Vegetable Momos

Vegetable Momos are a classic Tibetian dish prepared by stuffing veggie mixture into thin flour dough cover and then steam cooked. These momos are delicious, flavorful and taste the best when served with Tibetian Hot Sauce.

Ingredients:

For the dough:

Wheat Flour (All Purpose Flour / Whole Wheat) – 2 cups
Salt – 1 teaspoon
Flavorless Oil – 2 tablespoon
Water – about 3/4 cups

For Stuffing:

Cabbage – 1 1/2 cups, grated
Carrot – 1 cup, grated
Onion – ½ cup, finely chopped
Garlic, minced  – i tablespoon
Ginger, minced – 1 tablespoon
White Vinegar – ½ teaspoon
Tamari / Soy Sauce – 1 tablespoon
Peppercorns, freshly ground – 1 teaspoon
Oil – 1 tablespoon
Salt to taste

Method:

1. In a bowl mix the flour, salt and oil. Knead well into smooth dough using water little by little. The dough must be pliable and not sticky. Cover the dough with a moist cloth and set it aside.
2. To prepare the stuffing, heat oil in a pan.
3. Add minced garlic and ginger. Saute for half a minute.
4. Add chopped onions, shredded cabbage and grated carrot. Saute until the cabbage wilts. Do not cook until they are too soft. The veggies must be a little crunchy.
5. Now add freshly ground peppercorns, white vinegar, tamari/soy sauce and salt. Mix until well combined and cook for 2 minutes, turn off the heat.
6. Divide the dough into 14 to 15 equal sized dough balls.
7. Dip each dough ball in little oil and roll it into thin disc of about 4 inches diameter.
8. Place 2 tablespoons of stuffing in the centre of the disc. You can follow one of the 2 methods to shape the momos: 1) Bring all the edges of the disc together slightly pleating the edges and once you bring it together slightly twist it in the centre. 2) Spread the stuffing on the diameter of the disc. On one side of the diameter, pleat the edge of the disc from one end to the other and attach it to the other un-pleated edge. Seal it tightly. Keep the momos covered in moist cloth.
9. Pour water in a steamer and heat it.
10. Place the momos on a slightly greased plate in the steamer and steam cook for 10 minutes.
11. Serve them piping hot with hot sauce.