Egg Momos with Schezwan Dip

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 0.5 tsp salt, and 1 tsp of oil. Mix well.
   • Gradually add warm water while mixing to form a dough. Knead for 8-10 minutes until you have a smooth, firm, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the wrappers easier to roll.
2. 2

   Cook the Egg Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the minced garlic, grated ginger, and green chili. Sauté for about 30 seconds until fragrant.
   • Add the finely chopped onion and shredded cabbage. Cook for 3-4 minutes, stirring occasionally, until the onions are translucent and the cabbage has softened slightly.
   • In a separate bowl, whisk the eggs with 0.5 tsp salt and white pepper powder.
   • Pour the whisked eggs into the pan with the vegetables. Scramble gently by pushing the eggs from the edges to the center. Cook for 2-3 minutes until the eggs are just set but still moist to avoid a dry filling.
   • Turn off the heat. Stir in the soy sauce and chopped spring onion greens. Mix well and transfer the filling to a plate to cool down completely.
3. 3

   Shape the Momos

   • After the dough has rested, knead it once more for a minute. Divide the dough into 24 small, equal-sized balls.
   • Lightly dust a work surface with flour. Take one ball and roll it into a thin circle, about 3-4 inches in diameter. Ensure the edges are thinner than the center to prevent tearing.
   • Place about 1 tablespoon of the completely cooled egg filling in the center of the wrapper.
   • To shape, hold the wrapper in your hand, and use your other hand to make small pleats along one edge. Bring all the pleats together and pinch the top to seal the momo tightly.
   • Place the shaped momo on a plate and cover with a damp cloth to prevent it from drying out. Repeat with the remaining dough and filling.
4. 4

   Steam the Momos

   • Prepare your steamer by adding water to the bottom pot and bringing it to a boil.
   • Lightly grease the steamer tray with oil to prevent the momos from sticking.
   • Arrange the shaped momos on the tray, leaving at least half an inch of space between them to allow for even cooking and prevent them from sticking together.
   • Place the tray in the steamer, cover with a lid, and steam for 10-12 minutes over medium-high heat.
   • The momos are cooked when the wrappers become translucent and have a slight sheen. Do not overcook, as the wrappers can become chewy.
5. 5

   Serve

   • Carefully remove the momos from the steamer. Serve immediately while hot with a spicy tomato chutney or your favorite dipping sauce.