Vegetable Momos with Chilli Tomato Chutney

Vegetable Momos with Chilli Tomato Chutney

Beautifully delicious steamed Nepalese dumplings filled with lightly spiced shredded carrots and cabbage and served with a tantalizingly hot and sweet chilli tomato chutney.

 

If you were to ask me what is my favourite food in the whole wide world I would have to say dim sum. Nothing can beat the deliciousness of gorgeous little dumplings. So it comes as no surprise that I fell head over heels for the Nepalese version of dumplings called momos. Especially  as there is such a variety and they are always served with the most gloriously delicious chutneys!

 

These gorgeous steamed dumplings are a popular street food in South Asian countries such as Nepal, Tibet and India.  The momo wrapper / pastry is made from plain white flour and is filled with different fillings ranging from meat, such as buffalo, which is very popular in Nepal to chicken and various combinations of vegetables. All of the fillings have a hint of spice running through them and the one thing they have in common is that they are bursting with flavour.

 

 

My momos are vegan and consist of shredded carrot and cabbage that is lightly spiced with green chillies. Momos are incomplete without a dipping chutney, and I love to eat these delicious bites with my chilli tomato chutney which is fiery and sweet at the same time and just so beautifully delicious with these little bites of yum!

 

 

Momos really are pretty straight forward to make. An easy way to learn is to watch some videos on youtube. These are some of the videos I used: https://www.youtube.com/watch?v=WclLg8M0tJ8 and https://www.youtube.com/watch?v=y4dawejj_yY. The wrapping or pleating of the momos does take a little bit of practice and patience but even the wonky wrapped  momos taste divine! If you are anything like me it just gave me an excuse to keep making different types of momos so that I could practice how to wrap / pleat them! I am still far from getting them perfect so that just means I need to keep making (and of course eating) delicious momos until I perfect the technique!

 

 

Vegetable Momos with Chilli Tomato Chutney

June 10, 2019
: 18 momos
: 45 min
: 40 min

Beautifully delicious steamed Nepalese dumplings filled with lightly spiced shredded carrots and cabbage and served with a tantalizingly hot and sweet chilli tomato chutney.

By:

Ingredients
  • Wrapper / Pastry:
  • 1 cup (130g) plain flour
  • ¼ tsp salt
  • 1 tbsp oil
  • 1/3 cup (75 ml) water
  • Filling:
  • 1 tbsp vegetable oil
  • 1 tsp garlic paste
  • ¼ tsp ginger paste
  • 1 – 2 green chillies, finely chopped
  • 2 cups (400g) cabbage, finely grated
  • 1 cup (150g) carrots, finely grated
  • 2 tbsp spring onions, finely chopped
  • 1 tbsp soya sauce
  • ¼ tsp white pepper
  • ¼ - ½ tsp salt (adjust to taste, bearing in mind soya sauce already salty)
  • Chutney:
  • 1 cup (35g) dried red chillies
  • 1 cup (240ml) water
  • 1 tbsp oil
  • 1 medium sized whole garlic bulb, peeled and roughly chopped
  • 3 medium tomatoes, roughly chopped
  • ¼ cup (50g) granulated sugar
  • ½ tsp salt
  • 1 tbsp rice vinegar
  • 1 tbsp soya sauce
  • 2 tbsp ketchup
Directions
  • Step 1 Make the wrapper / pastry: combine the flour, salt and oil. Slowly add the water and knead to form a firm dough. Adjust water accordingly. Cover the dough with cling film and leave o rest for at least 30 minutes.
  • Step 2 Make the filling: In a large wok heat the oil and add the garlic and ginger. Sauté until the raw smell has gone and mixture has just started to turn golden.
  • Step 3 Add the green chilies and fry for 1 – 2 minutes.
  • Step 4 Add the cabbage and carrots and stir fry on medium high for 3 – 4 minutes.
  • Step 5 Stir in the spring onions, soya sauce, pepper and salt and stir fry for a further 2 – 3 minutes. The vegetables would have begun to soften but still have a slight bite. Turn off heat and allow to cool completely.
  • Step 6 Assemble the momos: Divide the dough into 18 equally sized balls. Keep covered with a damp tea towel whilst working so not to dry out.
  • Step 7 Working with one dough ball at a time, roll it out to approximately 10 cm (4 inch) circles. The round momo wrapper should be fairly thin.
  • Step 8 Place approximately 1 tbsp of filling in the centre and pinch the momo closed and pleat as desired. (I strongly advise to watch some videos on youtube as explaining how to pleat is quite difficult! The videos I used to learn are mentioned above). Make sure you keep prepared momos covered under a damp tea towel until all have been prepared.
  • Step 9 Using a steamer, heat the water to medium high. Lightly grease the steamer with oil and arrange the momos so that they are not touching. (depending on the size of your steamer, you may need to cook the momos in batches).
  • Step 10 Steam the momos for 6 – 8 minutes until they are transparent and has a shine to them. Also when you touch them they do not feel sticky. Careful not to overcook the momos as otherwise they will become chewy.
  • Step 11 Make chilli tomato chutney: Combine the dried red chillies and water in a pan and cook on a gentle simmer for 15 – 20 minutes. Leave to cool completely. The chillies should have absorbed all the water. Set aside.
  • Step 12 Heat the oil and add the garlic. Cook until the garlic starts to just soften.
  • Step 13 Add the tomatoes and cook until it starts to break down.
  • Step 14 Add the sugar and salt and cook until they have dissolved.
  • Step 15 Transfer the mixture to a blender, add the cooked dried red chillies, vinegar, soya sauce and ketchup and blitz till you have a smooth consistency.
  • Step 16 Enjoy x


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