My Fourth recipe, "Veg Momos/Dumplings"; what a beautiful Indo-Chinese creation... I had never tasted this dish before my marriage… After marriage when RK took me to Mainland China restaurant in Chennai he ordered me this dish… Just after the first bite, this became one of my favorite… Soft and yummy that no one can just eat one… I had already prepared this twice in my Kitchen... Happily again for my blog…
| Makes | : | 11 |
| Total time | : | 40 minutes |
| Preparation time | : | 30 minutes |
| Cooking time | : | 10 minutes |
Ingredients:-
| All purpose flour/ Maida | - | 1 Cup | |
| Oil | - | 1 tsp | |
| Salt | - | ½ tsp | |
| Water | - | As needed | |
| For Stuffing | |||
| Oil | - | 2 tsp | |
| Spring Onion | - | 8-10 | |
| Cabbage | - | ½ Cup (Finely Chopped) | |
| Carrot | - | ½ Cup (Finely Chopped) | |
| Green Chilli | - | 1 | |
| Garlic | - | 5-6 cloves | |
| Ginger | - | 1 inch | |
| Soya Chunks | - | ½ Cup | |
| Soya Sauce | - | 1 tsp | |
| Black Pepper | - | 1 tsp (freshly ground) | |
| Sugar | - | ½ tsp | |
| Salt | - | ½ tsp (adjust as per taste) | |
Method:-
| 1) | First, wash the soya chunks and soak it in hot water for minimum of 5- 10 mins. I left it until I was done with the other ingredients. | |
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| 2) | Then start with the Dough. To prepare dough, add all the dough ingredients (Flour, Oil, and Salt) to a mixing bowl. Mix them well and add water little by little to make soft dough (similar to poori dough consistency). Keep it covered. | |
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| 3) | Finely chop all the veggies (Cabbage, Carrot, Green Chilli, Garlic, Ginger, Spring Onion green and white part separately). Also, drain the soaked Soya Chunks, squeeze them to remove excess water and chop them finely. | |
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| 4) | Now moving on to make the filling. Heat a pan with oil, add Green Chilli, Garlic, Ginger and Spring Onion white part and saute them in high flame for a minute. Don’t let them change color. Then add the chopped Cabbage and Carrot along with the Sugar. Stir as needed and cook them for about 2 minutes. | |
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| 5) | Now, add the ground Black Pepper, Soya Sauce and Salt and Stir it well. Add the finely chopped Soya Chunks, give it a nice stir and cook for a minute. | |
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| 6) | The filling is almost ready now. Just, add the green part of the Spring Onion, give a quick stir and turn off the flame. | |
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| 7) | Roll the dough into thin circles. You can adjust the size of the circle accordingly to your convenience. Keep a spoon full of stuffing at the center of the circle and fold them into shape of the dumpling. Watch my video here: How to Fold Momo |
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| 8) | I used my Idiyappam plate for steaming. So, I arranged the dumplings on my idiyappam plate (greased with oil) and steamed them in my idly cooker for 7-10 minutes. Do not overcook the dumplings; the outer layer will become tough. | |
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| 9) | Serve hot along with Chinese Hot Sauce. | |
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Notes:-
| • | Squeezing the Soya Chunks is a must. Because we need the stuffing to be dry. | |
| • | Adding Sugar to the veggies while cooking helps to retain the bright natural color of the veggies. | |
| • | To get the perfect Circle shape of dough, I rolled the dough to a thin sheet and then cut into small circles using a sharp edged bowl. | |
Isha says
Hi!
When i put soya sauce, all my stiffing turned black. But yours didnt. How to tackle that?
Thanks
revifood says
The filling would definitely turn slightly black after adding soy sauce. You cant avoid that. I guess you might have added more soy sauce compared to the amount of veggies used. So it could be overly black. Or it is just the brand of your soy sauce which is more darker.Try using reduced quantity of soy sauce the next time.
Priya says
Well explained Revathy!... Keep up the gr8 job u do.....
revifood says
Thanks Priya for your encouraging words !!!
kalaranjani says
Tried and came out very well... Easy n tasty...!!
revifood says
Thanks kalaranjani.