Amazing filled dumplings in just 30 minutes

09 May 2016

Vegetarian dumplings are so easy to make. Why not try them out?

You might not have heard of momos before - but  they're in my top 10 favourite foods. They're a type of filled dumpling originating in Tibet, and biting into one takes me straight back to Nepal, where I first tried them in a little café in Kathmandu.

I was spending six months in India, visiting family and volunteering. My two weeks in Nepal were spent climbing mountains, exploring the jungle - and eating momos.

Momos are deliciously spicy and comforting. You can fill them with any seasonal vegetables - right now we're trying out seasonal cauliflower and asparagus. Mmmmm. 

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Make easy filled cauliflower dumplings in just 30 minutes

Momo - stuffed vegetarian dumplings
Momo - Wikipedia

Ingredients

Makes 15-20 momos

  • 3 cups plain flour
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 4 cups assorted seasonal vegetables finely chopped - we're going for cauliflower, kale and a few mushrooms
  • 1 cup onion, finely chopped
  • 1/2 cup fresh coriander, chopped (optional)
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon each of ground cumin, ground coriander and turmeric (or replace spices with curry powder if you prefer)
  • Fresh chillies, minced, to taste
  • 2 tablespoons oil
  • 1 long glug soya sauce
  • Salt to taste

Stuffed dumplings in 8 simple steps:

Dough

  1. In a large bowl combine flour, oil, a pinch of salt and water.
  2. Mix well and knead for 5 minutes. Cover and let stand for a while before kneading again. In the meantime...

Filling

  1. In a non-stick pan heat the oil. Add chopped onions and sautee until light brown.
  2. Add turmeric, cumin, ground coriander, garlic, ginger and chillies. Fry for 30 seconds.
  3. Add the chopped vegetables and stir until soft. Season well with salt, add the coriander leaves and mix well. Transfer into a bowl and allow to cool.

Assembly

  1. Give the dough a final knead, then divide into balls about 2.5cm wide. Dust a working board with flour. Now take a ball and gently flatten with your palm on the board. Use a rolling pin to roll out each flattened circle into a round wrapper. The centre of the wrapper should be slightly thicker than the edges. Continue until the wrapper is 7.5cm in diameter.
  2. Holding the wrapper in one palm, put one dessertspoon of the filling mixture on to the wrapper and with the other hand bring all edges together to the centre. Pinch and twist the pleats to make sure the momo is sealed.
  3. Heat up a steamer (if you don't own one, a sieve over a pan of boiling water works just as well - just make sure the bottom doesn't touch the water and cover with a lid). Oil your steamer well to stop the dumplings sticking. Arrange your momos in the steamer and steam for 8-10 mins, or until they're cooked through. 

Serve immediately with soy sauce as a dip.

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This recipe was compiled by Shilpa Shah

 

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