Reach Indians and South East Asians living in Australia

Wholewheat Momos Recipe

 Wholewheat Momos Recipe

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

Step 1

  • 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.

Step 2

  • 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.

Step 3

  • 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.

 Step 4

  • 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.

Step 5

  • 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.

Swati Aggarwal

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