Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian and the Himalayan regions of East-South Asia border.
Momos are native to the Southwest Chinese region of Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and East Indian region of Darjeeling.
It is similar to Chinese baozi and mantou, Mongolian buuz, Japanese gyoza, Korean mandu, and Turkic manti, but heavily influenced by cuisine one of the Indian subcontinent with Indian spices and herbs.
Preparation Time:- 30 Min
Cook Time:- 1 Hour
Total Time:- 1 Hour 30 Min
2 cups maida
1/2 tsp salt
1/2 tsp baking powder
1 cup carrots, grated
1 cup cabbage, grated
1 tbsp oil
1/2 cup onion, finely chopped
1 tsp garlic, chopped
1 tsp soya sauce
1/4 tsp vinegar
1/4 tsp black pepper
How to Make Vegetable Momos
Mix the maida, salt and baking powder and knead to a stiff dough with water.
Heat oil and add the onion and garlic.
Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
Take it off the heat and mix in the soya sauce, salt, vinegar, and black, pepper.
Roll the dough thin (translucent) and cut into 4"-5" rounds.
Take a round, wet edges and place some filling in the center.
Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
Steam for about 10 minutes and serve with soya sauce and chili sauce.