Crispy Pan-Fried Vegetable Momos

Why Make This Recipe

Pan Fried Momos are a delightful treat that can be enjoyed as a snack or a main meal. These delectable dumplings are packed with flavorful mixed vegetables, making them a healthy option. The pan-frying technique gives them a crispy exterior while keeping the insides soft and juicy. They’re easy to make, perfect for gatherings, and sure to please family and friends. Plus, you can customize the fillings to suit your taste!

How to Make Pan Fried Momos

Ingredients

• 1 cup All Purpose Flour
• 1 tbsp Corn Flour
• Salt as required
• 1 tsp Oil
• Water as required
• 1 Onion Finely Chopped
• 5-6 Garlic Cloves Finely Chopped
• 2 cups Mixed Vegetables Finely Chopped (Carrots, French Beans, Cabbage)
• 3-4 Spring Onions Stalks Finely Chopped
• 1 tsp Soy Sauce
• 1/2 tsp White/Black Pepper Powder
• Salt as needed
• 2 tsp Oil
• 2-3 tsp Oil
• 1/4 cup Water

Directions

1. In a mixing bowl, combine 1 cup all-purpose flour, 1 tbsp corn flour, and salt. Gradually add water and knead until the dough is soft yet firm, with no cracks.
2. Add 1 tsp of oil and knead again for 4-5 minutes. Set the dough aside for ten minutes.
3. In a pan, heat 2 tsp of oil. Add 5-6 chopped garlic cloves and sauté for a few seconds.
4. Add 1 finely chopped onion and fry for one minute.
5. Next, add 2 cups of chopped mixed vegetables (carrots, French beans, cabbage) and fry for 2-3 minutes on medium flame.
6. Sprinkle in the required salt and cover the pan, cooking on low flame for 5-7 minutes.
7. Stir in 1 tsp soy sauce, 1/2 tsp pepper powder, and mix well. Cook for another minute.
8. Finally, add 3-4 chopped spring onion greens and stir fry for another minute. Remove from flame and let the mixture cool completely.
9. Make small balls from the momo dough. Roll each dough ball until smooth and set aside. Aim for a couple of centimeters in diameter.
10. Roll a ball of dough as thin as possible, resembling a thin sheet of paper. Use oil or dust flour if the dough is sticky.
11. Place about 1 tbsp of the prepared vegetable stuffing in the center of the rolled momo sheet. Adjust the stuffing according to the size of the sheet.
12. To shape the momo, wet the edges of the sheet with water, fold it in half, and seal the edges tightly. You can leave it at this shape or make frills by folding the sealed end.
13. Repeat the process with the remaining dough and filling.
14. Heat a cast iron pan with 2 tsp oil on medium heat. Once hot, lower the heat and place the prepared momos in the pan.
15. Cook for 3-4 minutes until the bottoms are golden and crisped. The tops should look plump. Optionally, flip them and cook for another 2-3 minutes.
16. Flip the momos again, and carefully pour in 1/4 cup of water. Cover the pan and steam cook for 5-6 minutes.
17. Once the water evaporates and the momos look cooked, let them crisp up for an additional 2 minutes. Remove from heat.
18. Serve hot with chili garlic chutney or Schezwan chutney.

How to Serve Pan Fried Momos

Serve Pan Fried Momos hot, accompanied by your choice of spicy sauces such as chili garlic chutney or Schezwan chutney. They can be a quick snack or a delightful appetizer at any gathering. Enjoy them while they’re fresh and warm for the best experience!

How to Store Pan Fried Momos

To store leftover Pan Fried Momos, let them cool completely first. Then, place them in an airtight container and refrigerate. They can be kept in the fridge for up to 2 days. Reheat in a pan until heated through before serving.

Tips to Make Pan Fried Momos

• Ensure the dough is soft but not sticky for easy handling.
• Avoid overstuffing to prevent the momos from bursting during cooking.
• Use a non-stick or well-seasoned pan to prevent sticking.
• Experiment with different vegetables or add spices to customize the filling.

Variation

For a non-vegetarian option, you can replace the mixed vegetables with minced chicken, seasoned and cooked in a similar manner. Just ensure the meat is cooked thoroughly before using it as a filling.

FAQs

1. Can I freeze Pan Fried Momos?
   Yes, you can freeze uncooked momos. Place them on a tray to freeze individually, then transfer to a zip-lock bag for longer storage.

2. What other dipping sauces can I serve with momos?
   Besides chili garlic chutney and Schezwan chutney, you can serve them with soy sauce, vinegar, or any spicy dip of your choice.

3. Is it possible to bake momos instead of frying them?
   Yes, you can bake momos for a healthier option. Brush them with a little oil and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until golden brown.

Pan Fried Momos

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• Author: recipesforcook
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious dumplings filled with mixed vegetables, pan-fried for a crispy exterior and soft, juicy inside – perfect for snacks or main meals.

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Ingredients

Scale 1x2x3x

• 1 cup All Purpose Flour
• 1 tbsp Corn Flour
• Salt as required
• 1 tsp Oil
• Water as required
• 1 Onion Finely Chopped
• 5–6 Garlic Cloves Finely Chopped
• 2 cups Mixed Vegetables Finely Chopped (Carrots, French Beans, Cabbage)
• 3–4 Spring Onions Stalks Finely Chopped
• 1 tsp Soy Sauce
• 1/2 tsp White/Black Pepper Powder
• 2 tsp Oil
• 2–3 tsp Oil
• 1/4 cup Water

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Instructions

1. In a mixing bowl, combine 1 cup all-purpose flour, 1 tbsp corn flour, and salt. Gradually add water and knead until the dough is soft yet firm, with no cracks.
2. Add 1 tsp of oil and knead again for 4-5 minutes. Set the dough aside for ten minutes.
3. In a pan, heat 2 tsp of oil. Add 5-6 chopped garlic cloves and sauté for a few seconds.
4. Add 1 finely chopped onion and fry for one minute.
5. Next, add 2 cups of chopped mixed vegetables and fry for 2-3 minutes on medium flame.
6. Sprinkle in the required salt and cover the pan, cooking on low flame for 5-7 minutes.
7. Stir in 1 tsp soy sauce, 1/2 tsp pepper powder, and mix well. Cook for another minute.
8. Add 3-4 chopped spring onion greens and stir fry for another minute. Remove from flame and let the mixture cool completely.
9. Make small balls from the momo dough, roll each into a thin sheet. Place about 1 tbsp of the prepared vegetable stuffing in the center.
10. Wet the edges of the sheet with water, fold it in half, and seal the edges tightly.
11. Repeat the process with the remaining dough and filling.
12. Heat a cast iron pan with 2 tsp oil on medium heat. Once hot, place the prepared momos in the pan.
13. Cook for 3-4 minutes until the bottoms are golden and crisped. Optionally, flip and cook for another 2-3 minutes.
14. Flip the momos again, pour in 1/4 cup water, cover the pan, and steam cook for 5-6 minutes.
15. Once the water evaporates, let them crisp up for an additional 2 minutes. Remove from heat.

Notes

Serve hot with chili garlic chutney or Schezwan chutney. Can be stored in an airtight container in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snacks
• Method: Pan-frying
• Cuisine: Nepalese

Nutrition

• Serving Size: 2 momos
• Calories: 220
• Sugar: 2g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg