Momos /steamed dumplings is a traditional delicacy in Nepal and many other parts of the world.
Relation between food and celebration is the closest right ? Be it at home !!
I was totally missing the dumplings we had last time in Kathmandu during our home visit to Nepal. So living by the memories we made them at home. Mom had brought the dumpling maker from Nepal for us and we can make stomach full of dumplings in it. I can have them all the time. What about you?
Ps: we are virtually celebrating marriage anniversary of mom dad too with these dumplings
How to eat it?
This can be enjoyed basically at anytime with tomato chutney (tomato sauce), mustard sauce or any other sauce of your choice.
Ingredients
1/4 cabbage washed and chopped finely
1 red onion peeled and chopped finely
2 chopped green chillis
1 tsp coriander powder (I use home made dry powders but you can take any brand of your choice)
1 tsp garam masala (I use home made but you can take any brand of your choice)
2 tbsp groundnut oil (use any other vegetable oil of your choice)
salt to taste
1/2 tbsp cumin powder
Recipe
Making of dough
👩🍳Take the whole wheat flour, a pinch of salt and water as required in a large bottomed bowl and start to knead
👩🍳Add additional water as required and make a pliable dough similar like for making a roti (Indian flatbread) dough
👩🍳Cover the dough with a wet muslin or cotton cloth and set aside for 20- 30 minutes
Making of dumplings filling
👩🍳Heat a pan and add 1 tbsp oil
👩🍳Add chopped onion, garlic, green chilli and stir fry for 2 minutes
👩🍳Now add the chopped cabbage and stir fry for another 2 minutes
👩🍳Add salt, cumin powder, coriander powder, garam masala and mix again
👩🍳Allow to cook very lightly for 3-4 minutes and remove the pan from heat.
👩🍳Add some chopped coriander leaves and allow the mix to cool down.
Making of dumplings
👩🍳There are multiple ways to shape a dumpling but this one is my favourite and easiest.
👩🍳Make two big parts of the main dough and start to roll one dough as thinly as possible.
👩🍳Using a round biscuit cutter cut out small 4 inch size portions as many as possible.
👩🍳Roll the circles out a little bit more after they’ve been cut if needed to make them even thinner.
👩🍳Remove the scraps of dough after cutting them and return it to the mixing bowl to cover with the damp cloth.
👩🍳Now start heating the dumpling maker by adding 2 cups water in the lowest tray ( Idli maker may also be used to make dumpling if you do not have a dumpling maker) and grease the other trays with oil
👩🍳Place one circle of the dough in one palm and place about 1 tbsp mix in the centre of the dough circle
👩🍳Using the thumb and pointer finger of your main hand, flute the dough and pinch it together.
👩🍳Let the main hand thumb stay in place while your pointer finger and your other hand thumb help push the remaining dough to flute and seal.
👩🍳Once all the dough from the circumference of the circle has been used press the last flap of dough across to seal the top for a closed dumpling.
👩🍳Set the completed dumplings in the cooking tray as below distanced well so that they are not sticking to each other.
👩🍳Close the vessel and allow to steam cook for 15 minutes
👩🍳Turn off the heat and remove the vessel
👩🍳Enjoy them fresh and hot
Total
5 minutes for sauté
30-40 minutes for making the dough and momo shapes
15 minutes for cooking
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