Veg Fried Momos

1. 1
   knead · ~25 min

   Prepare the momo dough.

   1.In a mixing bowl, combine 2 cups all-purpose flour and a pinch of salt.

   2.Add 1 tsp oil and mix well.

   3.Gradually add water, kneading continuously until you get a smooth, firm dough.

   4.Cover with a damp cloth and rest for 20 minutes.

   TIPThe dough should be firm but pliable — not too soft or sticky, otherwise the momos won't hold their pleats.
2. 2
   prep · ~10 min

   Make the vegetable filling.

   1.Heat 1 tbsp oil in a pan over medium-high heat.

   2.Add minced garlic and grated ginger; sauté until fragrant (30 seconds).

   3.Add chopped green chili and onion; cook until slightly translucent (2 minutes).

   4.Add finely chopped cabbage and grated carrot; stir-fry on high heat for 2-3 minutes until vegetables wilt slightly.

   5.Add soy sauce, black pepper, and salt; mix well and cook for 1 minute.

   6.Remove from heat and let the filling cool completely.

   TIPHigh heat and quick stir-frying keep the vegetables crunchy. Don't overcook — they should still have a bite.
3. 3
   assemble · ~20 min

   Shape the momos.

   1.Divide the dough into 16 equal portions and roll each into a smooth ball.

   2.Roll each ball into a 3-4 inch thin circle, keeping the edges slightly thinner than the center.

   3.Place a spoonful of cooled filling in the center of each wrapper.

   4.Pleat the edges together to seal, pinching firmly at the top to form a closed pouch.

   5.Repeat with all 16 momos, placing them on a lightly greased tray.

   TIPKeep the dough balls covered while you work to prevent drying. Press firmly to seal — air pockets can cause the momos to burst.
4. 4
   steam · ~8 min

   Steam the momos.

   1.Grease the steamer tray lightly with oil to prevent sticking.

   2.Arrange the shaped momos in a single layer, leaving space between each.

   3.Steam over boiling water on medium heat for 7-8 minutes, covered.

   TIPDon't overcrowd the steamer — the momos need room to expand. Steam in batches if needed.
5. 5
   fry · ~7 min

   Pan-fry the steamed momos.

   1.Once all momos are steamed, heat 2 tbsp oil in a non-stick pan over medium heat.

   2.Place the steamed momos in the pan, flat-bottom side down.

   3.Fry undisturbed for 2-3 minutes until the bottoms turn golden brown and crispy.

   4.Flip carefully and fry the other sides for 1-2 minutes each until evenly crisp.

   TIPUse medium heat — too high and the bottoms burn before crisping. The momos should be golden, not dark brown.
6. 6
   serve

   Serve the veg fried momos hot.

   Arrange the crispy fried momos on a plate. Serve immediately with a side of spicy red chutney or soy-vinegar dipping sauce. The crunch of the fried exterior paired with the juicy filling is at its best when piping hot.

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