg

59%

Vitamin B3 (Niacin) 1mg

5%

Vitamin B6 1mg

50%

Vitamin C 2mg

2%

Vitamin E 1mg

7%

Vitamin K 3µg

3%

Calcium 8mg

1%

Vitamin B9 (Folate) 22µg

6%

Iron 1mg

6%

Magnesium 7mg

2%

Phosphorus 21mg

2%

Zinc 1mg

7%

* Percent Daily Values are based on a 2000 calorie diet .
Like what you see ?
Stay up to date with newfangled recipes and ideas .

• Signup

• Subscribe

• Read more: Old Fashioned Chicken and Dumplings

  Join

• Follow

This recipe post from the archives ( July 2014 ) has been republished and updated on 8 September 2020 .

source : http://heyreviewfood.com
Category : VIETNAM FOOD