Veg Fried Momos with Sweet Chili Sauce

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and 1 tsp of vegetable oil.
   • Gradually add warm water while mixing to form a stiff, yet pliable dough. Knead for 8-10 minutes until it is smooth and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll.
2. 2

   Prepare the Vegetable Filling

   • Heat 1 tbsp of oil in a wok or large pan over medium-high heat. Add the minced ginger, garlic, and green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the finely chopped onion and cook for 2-3 minutes until translucent.
   • Increase the heat to high, add the shredded cabbage and grated carrots. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still retain a crunch.
   • Turn off the heat. Add soy sauce, vinegar, 0.75 tsp salt, and black pepper. Mix well to combine.
   • Transfer the filling to a separate bowl and allow it to cool down completely before stuffing.
3. 3

   Shape the Momos

   • After resting, knead the dough for another minute. Divide it into 20 equal-sized small balls.
   • Take one ball, dust it with a little flour, and roll it into a thin circle about 3-4 inches in diameter. Ensure the edges are thinner than the center.
   • Place about 1 tablespoon of the cooled filling in the center of the wrapper. Do not overfill.
   • To shape, you can either fold it into a half-moon and pinch the edges to seal, or create pleats along one edge and join them to the other side. Ensure it is sealed tightly.
   • Repeat the process for the remaining dough and filling.
4. 4

   Steam the Momos

   • Grease a steamer tray with a little oil to prevent the momos from sticking.
   • Arrange the shaped momos on the tray, leaving at least an inch of space between them.
   • Steam over boiling water for 8-10 minutes. The momos are cooked when the outer covering appears translucent and feels non-sticky to the touch.
5. 5

   Fry the Momos

   • Heat 1/4 cup of oil in a wide, flat-bottomed pan over medium heat.
   • Carefully place the steamed momos in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
   • Shallow fry for 2-3 minutes on each side, or until they are golden brown and crispy all over.
   • Remove the fried momos with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
6. 6

   Serve

   • Serve the Veg Fried Momos hot with a side of spicy momo chutney, schezwan sauce, or a simple soy-vinegar dip.