How to make Steamed Momos - Refined flour dough filled with a flavourful mixed vegetable stuffing and steamed to perfection.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined Flour, Mushrooms (मशरूम)

Cuisine : Tibetian

Course : Snacks and Starters

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Steamed Momos
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Steamed momos are quite a trend these days and no one is complaining! These delicious steamed dumplings are native to Nepal and Tibet. Apparently the word ‘momo’ in Chinese means ‘steamed bread’. Made with a refined flour dough, momos are filled with an assortment of fillings ranging from vegetarian to non-vegetarian often served with a dipping sauce. This vegetarian momo recipe uses a delicious assortment of mixed vegetables as the filling. Here we have steamed the momos but you can easily go one step ahead and pan fry or even deep-fry them.

For more recipes related to Steamed Momos checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Palak Pakoda Chaat In Chinese Style, Baked Falafel, 1976 Lamb Kababs, Vegetable Frankie.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Steamed Momos Recipe

  • Refined Flour 1 cup

  • Mushrooms

  • Oil 2 tablespoons

  • Spring onions finely chopped 2

  • Ginger finely chopped 1 inch piece

  • Green chilli finely chopped 1

  • Fresh button mushrooms finely chopped 4-5

  • French beans finely chopped 10

  • Carrot finely chopped 1 medium

  • Spring onion greens chopped 1 stalk

  • Bean sprouts 1/4 cup

  • Salt to taste

  • Black peppercorns crushed 8-10

  • Light soy sauce 1/2 tablespoon

  • Cornflour/ corn starch 1 tablespoon

  • Sesame oil (til oil) 1 teaspoon

Method

Step 1

Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.

Step 2

Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté. And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.

Step 3

Mix cornflour in ¼ cup water and add. Cook till thick, take the wok off the heat and cool.

Step 4

ivide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick.

Step 5

Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.

Step 6

Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.

Step 7

Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.

Step 8

Uncover the pan, take the basket out and open it. Serve the momos hot.