Allison from the food blog – Spontaneous Tomato had a post on Nepali momo’s a while back. I’m a sucker for dumplings. I can eat them for breakfast, lunch, snack & dinner. Sigh no one serves dumplings for breakfast in restaurants :(. I have been on the quest to find that perfect recipe to prepare the wrappers for the momo’s at home from a while now. I have tried at least half a dozen recipes out but never could I master the art of preparing the wrappers just like how they are supposed to be. When Allison posted her recipe, I was way too tempted to try it out because her method was different from the way I have ended up making wrappers earlier. The previous recipe’s I tried always left me with thick wrappers, the wrappers themselves filled me up that I did not prefer to eat more than a couple of them.. :(.
I’m sure no one needs an introduction to this dish. If you do, then I have to say Oh My Goodness, you have clearly missed something wonderful all these years of your existence..! Really???….. what were you busy with???? Just like many other quick eats you can grab from street stalls (Pani Puri or other chat’s, sweet corn, Frankie’s, sandwiches etc.), you find small stalls for steamed momo’s in the streets of most popular cities in India. They serve yummy dumplings too. But indulge only if your tummy works well with street food.
It has been in the back of my mind. I even promised Allison that I would give her recipe a try. She has a lovely blog with truckloads of recipe’s. She made a wonderful tomato based dip for her recipe. I opted to create a soy-based sauce for my dumplings. I halved her recipe & made some changes to suit my taste buds. You can check her recipe out at her blog – recipe link. I can’t thank her enough for helping me find my prefect dumpling wrapper making method. :)
You will see more pics for this recipe post the next time I make them. For now you have to do with pics clicked via my phone. I just have a couple of pics.
Don’t the dumplings look so glossy & lovely?? Rather, they look perfect don’t they :D. So inviting & they give you a perfect sneak peek into their contents??? You will say so too and never look at ordering a plate of momo’s or dumplings the next time you visit your fav haunt for them & begin trying out other starter options :D. I’ll give myself a pat on my shoulder since I finally mastered it.. :D. The gloss is not from oil.. it just comes out naturally.. Again another shocker.. isn’t it?? these are oil free too.. ! The only draw-back is that they are made of All purpose flour or maida. Oh well.. you can’t have such yummy tasting food without there being a single flaw in it can you…?? Wish wheat could have been a more accommodating flour.. Let us start with our stairway to Heaven.. ;)
Ingredients for the wrappers : (Makes 25 – 30) Preparation Time: 60 mins (Excludes time for the dough resting)
All purpose flour/Maida – 1 + 1 cup,
Hot steaming water – 3/4 cup
Salt – 1/4 tsp
Take a heat proof mixing bowl. Add 1 cup of the flour to the bowl. Add 1/4 salt & whisk to mix the salt & flour well. Make a well in between & add the hot water. Using a spatula, mix the water & the flour together.
Note: Remember the water is hot, do not add your hand in.
Once the dough gets lumpy add the other cup of flour. Continue mixing with the spatula. Try to handle the dough with your hand once it has cooled down & it is warm enough to be handled by hand.
Lightly flour your counter & transfer the dough over the floured surface. Knead your dough to a smooth ball. Say, takes about 4-5 minutes. Add flour little by little if required.
Let the dough rest in a clean bowl, cover the bowl with a wet cloth to prevent the dough from drying up. Let the dough rest for at least an hour.
After an hour, make small marble or gooseberry sized balls out of the dough. Lightly flour your counter & roll the small balls into round shaped flat breads. Roll it as thin as possible.
Now fill the centre with your favourite kind of stuffing with minced meat, veggies or a mix of both. I used a veggie mix. Continue reading for my mix-veg filling.
Mix-Veggie filling for Momo’s/Dumplings:
Ingredients: (Fills 25-30 dumplings) Time: 10-15 mins
Cabbage leaves – 4-5 medium-sized leaves
Shallots – 15, peeled Note: Use a medium-sized red onion if you do not have shallots, roughly chop it into cubes.
Garlic – 5 cloves
Ginger – 1 inch piece
Tip: Please do not use store-bought Ginger-Garlic paste as a substitute for fresh ginger & garlic for this recipe. You might as well give up trying this recipe out if you only have store-bought paste with you.
Coriander leaves – 5-6 fresh sprigs, with stalk
Spring onions – 2 whole with the with the greens, peel the onion bulb & roughly chop them
Carrot – 1 medium-sized, peeled & cut into cubes
Green Chilli’s – 2 medium-sized, stalk removed
Mushrooms (optional) – 5-6, washed & drained. I skipped using mushrooms as I did not have any.
Grated Cheddar Cheese (optional) – If you love your dumplings with cheese, go ahead, mix about a cup of grated cheese to your veggie-mix
Salt to taste
For the meat variant: If you wish to add some meat, then leave out the carrot, mushrooms out of the veggie mix & add some pre-cooked mince of your favourite meat to the rest of the ingredients once they are chopped in a food processor.
Throw all these ingredients mentioned, other than the salt into a food processor & finely chop this ingredients together. Transfer the chopped ingredients into a bowl, season with salt. Check if you want to add a wee bit crushed black pepper.
Note: Do not add salt if you don’t plan to begin making the dumplings right away. The salt releases the water from the veggies & will make it soggy. So, add salt just about 5 minutes before you begin rolling the dough to make small circular dics.
I was not planning to post this recipe this soon on the blog, so I did not click pictures of the making. :( I ended up posting some pics clicked via my phone on Instagram & FaceBook & I had requests to post the recipe. So bear with me till I make this dish again for more detailed pics.
Let us continue with adding the filling to the rolled flour discs. Place a 2 tsp or lesser amount of the prepared filling in the centre of the disc. (The quantity of the filling used depends on how big/small a disc you have rolled). Now slowly bring together the edges together just like a money bag or in other traditional momo/dumpling shapes like I have.
Yes, no oil at all. Isn’t that just brilliant. So you can indulge, it is really ok if you gobble up some all-purpose flour covered steamed vegetable goodness.
I used a traditional dumpling steamer. So I did not need to oil it. If you are using a stainless steel steamer, you may need to grease it before you place your momo/dumplings in it to cook.
Being about a litre of water to a boil, simmer & place you steamer or top. Make sure that your steamer does not touch the water. So choose your vessel carefully. Similar to any double boiling method you have used.
Prepare just about 4-5 dumplings per batch (Unless you have a steamer that is used to feed giants.. I’m kidding I’m sure you won’t own a steamer enough to feed 4 people at the same time unless you run a restaurant. :D). Never crowd the steamer. We need to let the steam circulate well to help cook the dumplings. Steam each batch for about 8-10 minutes or till the dumplings come off the base of the steamer easily (Use a silicone spatula to turn to check if they are done), usually the top turns translucent letting you see whats filled when they are ready. Again only if you have rolled the discs real thin will the wrapper turn translucent when ready.
Note: 1. Don’t use your hand to pick the dumplings out if the steamer is still on the vessel producing the steam, you may burn yourself. 2. Also keep checking on the water & re-filling it, if all the water evaporates, then the vessel will start imparting a burnt flavour to the momo’s.
Repeat the same process to prepare & steam more dumplings.
Serve hot with your favourite dip.
A friend introduced me to eating my dumplings with soy sauce. I loved that variant so much that I wanted to create a lovely soy based dip to accompany my dumplings. Click the link for my soy-based dip recipe.
I feel guilty everyday for not being around & posting a new recipe for you… Sigh… something comes up every time I plan on posting something new..
I had mentioned in my previous post about the cooking contest I have on Keli Paan. This is the recipe from Suman Menezes who was the winner of the first contest. Check out the KPCC page for the rules & the next recipe for the 3rd recipe will be up soon… If any of you are interested & want to join in please leave a shout in the comments section - KPCC Journal..
I’m a very salady person, so when Suman sent out this recipe, I was very excited.. I loved all the ingredients… But this entire month was a month called Shravan according to the Hindu calender, cooking & eating Non-veg is a strict No…. No, for those who are religious & are following this.. hence loads of people opted out & did not participate this time..
Sibani is the winner of this challenge, KPCC 2… We are all waiting for her recipe for KPCC 3… I will update the KPCC Journal page as soon as Sibani sends in her recipe..
I modified the Suman’s recipe a little to suit my taste..
For Suman’s original recipe check the KPCC Journal.
Ingredients: (Serves 2) Preparation Time: 15 mins
Chicken Breast – 200 gms
Red Apple – 1 large, finely chopped with the skin on
Tinned Pineapple – 3-4 slices, chopped in a similar way like the apple, if you plan to use fresh pineapple, use 1/4 of a large pineapple & kindly note that you may need to add sugar if the pineapple is sour..
Sugar – a pinch, if required
Juice from the Pineapple tin – 1-2 tsp
White vinegar/Extra virgin Olive oil – 1/2 – 1 tsp
Note: Use only one of them, either Vinegar or olive oil
Freshly ground black peppercorns – as per taste
Mayonaise – 1/2 – 1 cup
Parsley (optional) – 1/2 tsp of finely chopped leaves, I used curly leaves Parsley
Salt to taste
Cook the chicken in some boiling water till done & drain & keep aside to cool. Once cooled, shred the chicken into smaller bite-sized pieces & keep aside.
While the chicken is getting cooked, you can use the time to chop the pineapple & apple.
In a salad bowl, mix the cut fruits along with pepper, olive oil/vinegar & salt to taste. Sprinkle the juice from the pineapple tin & mix. Add the shredded chicken & spoon in the mayonnaise till all the ingredients are lined with the mayonnaise. (I did not use 1 cup entirely, I added as required..) Check if you need to add sugar.
Cover the bowl with a lid or some cling film & chill it in the fridge for at least 30 mins.
Garnish with finely chopped parsley.
- Sweet Pineapple Chutney (thriveautomaticbody.com)
- Chickpea and herb salad (nilssonsambrosia.com)
- Spicy Pineapple Salsa (kellyfoodparadise.wordpress.com)
- Red, White and Blue Cheese Cobb Salad (healthymommyhappybaby.com)
- Citrus Salad (livingaroundfood.wordpress.com)
- Recipe: Avocado Salad (wayfair.com)
- Caprese Salad with Mozzarella Crisps for Aggie (cookthestory.com)
- Vinegret: A Russian Beet and Vegetable Salad (jgousseva.wordpress.com)
- Paleo Diet Egg Salad (thoughtuncommon.wordpress.com)
Something quick & healthy after all the dishes with loaded calories that I have posted this week. I love eating salads/steamed veggies. This dish is a no fuss yummy solution to feed small hunger pangs. You can even have this alongside a steak or as a hot salad.
Love the lovely green colors of this dish.
The whiff of sautéed garlic & the hint of spice from the chilli flakes added is heavenly, to bring in a tangy twist I add some lemon juice squeezed before serving this.
Ingredients: (Serves 1) Preparation Time: 10 mins
Tender-stem broccoli – a handful, washed & drained
Lemon – 1 wedge
Garlic – 1 medium-sized clove, finely chopped
Chilli flakes – a pinch
Olive oil – 1/2 tsp
Salt to taste
Add the washed tender-stem broccoli to a steamer which has been set ready to steam. I used a bamboo steamer. Arrange the broccoli so that there is enough space for the steam to move around.
Sprinkle some salt on the stems & steam the stems for about 5-7 minutes. Meanwhile, heat oil in a fry pan & sauté the garlic for about 30s. Now add a pinch of chilli flakes & a pinch of salt. Sauté for 10s. Remember to maintain medium heat. Now add the steamed broccoli stems & toss them around for a minute. Turn off the heat.
Garnish with some lemon juice.
Serve hot as is or as a side with any meat. I sometimes mix this with some cooked pasta for a pasta salad as well.