MithoVeg Momo
Veg Momo keeps all the comfort of the classic while packing every fold with cabbage, carrot, and warming aromatics.
Ingredients
- 2 1/2 cups All-purpose flour
- 3/4 cup Water, for the dough
- 400 g Cabbage, very finely shredded
- 2 Carrot, grated
- 2 Onion, finely chopped
- 1 1/2 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 3/4 cup, chopped Spring onion and coriander
- 1 tsp Cumin powder
- 1/2 tsp Timur (Sichuan pepper), ground
- 1 tbsp Soy sauce
- 3 tbsp Vegetable oil
- 4 Tomato, for the first achar
- 3 tbsp White sesame seeds
- 3 Dried red chili
- 1 1/2 cups Coriander and mint, for the second achar
- 2 Green chili
- 1 Lemon
- to taste Salt
Steps
- Makes about 30 momo and two achars, as the dish is served. Knead a firm dough and rest it 30 minutes.
- Salt the shredded cabbage and grated carrot and leave them 10 minutes, then squeeze out the water in handfuls; wet filling steams the wrapper open from the inside.
- Warm the oil and cook the onion, garlic and ginger for 2 minutes only, then mix them through the squeezed vegetables with cumin, timur, soy sauce, herbs and salt, and cool completely.
- Roll 3-inch wrappers, thin at the rim, fill and pleat them shut.
- Steam in an oiled steamer for 8-10 minutes; vegetable momo need less time than meat ones and go slack if overcooked.
- For the first achar, char the tomatoes over a flame and grind them with toasted sesame, dried chili, garlic and salt.
- For the second, blend the coriander, mint, green chili, lemon juice and salt raw into a bright green chutney.
- Serve the momo hot with both achars alongside.
Nutrition
| Per serving (1 plate · 10 pieces with achar) | Per 100 g |
|---|---|
| 427 kcal | 140 kcal |
| Protein: 12.2 g | 4 g |
| Carbs: 82.7 g | 27.1 g |
| Fat: 5.2 g | 1.7 g |
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