Veg Momos with Red Chili Garlic Chutney

Instructions

1. 1

   Prepare the Dough

   • In a mixing bowl, combine the all-purpose flour, 0.5 tsp of the salt, and 1 tsp of the vegetable oil.
   • Gradually add water while mixing to form a firm, smooth, and pliable dough. Do not make it too soft.
   • Knead for 5-7 minutes until the dough is elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Vegetable Filling

   • Heat the remaining 6 tsp (2 tbsp) of vegetable oil in a pan or wok over medium-high heat.
   • Add the minced garlic, grated ginger, and green chilies. Sauté for 30 seconds until fragrant.
   • Add the chopped onions and sauté for 1-2 minutes until they become translucent.
   • Increase the heat to high, add the shredded cabbage, grated carrot, and chopped bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crunchy.
   • Reduce the heat, then add soy sauce, white vinegar, the remaining 0.75 tsp salt, and black pepper. Mix everything well.
   • Turn off the heat, stir in the chopped spring onion greens, and transfer the filling to a separate bowl to cool completely.
3. 3

   Shape the Momos

   • After the dough has rested, knead it again for one minute.
   • Divide the dough into 20 equal-sized small balls. Keep them covered with a damp cloth to prevent drying.
   • Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter. Aim to make the edges thinner than the center.
   • Place about 1 to 1.5 teaspoons of the cooled filling in the center of the wrapper. Do not overfill.
   • To shape, lift one edge of the wrapper and start making small pleats along the edge. Bring all the pleats together in the center to form a pouch, and pinch the top to seal it tightly.
4. 4

   Steam the Momos

   • Lightly grease a steamer tray with oil to prevent the momos from sticking.
   • Arrange the shaped momos on the tray, ensuring there is some space between each one for even cooking.
   • Steam over boiling water for 10-12 minutes on medium-high heat.
   • The momos are cooked when the wrappers appear translucent and shiny, and feel non-sticky to the touch. Steam in batches if necessary.
5. 5

   Serve

   • Carefully remove the momos from the steamer and serve immediately with a spicy momo chutney or chili garlic sauce.