Description
Delicious dumplings filled with mixed vegetables, pan-fried for a crispy exterior and soft, juicy inside – perfect for snacks or main meals.
Ingredients
Scale
- 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
Instructions
- 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.
- Add 1 tsp of oil and knead again for 4-5 minutes. Set the dough aside for ten minutes.
- In a pan, heat 2 tsp of oil. Add 5-6 chopped garlic cloves and sauté for a few seconds.
- Add 1 finely chopped onion and fry for one minute.
- Next, add 2 cups of chopped mixed vegetables and fry for 2-3 minutes on medium flame.
- Sprinkle in the required salt and cover the pan, cooking on low flame for 5-7 minutes.
- Stir in 1 tsp soy sauce, 1/2 tsp pepper powder, and mix well. Cook for another minute.
- Add 3-4 chopped spring onion greens and stir fry for another minute. Remove from flame and let the mixture cool completely.
- 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.
- Wet the edges of the sheet with water, fold it in half, and seal the edges tightly.
- Repeat the process with the remaining dough and filling.
- Heat a cast iron pan with 2 tsp oil on medium heat. Once hot, place the prepared momos in the pan.
- Cook for 3-4 minutes until the bottoms are golden and crisped. Optionally, flip and cook for another 2-3 minutes.
- Flip the momos again, pour in 1/4 cup water, cover the pan, and steam cook for 5-6 minutes.
- 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