Time: 45- 50 minutes
Serves: 14-16 momos
The latest addition to my kitchen this week was a Borosil rice cooker and food steamer. Think rice cookers are meant only for cooking rice? Think again. I used the rice cooker to make these delicious steamed vegetable momos.
The thought of steamed momos takes me back to my first trip to North Sikkim years back, when I was about 8 years old. The warm momos, with the spicy sauce was exactly what I needed to survive in the snow clad hills. Ever since then, momos are my go-to comfort food.
This steamed momo recipe is very easy to make. The most important thing is getting the cover thin and delicate and pleating the momos properly. You can improvise and make any filling of your choice.
INGREDIENTS:
For the Momo Cover:
1.2 cups maida
2.1 tsp oil
3.A pinch of salt
4.Water for kneading, as required
For the filling:
1.1/2 cup cabbage, finely chopped
2.½ cup carrot, finely chopped
3.2 stalks of spring onion, finely chopped, keep aside 1 tbsp for garnish
4.1 medium sized onion, finely chopped
5.4-5 cloves of garlic, finely chopped
6.1 tbsp soya sauce
7.½ tsp vinegar
8.1 tbsp oil
9.Salt and pepper as required
METHOD:
1.Take the maida, salt and oil in a bowl and mix well. Slowly add water, and start kneading. Do not add large quantities of water together. Add little portions, and work your way through the dough. Once the dough is smooth and elastic, wrap it up in a moist cloth and keep aside.
2.Next, prepare the vegetable filling. In a pan, heat the oil. Add the garlic and sauté.
3.Now add in the onion and sauté till translucent. Add the vegetables and crank up the flame to high and stir fry the vegetables. Once the vegetables look near about cooked, add salt, pepper, soya sauce, vinegar and spring onions. Stir and fry for 45-60 seconds. Take off the heat and set it aside to cool completely.
4.Meanwhile as the vegetables cool, divide the dough into small balls (about the size of limes).
5.Roll them out as thin and delicately as possible to about 3-4 inch in diameter.
6.Take a brush or use the tip of your finger to border the circumference of the circle with water.
7.Scoop about 1 tbsp of filling onto the centre of the dough.
8.Now gently lift up one side of the circle and start pleating about the circumference and then join it. (I will upload a video soon for better understanding).
9.Repeat the above steps for all the momos.
10.Now place the momos in the rice cooker/steamer. Time it to about 7-8 minutes depending upon the thickness of your momo cover.
11.Once done, carefully take it out of the steamer and put them onto a plate. Garnish with finely chopped spring onion. Serve hot with your favourite sauce.
TIPS: Serve it with schezwan chutney or sweet chilli sauce.
Recipe by: Sukanya Saha
Serves: 14-16 momos
The latest addition to my kitchen this week was a Borosil rice cooker and food steamer. Think rice cookers are meant only for cooking rice? Think again. I used the rice cooker to make these delicious steamed vegetable momos.
The thought of steamed momos takes me back to my first trip to North Sikkim years back, when I was about 8 years old. The warm momos, with the spicy sauce was exactly what I needed to survive in the snow clad hills. Ever since then, momos are my go-to comfort food.
This steamed momo recipe is very easy to make. The most important thing is getting the cover thin and delicate and pleating the momos properly. You can improvise and make any filling of your choice.
INGREDIENTS:
For the Momo Cover:
1.2 cups maida
2.1 tsp oil
3.A pinch of salt
4.Water for kneading, as required
For the filling:
1.1/2 cup cabbage, finely chopped
2.½ cup carrot, finely chopped
3.2 stalks of spring onion, finely chopped, keep aside 1 tbsp for garnish
4.1 medium sized onion, finely chopped
5.4-5 cloves of garlic, finely chopped
6.1 tbsp soya sauce
7.½ tsp vinegar
8.1 tbsp oil
9.Salt and pepper as required
METHOD:
1.Take the maida, salt and oil in a bowl and mix well. Slowly add water, and start kneading. Do not add large quantities of water together. Add little portions, and work your way through the dough. Once the dough is smooth and elastic, wrap it up in a moist cloth and keep aside.
2.Next, prepare the vegetable filling. In a pan, heat the oil. Add the garlic and sauté.
3.Now add in the onion and sauté till translucent. Add the vegetables and crank up the flame to high and stir fry the vegetables. Once the vegetables look near about cooked, add salt, pepper, soya sauce, vinegar and spring onions. Stir and fry for 45-60 seconds. Take off the heat and set it aside to cool completely.
4.Meanwhile as the vegetables cool, divide the dough into small balls (about the size of limes).
5.Roll them out as thin and delicately as possible to about 3-4 inch in diameter.
6.Take a brush or use the tip of your finger to border the circumference of the circle with water.
7.Scoop about 1 tbsp of filling onto the centre of the dough.
8.Now gently lift up one side of the circle and start pleating about the circumference and then join it. (I will upload a video soon for better understanding).
9.Repeat the above steps for all the momos.
10.Now place the momos in the rice cooker/steamer. Time it to about 7-8 minutes depending upon the thickness of your momo cover.
11.Once done, carefully take it out of the steamer and put them onto a plate. Garnish with finely chopped spring onion. Serve hot with your favourite sauce.
TIPS: Serve it with schezwan chutney or sweet chilli sauce.
Recipe by: Sukanya Saha