Name: Vegetable Momo
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4 servings
Cuisine: Nepali
Ingredients: 300 g all-purpose flour (maida); 150 ml water (approximate, for the dough); 1 tbsp oil; 300 g cabbage (very finely chopped); 1 cup carrot (grated); 0.5 cup onion (finely chopped); 2 clove garlic (minced); 1 tsp ginger (grated); 1 tsp cumin powder; salt (to taste)

Method

Make the dough

Mix the flour, salt and oil with water and knead into a smooth, firm dough.

5 min

Rest the dough

Cover the dough and let it rest so it becomes easier to roll.

30 min

Salt the vegetables

Toss the chopped cabbage with a little salt and set it aside to draw out the liquid.

Squeeze the cabbage firmly before mixing it in — watery filling is the main reason momos split open.

10 min

Mix the filling

Squeeze the excess water from the cabbage, then mix it with the carrot, onion, garlic, ginger, cumin powder and salt.

Roll and fill

Roll the dough into small thin circles, place a spoonful of filling in the centre of each, and pleat and pinch the edges closed.

Steam the momos

Arrange the momos in a lightly oiled steamer basket without touching, and steam over boiling water until the wrappers turn glossy and translucent.

Cut one open to check — the wrapper should look cooked through, not doughy at the pleats.

12 min

Serve hot

Serve the momos immediately with a spicy tomato-sesame achar.

Vegetable Momo

Ingredients

Method

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