In India, the famous Momo is a steamed dumpling with some form of filling. A traditional dish throughout the country and other parts of Asia, momos were originally prepared with a ground meat filling. Today, this has changed as fillings have become more inventive. Now wholewheat momos are gaining popularity as a healthier version of the classic. Surprisingly, this compromise does not mean any taste is lost. To make these savoury snacks yourself, you will need:
- 200g of wholewheat flour
- 150 ml of water
- 1 tsp of minced garlic
- 1 tsp of green chilli paste
- 1/4 tsp of ginger paste
- 1 tsp of sugar
- 1 tsp of salt
- 1/2 cup of beansprouts
- 1/2 cup of chopped onions
- 1/4 cup of shredded cabbage
- 1/4 cup spring onions
- Salt and pepper, to taste- Oil
- In a bowl, add flour, salt, and a teaspoon of oil. Next, mix in the water until you get a dough texture. If your dough is too dry, add some more water. Or a little more flour if too wet. Knead your dough for 5 minutes until soft and pliable, and then mould into a ball. Rub a small drizzle of oil over the dough ball and cover the dough, letting it rest while you make the filling.
- Sauté the ginger and garlic in a pan for 1 minute. Next, add the onion and sauté until soft.
- Add the cabbage, spring onions, bean sprouts, ginger paste, salt, pepper, and sugar into a bowl. Mix everything and add to the pan over medium heat.
- Cook everything for a further 6-8 minutes.
- Dust your work surface with flour and roll out your dough a 1/2 inch thick.
- Cut out small round discs from the dough sheet.
- Cover with parchment paper individually, so they do not stick together.
- Add a teaspoon of the filling to the centre of each round you have prepared.
- Create a semi-circle by folding it over, and then seal it using your fingers by pressing the edges.
- Next, fold the semi-circle once more and seal it by gently using your fingers.
- Get a steamer and line it with parchment.
- Make some holes so the steam can circulate evenly before placing your momos on the steamer.
- Boil several inches of water in a kettle and place the steamer on top, or an Idli cooker works too.
- Let them steam for about 10-15 mins. You will know they are ready when they are soft throughout.
- Serve it alongside a mayo, schezwan, or red chilli dip.
You can try boiling a handful of deseeded red chillies in water for 5 minutes. Once cool, grind them with a clove of garlic, a teaspoon of soy sauce, and a pinch of sugar and vinegar to make a tasty dip.