Momos Recipe by Priya Singla
Cooking Instructions 50 mins 1 Mix the flour with water until they thicken. 2 Cover the dough with a sample cloth and leave to sit for 30 minutes fir gluten to develop on it. 3 For the stuffing: 4 Now, take a mortar & pestle and in it pour green peas and pulverise until the mixture becomes a little chunky. 5 Up next, take a bowl and in it grate cabbage and all the aforementioned spices along with previously pulverised peas. Mix well. 6 Heat a non-stick skillet and pour 2 tbsp of cooking oil and wait for it to come to a boil. Once it oozes, pour all the vegetable mixture and saute on high heat for a minute. You do not have make then golden brown, however, just soften them slightly. 7 Season to taste with salt and pepper. Mix and cook for 1-2 more minutes till the water from the stuffing has evaporated. 8 Mix well and set the filling aside to cool down. Let it come close to room temperature before using for best results. 9 Now, it's time for the stuffing: 10 Now, dust with some flour and roll the dough with a rolling pin, and make equal sizes of circular discs. 11 Thereafter, fill-in each one of the pieces with the previously cooked veggies by leaving 1 centimetre gap from its surface and seal it by pleating the two sides. Press the second half of the disc to the pleated half to create crescent shaped dumplings. 12 Next, on an induction cooktop, take an induction-proof pressure cooker and in it pour 1/4th amount if water. 13 Now, take an utensil that has small pores all across its base and grease the base with some cooking oil althoughout. 14 Next, heat the cooker at a temperature of 120 °C and place the porous utensil on top of it. Therafter, arrange the dumplings in it by a tong and cover with a glass lid. Let each of their sides steam for 5 minutes. 15 Once they are steamed completely, heat the same skillet and in the hot oil, gently drop the dumplings one after the other by a tong and keep frying them on medium heat till they are golden brown and crispy on all sides. 16 Fry all the momos in batches this way. Then place them on an absorbent paper. 17 Once done serve them with a basic dumpling dip or tomato ketchup. 18 For the basic dumpling dip: 19 In small bowl, pour 2 tsp of cornflour followed by 2 tsp of dark soy sauce, 2 tsp of white vinegar, 1 tsp of mustard oil, and sprinkle some sesame seeds. Mix well and your basic dip is ready. 1 Mix the flour with water until they thicken. 1 Mix the flour with water until they thicken. 2 Cover the dough with a sample cloth and leave to sit for 30 minutes fir gluten to develop on it. 2 Cover the dough with a sample cloth and leave to sit for 30 minutes fir gluten to develop on it. 3 For the stuffing: 3 For the stuffing: 4 Now, take a mortar & pestle and in it pour green peas and pulverise until the mixture becomes a little chunky. 4 Now, take a mortar & pestle and in it pour green peas and pulverise until the mixture becomes a little chunky. 5 Up next, take a bowl and in it grate cabbage and all the aforementioned spices along with previously pulverised peas. Mix well. 5 Up next, take a bowl and in it grate cabbage and all the aforementioned spices along with previously pulverised peas. Mix well. 6 Heat a non-stick skillet and pour 2 tbsp of cooking oil and wait for it to come to a boil. Once it oozes, pour all the vegetable mixture and saute on high heat for a minute. You do not have make then golden brown, however, just soften them slightly. 6 Heat a non-stick skillet and pour 2 tbsp of cooking oil and wait for it to come to a boil. Once it oozes, pour all the vegetable mixture and saute on high heat for a minute. You do not have make then golden brown, however, just soften them slightly. 7 Season to taste with salt and pepper. Mix and cook for 1-2 more minutes till the water from the stuffing has evaporated. 7 Season to taste with salt and pepper. Mix and cook for 1-2 more minutes till the water from the stuffing has evaporated. 8 Mix well and set the filling aside to cool down. Let it come close to room temperature before using for best results. 8 Mix well and set the filling aside to cool down. Let it come close to room temperature before using for best results. 9 Now, it's time for the stuffing: 9 Now, it's time for the stuffing: 10 Now, dust with some flour and roll the dough with a rolling pin, and make equal sizes of circular discs. 10 Now, dust with some flour and roll the dough with a rolling pin, and make equal sizes of circular discs. 11 Thereafter, fill-in each one of the pieces with the previously cooked veggies by leaving 1 centimetre gap from its surface and seal it by pleating the two sides. Press the second half of the disc to the pleated half to create crescent shaped dumplings. 11 Thereafter, fill-in each one of the pieces with the previously cooked veggies by leaving 1 centimetre gap from its surface and seal it by pleating the two sides. Press the second half of the disc to the pleated half to create crescent shaped dumplings. 12 Next, on an induction cooktop, take an induction-proof pressure cooker and in it pour 1/4th amount if water. 12 Next, on an induction cooktop, take an induction-proof pressure cooker and in it pour 1/4th amount if water. 13 Now, take an utensil that has small pores all across its base and grease the base with some cooking oil althoughout. 13 Now, take an utensil that has small pores all across its base and grease the base with some cooking oil althoughout. 14 Next, heat the cooker at a temperature of 120 °C and place the porous utensil on top of it. Therafter, arrange the dumplings in it by a tong and cover with a glass lid. Let each of their sides steam for 5 minutes. 14 Next, heat the cooker at a temperature of 120 °C and place the porous utensil on top of it. Therafter, arrange the dumplings in it by a tong and cover with a glass lid. Let each of their sides steam for 5 minutes. 15 Once they are steamed completely, heat the same skillet and in the hot oil, gently drop the dumplings one after the other by a tong and keep frying them on medium heat till they are golden brown and crispy on all sides. 15 Once they are steamed completely, heat the same skillet and in the hot oil, gently drop the dumplings one after the other by a tong and keep frying them on medium heat till they are golden brown and crispy on all sides. 16 Fry all the momos in batches this way. Then place them on an absorbent paper. 16 Fry all the momos in batches this way. Then place them on an absorbent paper. 17 Once done serve them with a basic dumpling dip or tomato ketchup. 17 Once done serve them with a basic dumpling dip or tomato ketchup. 18 For the basic dumpling dip: 18 For the basic dumpling dip: 19 In small bowl, pour 2 tsp of cornflour followed by 2 tsp of dark soy sauce, 2 tsp of white vinegar, 1 tsp of mustard oil, and sprinkle some sesame seeds. Mix well and your basic dip is ready. 19 In small bowl, pour 2 tsp of cornflour followed by 2 tsp of dark soy sauce, 2 tsp of white vinegar, 1 tsp of mustard oil, and sprinkle some sesame seeds. Mix well and your basic dip is ready. 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