Description
Delicious vegetarian dumplings with a crispy texture and flavorful vegetable filling, perfect as snacks or appetizers.
Ingredients
- 1 cup All Purpose Flour
- 1 tbsp Corn Flour
- Salt as required
- 1 tsp Oil
- Water as required
- 1 Onion, Finely Chopped
- 5-6 Garlic Cloves, Finely Chopped
- 2 cups Mixed Vegetables, Finely Chopped (Carrots, French Beans, Cabbage)
- 3-4 Spring Onions Stalks, Finely Chopped
- 1 tsp Soy Sauce
- 1/2 tsp White/Black Pepper Powder
- 2 tsp Oil (for frying)
- 2-3 tsp Oil (for cooking)
- 1/4 cup Water
Instructions
- In a mixing bowl, combine the all-purpose flour, corn flour, and salt. Gradually add water and knead the dough until it is soft and pliable. Add 1 tsp of oil and knead for another 4-5 minutes. Let it rest for ten minutes.
- Heat 2 tsp of oil in a pan and add chopped garlic. After a few seconds, add the onion and fry for a minute.
- Add the mixed vegetables and fry on medium flame for 2-3 minutes. Then add salt and cook covered on low flame for 5-7 minutes.
- Stir in soy sauce and pepper powder, cooking for an additional minute. Add chopped spring onions and stir-fry for one more minute. Remove from flame and cool.
- Make small balls of the dough and roll each into a thin sheet. Place a tablespoon of vegetable stuffing in the center.
- Fold the dough over to seal the filling, applying water along the edges. Shape as desired.
- Heat 2 tsp of oil in a pan, place the momos, and cook for 3-4 minutes until golden on the bottom.
- Pour 1/4 cup of water into the pan, cover, and steam for 5-6 minutes. Uncover and crisp for another 2 minutes before serving.
Notes
Serve hot with chili garlic chutney or schezwan chutney. Store leftovers in an airtight container for up to 2-3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan Frying
- Cuisine: Asian