📝 About This Recipe
Born in the high altitudes of Tibet and perfected on the bustling street corners of Delhi and Darjeeling, these momos are the ultimate comfort food. Each delicate, hand-pleated parcel hides a vibrant, ginger-scented vegetable filling that bursts with savory juices. Served with a fiery Sichuan-style tomato chutney, they offer a masterclass in the balance of soft textures and bold, spicy flavors.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (Maida) (sifted)
- 1/2 teaspoon Salt
- 3/4 cup Water (lukewarm, added gradually)
- 1 teaspoon Vegetable oil (for coating the dough)
Vegetable Filling
- 2 cups Cabbage (very finely shredded or minced)
- 1 cup Carrots (grated)
- 1/2 cup Spring onions (finely chopped, whites and greens separated)
- 1 tablespoon Ginger (freshly minced)
- 1 tablespoon Garlic (finely minced)
- 2 pieces Green chilies (finely chopped)
- 1 tablespoon Soy sauce (dark or light)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Oil (neutral flavor like sunflower)
The Fiery Chutney
- 3 medium Tomatoes (roughly chopped)
- 5-6 pieces Dry red chilies (soaked in hot water)
- 4-5 pieces Garlic cloves (peeled)
- 1 teaspoon Vinegar (white vinegar)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Gradually add lukewarm water and knead into a firm, smooth dough for about 5-7 minutes. The dough should be stiffer than bread dough to hold the pleats.
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2
Coat the dough with a teaspoon of oil, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
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3
Prepare the filling: Heat 2 tablespoons of oil in a wok or pan over high heat. Add the minced ginger, garlic, and green chilies. Sauté for 30 seconds until fragrant but not browned.
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4
Add the spring onion whites, shredded cabbage, and grated carrots. Stir-fry on high heat for 2-3 minutes. We want to remove excess moisture while keeping the vegetables crunchy.
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5
Stir in the soy sauce, black pepper, and salt (be careful with salt as soy sauce is salty). Mix in the spring onion greens and turn off the heat immediately. Let the filling cool completely.
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6
Make the chutney: Blend the tomatoes, soaked red chilies, and garlic into a smooth paste. Simmer in a small pan with a pinch of salt and vinegar for 5 minutes until thickened.
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7
Divide the rested dough into small, equal-sized balls (about the size of a large marble).
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8
On a lightly floured surface, roll each ball into a thin circle about 3-4 inches in diameter. Aim for the edges to be thinner than the center to prevent a doughy top once pleated.
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9
Place a tablespoon of the cooled vegetable filling in the center of the wrapper.
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10
To pleat: Lift one side of the edge and start making small folds, joining them together as you go around the circle, eventually sealing it in the middle to form a 'money bag' shape.
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11
Grease a steamer pan with a little oil or line it with parchment paper/cabbage leaves to prevent sticking. Arrange the momos in the steamer, leaving space between them as they will expand slightly.
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12
Steam over rapidly boiling water for 10-12 minutes. The momos are done when the dough looks translucent and is no longer sticky to the touch.
💡 Chef's Tips
Don't overcook the filling; high heat is key to keeping the vegetables vibrant and preventing them from becoming mushy. Always let the filling cool completely before stuffing, otherwise the steam will tear the delicate dough wrappers. If the dough feels too soft, add a tablespoon of flour; if it's too dry, wet your hands while kneading. To check if they are done, touch the momo; if it doesn't stick to your finger and looks shiny/translucent, it's perfect. For an extra Indo-Chinese twist, you can deep fry the steamed momos until golden brown.
🍽️ Serving Suggestions
Serve piping hot with the signature spicy red tomato-chili chutney provided in the recipe. A side of clear vegetable broth (Thukpa style) helps balance the heat of the chutney. For a street-style experience, serve on a steel plate with a side of mayonnaise and extra garlic sauce. Pairs beautifully with a chilled fruit beer or a hot cup of Darjeeling tea.