Veg Momos with a garlic & chilli soy dipping sauce
I love dumplings in every form. Crispy wantons, chewy momos, golden gyoza’s…. hmmmmm taste buds activating!!!! The variety of fillings are gorgeous, from minced vegetables, soya mince, mushrooms, tofu…. so so SO good!
Momo’s are eaten all over India as a street food but take origin from Tibetan cuisine. Filled with lightly spiced vegetables and steamed in a delicate casing, these make a healthy, impressive and delicious appetiser, starter or canape.
You can eat them just as they are freshly steamed, or, to take the flavour and texture up a notch, you can lightly pan fry them to give them a golden crust, much like the Japanese Gyoza’s.
The wrappers for the momos are surprisingly easy to make and the filling is quite straightforward. The most complicated thing about this recipe is shaping the dumplings, but once you get into the swing of it, it’s quite straightforward. And really they don’t need to look perfect. As I always say, this is home cooking baby, not Masterchef!
As with any good dumpling dish you need a good dipping sauce and my ginger, garlic & chilli simple soy dip works beautifully. Give these a go people, you won’t be disappointed!
- • 1 cup all-purpose flour
- • 1/3 cup warm water
- • ½ tsp vegetable or sunflower oil
- • ¼ tsp salt
- • 1 carrot, finely chopped
- • 15 green beans, finely chopped
- • ½ red pepper, finely chopped
- • 1/3 cup chopped cabbage
- • 1 shallot, finely chopped
- • 1 spring onion, finely chopped (just the white part, save the green bit for the dip)
- • 3-4 cloves garlic, minced
- • ½ tbsp vegetable or sunflower oil
- • 3 tsp light soy sauce
- • Salt to taste
- For the garlic and chilli soy dip
- • 1.5 tbsp soy sauce
- • 1.5 tbsp sesame oil
- • 1 red chilli, friendly chopped
- • 1 clove garlic, minced
- • Leftover green part of spring onion, finely chopped
- • small handful coriander, finely chopped
- Start by making the dough for the momo casings. In a mixing bowl combine the flour, salt and oil and mix.
- Slowly add the water to form a firm dough, kneading as you add the water to bring the dough together.
- Cover with cling film and set aside to rest for 30mins to an hour.
- Whilst your dough is resting, prepare your filling. Finely chop the carrots, green beans, red peppers, cabbage, shallot, garlic and spring onion in a food processor.
- Pre-heat the oil on a medium high heat in a wok.
- Add the vegetables and stir fry for 2-3mins.
- Add the soy sauce and salt if necessary (remember the dipping sauce will also be salty so the filling only needs to be lightly seasoned). Stir fry for a further 1-2minutes and remove from heat. Allow to fully cool.
- Once your dough has rested, divide it into 14-16 equally sized balls. The best way to do this is to first to halve the dough, then halve each half again and so on until you get to 14-16 slices.
- Roll the slices into small balls. To stop the dough from sticking when you roll, lightly flour your rolling surface. To stop them from drying out keep them under a damp cloth.
- Once your balls are formed, take each ball and roll it into a small circle, about 3inches wide and ensuring it is not too thick, we are looking of something which is thinner than a tortilla.
- As you roll out your circles, place them back under the damp cloth to stop them from drying out.
- Only begin filling your momo’s once your filling has completely cooled.
- Take 1.5-2tsps of the filling and place it in the centre of your circle.
- Lift one side of the circle and start pleating the edges by slowly lifting more of the edges as you pleat.Join the pleats in the centre by squeezing the ends. Place the filled momos back under the damp cloth to keep them from drying out until you are ready to steam them.
- Combine all the ingredients for the dip, mix and taste and adjust as per your taste.
- Preheat your steamer and lightly grease the steamer insert. Depending on the size of your momos, steam 5-6 momos at a time, ensuring the momos aren’t touching, otherwise they may stick together in the steaming process.
- Keep the flame on medium. The momo’s will need 5-8minutes to steam, depending on the thickness of your momo casing. After 5minutes check the momos, if the dough still feels sticky, then give them a few more minutes. Once cooked, the momos should not feel sicky.
- Garnish with freshly chopped spring onions and serve with the garlic chilli soy dip. These are best eaten fresh out of the steamer.