If you are a fan of Chinese dumplings, you must definitely try this South Asian version. Popular in Nepal, Tibet and India, these cute little parcels are the perfect way to enjoy your veggies. With so many varieties of beautiful veggies available all year round, there is no limit to how you can customize these dumplings. The golden rule in this veg momos recipe is chopping up your veggies really fine or grate them for even cooking thereby creating a smooth texture. Although I’ve chosen the classic combo of cabbage and carrots along with a generous amount of scallions (spring onions), feel free to pick your favorites or seasonal produce. Don’t be scared to add green peas, broccoli, bell peppers (capsicum), cauliflower etc to explore new flavors. As the process of wrapping the momos itself takes a very long time, I’ve decided to go with store bought wrappers. However, you can make homemade wrappers if you like. And for this recipe, I’ve used wonton wrappers. Wonton wrappers are usually rectangular in shape, so I used a cookie cutter to cut out circles out of them. Again, the wonton wrappers were slightly yellowish which in turn created these yellow veg momos. However, they are as tasty as the white ones. Again, if dumpling wrappers are available in your local store, feel free to use them. They make perfect dumplings that are white in color. Coming to the filling of these veggie packed momos, let’s start with sautéing ginger and green chilies followed by stir frying all the veggies. And in this case, I’m talking about cabbage, carrots and scallions (spring onions). To season the veggies, you’ll need to add in a touch of salt and ground black pepper. Finally, coriander (cilantro) goes in for a quick stir fry. Once the filling is ready, remove it from heat and leave to cool completely. Then comes the fun part of making these veg momos. Obviously, there are so many creative ways to fold these dumplings. But today, I’m going to show just one simple way to create beautiful pieces of art work. These crescent moon shaped dumplings may look a bit too complicated, but trust me, they’re super easy to make. Don’t forget to watch the video to create perfectly shaped momos. Don’t they look pretty? Once the creative part of this recipe is taken care of, you can move on to cooking the momos. You can either steam, pan fry or deep fry them. I just decided to go with the healthiest option – steam. Finally, dip these veg momos in vibrant red chutney (Recipe coming soon. Stay tuned) and enjoy.
More Indo-Chinese recipes:
Vegetable Spring Rolls Chicken Spring Rolls Chili Garlic Noodles Chicken Chowmein Noodles Chicken Manchurian Chicken Lollipop Ginger Chicken Gobi (Cauliflower) 65 Chilli Gobi (Chilli Cauliflower) Chilli Paneer Honey Chilli Potato American Chopsuey Vegetable Noodles Vegetable Fried Rice Egg Fried Rice Chicken Fried Rice Ginger capsicum Fried Rice
Yield: 25 Veg Momos | South Asian Veg Dumplings | Video Print South Asian version of Chinese dumplings made with lots of veggies encased in beautiful wrappers Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Ingredients 1 tbsp oil 1/2” fresh ginger, grated 1 tsp chopped green chilies 1 small carrot, peeled, grated 1 cup finely shredded cabbage 2 spring onions (scallions or green onions), thinly sliced 2 tbsp chopped coriander (cilantro) leaves 1 tsp ground black pepper (black pepper powder) Salt to taste Water 25 dumpling wrappers or gow gee wrappers or wonton wrappers (see notes) Instructions Heat oil in a frying pan over medium heat. Add ginger and green chilies. Sauté, stirring, for a minute. Add carrots, cabbage and spring onions. Cook, stirring, for 5-6 minutes or until cabbage has wilted.Add black pepper. Season with salt. Stir in coriander (cilantro) leaves. Remove from heat. Leave to cool completely.Place one wrapper on the palm of your hand. Wet edges with cold water. Place a teaspoon of cabbage mixture in the center of the wrapper. Fold over to enclose the filling. Create beautiful patterns like the half moon shape in this recipe video. Seal properly. Place on a tray lined with baking paper. Repeat the process with the remaining cabbage mixture and wrappers.Place a steamer lined with baking (parchment) paper or cabbage leaves over simmering water. Place momos in the steamer in a single layer. Cook momos, in batches, for 10-15 minutes or until tender and cooked through.Serve with momos chutney. Notes - Dumpling wrappers or gow gee wrappers are perfect to create these momos. If you’re using wonton wrappers, make sure you cut them into circles with a cookie cutter.- You can add your favorite veggies to the filling recipe like bell peppers (capsicum), broccoli, green peas, green beans etc Nutrition Information Yield 10 Serving Size 1 Amount Per Serving Calories 206Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 745mgCarbohydrates 33gFiber 2gSugar 2gProtein 5g © Nish Kitchen Cuisine: Indo-Chinese / Category: Lunch, Dinner Like this veg momos recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
- Dumpling wrappers or gow gee wrappers are perfect to create these momos. If you’re using wonton wrappers, make sure you cut them into circles with a cookie cutter.- You can add your favorite veggies to the filling recipe like bell peppers (capsicum), broccoli, green peas, green beans etc
