📝 About This Recipe
Originating from the high-altitude regions of Tibet and Nepal, Momos have become a beloved street food icon across South Asia. These delicate, hand-pleated dumplings feature a thin, translucent dough encasing a vibrant, aromatic filling of finely minced vegetables and spices. Served with a fiery tomato-sesame chutney, they offer a perfect balance of comforting warmth and zesty flavor in every bite.
🥗 Ingredients
For the Dough
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Salt
- 3/4 cup Water (lukewarm, adjust as needed)
- 1 teaspoon Vegetable oil (for coating the dough)
For the Filling
- 1.5 cups Cabbage (very finely shredded)
- 1/2 cup Carrots (grated)
- 1/2 cup Paneer (crumbled or finely grated)
- 1 medium Red Onion (finely minced)
- 1 tablespoon Ginger (minced)
- 1 tablespoon Garlic (minced)
- 2-3 pieces Green Chilies (finely chopped)
- 1 tablespoon Soy Sauce
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Fresh Cilantro (finely chopped)
For the Spicy Tomato Chutney
- 3 medium Tomatoes (roughly chopped)
- 4-5 pieces Dried Red Chilies (soaked in hot water)
- 2 tablespoons Sesame Seeds (toasted)
- 3 cloves Garlic (peeled)
- 1 teaspoon Lemon Juice
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Gradually add lukewarm water and knead for about 5-7 minutes until you achieve a smooth, firm, and non-sticky dough.
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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 to allow the gluten to relax.
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3
Prepare the vegetables: Place the shredded cabbage and carrots in a muslin cloth and squeeze out as much moisture as possible. This is crucial to prevent the momos from getting soggy.
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4
In a clean bowl, mix the squeezed vegetables with crumbled paneer, onion, ginger, garlic, green chilies, soy sauce, black pepper, and cilantro.
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5
Taste the filling and add salt only just before you are ready to fold, as salt will draw more moisture out of the vegetables.
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6
Divide the rested dough into small, equal-sized balls, roughly the size of a large marble (about 15-20 grams each).
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7
On a lightly floured surface, roll each ball into a thin 3-inch diameter circle. Aim to keep the edges thinner than the center to ensure even cooking after pleating.
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8
Place a generous tablespoon of filling in the center of a wrapper. Moisten the edges slightly with water if the dough feels dry.
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9
Lift one side of the edge and start making small pleats, joining them together to form a circular pouch, or fold it into a half-moon shape, pressing the edges firmly to seal.
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10
Grease a steamer tray with oil or line it with parchment paper. Arrange the momos in the tray, ensuring they do not touch each other as they will expand.
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11
Steam the momos over rapidly boiling water for 10-12 minutes. The wrappers should become translucent and feel non-sticky to the touch when done.
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12
While the momos steam, prepare the chutney by blending the tomatoes, soaked chilies, toasted sesame seeds, garlic, and lemon juice into a smooth paste. Season with salt.
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13
Carefully remove the momos from the steamer and serve immediately while piping hot with the spicy tomato-sesame chutney.
💡 Chef's Tips
Resting the dough is non-negotiable; it ensures the wrappers can be rolled thin without tearing. Always squeeze the water out of the cabbage and carrots to keep the filling compact and the dough intact. If you don't have a traditional steamer, a colander placed over a pot of boiling water with a tight lid works perfectly. To check for doneness, touch the momo; if it doesn't stick to your finger, it is ready. For a flavor boost, add a teaspoon of melted butter or ghee to the filling mixture.
🍽️ Serving Suggestions
Serve with a side of hot 'Thukpa' (Tibetan noodle soup) for a complete Himalayan meal. Pair with a chilled glass of mango lassi to balance the heat of the red chili chutney. Dip in a simple soy-vinegar sauce with toasted sesame oil for a lighter alternative. Enjoy as a mid-afternoon snack with a steaming cup of Masala Chai.