Steamed Veg Momos
Veg Momos are a popular Tibetan delicacy that has gained popularity in India. These steamed dumplings are filled with a mix of vegetables and wrapped in a thin dough casing. This recipe is vegetarian and vegan, making it suitable for many dietary preferences. It is also dairy-free and a good source of fiber, thanks to the vegetables used. However, people with a gluten allergy should avoid this dish
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
45 kcal
Protein
2 g
Carbs
9 g
Fat
0 g
Fiber
1 g
Ingredients
Wheat flour, refined
0.5 cup (100g)
Plain Water
0.25 small cup (50g)
Soy sauce
2 tsp (10g)
Common salt
0.5 tsp (2.5g)
Cabbage
0.25 cup, shredded (50g)
Carrot
0.25 cup, grated (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Ginger, fresh
1 tbsp grated (6g)
Clove Garlic, Chopped
0.5 tbsp (7.5g)
Rice Vinegar
1 tbsp (15g)
Instructions
Preparation
In a large mixing bowl, add all-purpose flour and salt. Mix well.
Gradually add water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes
Cooking Steps
In a separate bowl, mix together shredded cabbage, grated carrots, chopped capsicum (green bell pepper), grated ginger, chopped garlic, soy sauce, vinegar, and salt. Mix well.
Divide the dough into small balls and roll them into thin, circular sheets.
Add a spoonful of the vegetable mixture in the center of each sheet and fold the edges to form a dumpling shape.
Heat a steamer and grease the steamer basket with oil.
Place the momo in the steamer basket and steam them for 10-12 minutes.
Once the momo are cooked, remove them from the steamer and serve hot.