Momo Recipe – Easy Way to Make Vegetable Dumplings

Momo Recipe

Momo is a popular street food, especially in places like Nepal, Darjeeling, Kolkata, and Nepal. Momo is essentially a type of dumpling filled with vegetables or meat, similar to dumplings known as “dim sum” or “jiaozi” in other Asian cuisines. The term “momo” means “steamed bread” in Tibetan. It is made by filling a thin dough wrapper with a mixture of meat or vegetables and then steaming or frying them. There are various types of momo, including steamed and fried versions, as well as different fillings like cheese, chocolate, vegetables, and various meats.

Origin of Momo: Momo is said to have originated in Tibet and is known as “mo” in Tibetan, which means “steamed.” It gradually spread to neighboring regions, including Nepal, Sikkim, Darjeeling, and other parts of the Indian subcontinent. It is similar to other dumpling dishes such as China’s “jiaozi,” Mongolia’s “buuz,” and Korea’s “mandu.” Over time, momo became immensely popular, and it is even enjoyed in various forms in countries around the world.

Momo’s History: Momo was initially a favorite among the Tibetan population. It was introduced to other regions when traders from Nepal brought it back from Tibet. In Nepal, it was initially prepared with buffalo meat, which was easily available. However, it was considered forbidden among Brahmin and Chhetri communities in Nepal. The popularity of momo increased in Nepal after a people’s movement, and it became one of the main food items consumed widely. In recent times, momo has spread to various countries, including the United States and the United Kingdom, and is now enjoyed globally.

Varieties of Momo: Momo can come in various forms with different types of fillings. In this recipe, we’ll make vegetable momo, but you can use different ingredients for the filling, such as mushrooms, green peas, cooked potatoes, baby corn, sprouted beans, and more. The key is to have a delicious and flavorful filling for your momo.

Vegetable Momo Recipe:

Ingredients for the Dough:

• 1 cup all-purpose flour (maida)
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• Water (as needed)

Ingredients for the Filling:

• 100 grams finely chopped cabbage
• 2 finely chopped green chilies
• Half the quantity of finely chopped carrots (medium-sized)
• 4 cloves of garlic, minced
• Half the quantity of finely chopped onions
• 1/3 cup finely chopped spring onions
• Salt to taste
• 1/2 teaspoon black pepper powder
• 1 teaspoon soy sauce
• 1 tablespoon oil

Instructions:

1. Start by making the dough. Mix the all-purpose flour, salt, and vegetable oil. Gradually add water to the mixture, kneading until you get a firm, non-sticky dough. Cover it and set it aside.
2. For the filling, heat 1 tablespoon of oil in a pan and sauté the minced garlic and green chilies until fragrant.
3. Add the onions and cook until they turn translucent. Make sure not to overcook; they should remain slightly crunchy.
4. Add the carrots, cabbage, and spring onions to the pan. Stir-fry for about 4 minutes. The vegetables should still have a bit of crunch.
5. Season the mixture with salt, black pepper, and soy sauce. Mix well. Remove it from the heat and let it cool.
6. Divide the dough into small portions and roll them into thin, circular wrappers. You can do this by hand or with a rolling pin.
7. Place a portion of the vegetable filling in the center of each wrapper.
8. Carefully fold the wrapper in half, enclosing the filling, and press the edges to seal the momo. You can shape them as desired.
9. Steam the momo in a steamer for about 15 minutes, brushing a bit of oil on the steamer tray to prevent sticking.
10. Serve your hot and delicious vegetable momo with your favorite dipping sauce. Enjoy!

Momo is versatile, and you can get creative with the fillings and dipping sauces. It’s a delightful and popular dish that’s worth trying and perfect for sharing with friends and family.