Momo is a type of steamed dumpling native to Nepal and Tibet. The outer covering is made of white flour and water. Sometimes baking powder or yeast is used to give a doughy texture to the finished product. Different types of filings are used like meat , vegetables, cheese etc.
I have used vegetables and soya chunks as filling and seasoned with pepper and salt.
INGREDIENT
Plain flour 1 tea cup
Baking soda a pinch
Warm water
FOR THE FILLING
Soyachunks 6-7
Carrot finely chopped 1
Cabbage shredded 3 tbsp
Garlic finely chopped 2 tsp
Ginger finely chopped 2 tsp
Pepper 1 tsp
Olive oil 2 tsp
Spring onions finely chopped 2 tbsp
Salt to taste
METHOD
Take a tea cup of plain flour and a pinch of baking powder. Mix it well. Add warm water and make a stiff dough. Cover it with a wet cloth and rest it for 15 -20 minutes ( the dough should not get dry).
Boil water in a vessel add soya chunks let it boil for five minutes. Turn off the heat. When it cools down squeeze the soya chunks and chop it in small pieces.
In a frying pan heat olive oil add finely chopped garlic and ginger, saute for a minute on medium heat. Add the soya chunks, carrot and mix well, saute for two minutes. Add cabbage and spring onions, stir for a minute. Turn off the heat. Season with salt and pepper.
Roll the dough into thin disks about 5 cm each.
Add 1 tsp of filling in the centre of each disks, pinch the sides and gather and seal the top.
Steam in a dimsum steamer or you can steam in a pressure cooker.
Add water in a pressure cooker. Put a vessel inside the pressure cooker and on top of the vessel keep a plate with holes .Grease the plate with oil and put the momos on top of the plate and steam for 10 minutes on medium heat.
Serve hot Momos with sauce.
