Vegetable Momo Filling Tse Momo Recipes

MOMOS RECIPE | VEG MOMOS

Steps:

• Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.
• Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
• Finely chop all the vegetables. You can also use a food processor to chop the vegetables.
• In a thick bottomed pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.
• Add spring onion whites and sauté for 10 to 15 seconds on medium-low heat. Then add all the finely chopped vegetables.
• Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then saute the veggies on a low to medium heat.
• Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
• Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
• Switch off the flame and add the spring onions greens. Mix well.
• Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.
• Divide the dough in two parts. Make a 7 to 8 inches log from each part. Cut the log into equal slices.
• Make ball of each slice and keep them covered with a moist napkin.
• Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3 to 4 inches in diameter.
• Try to get the edges to be thin and the center to be thick.
• Place 2 or 3 teaspoons of vegetable stuffing in the center.
• Lift one side of the edge and start pleating. (Refer to the video below to see how pleating is done).
• Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.
• Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.
• Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.
• In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don't touch each other. Check notes on how to steam the momos in idli pan or pressure cooker or Instant Pot.
• Steam them for 5 to 6 minutes.
• Don't overdo the steaming, as the dough becomes dense and dry.
• The steaming time may vary upon the thickness of momos' cover.
• When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
• Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
• Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.
• Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney.

VEG MOMOS RECIPE (VEG MOMO RECIPE)

Steps:

• Mix maida, salt (to taste), 1 tsp hot oil and mix well, then add water to make a soft dough. Keep that dough aside for further use.
• Now heat oil in a cooking pan and add chopped onion to fry till it becomes little soft
• Now add all chopped vegetables and fry but do not fry too much as you will steam these, add salt too (to taste)
• Add dry mango powder and black pepper powder and mix well. Though these two spices are optional, you can skip this two if you want to get a traditional taste of momos. But if you do not have momos chutney then I would recommend these to add
• Now add soy sauce and stir well
• Okay, now you have done with making vegetable stuffing for momo
• Now take flour dough what you make earlier, make 10 -12 small balls and roll to give a circular shape
• Add vegetables to each circular piece and close each corner of that small piece to keep vegetables inside
• When all pieces are ready then use steam cooker (I used a rice cooker), add water to generate steam and place all raw momos in it
• Steam those for 12-15 minutes
• Serve hot with momos chutney

EASY VEG MOMOS RECIPE 2 WAYS | STEAMED MOMOS & FRIED CHEESE MOMOS

Steps:

• Add in the flour to a bowl. To this add a pinch of salt and a little oil.
• Add hot water and knead to a soft and pliable dough.
• Cover and rest for about half an hour.
• To a pan add a little oil. To this add finely chopped garlic, ginger and green chillies. Sauté for few seconds and then add in the whites of the spring onion and stir for few seconds.
• To this add all the finely chopped veggies one after the other.
• Stir for about 1 to 2 minutes. You don't want to lose the crunch of the veggies.
• Now, add some salt, soy sauce and crushed black pepper. Adjust spices to suit your taste.
• Add a squeeze of lime and give it all a nice mix.
• Add a little corn flour and a splash of water.
• Mix well and adjust salt if required.
• After half an hour, divide the dough into small balls.
• Dust some flour and roll out into small discs.
• Take a disc, place the filling in the centre and fold and shape as per your wish.
• Once you are done filling all the momos, we have to steam them.
• Take a wide pan, add some water.
• Brush some oil to the plate where you are going to place momos.
• Place the momos on the plate, close the pan with a lid and steam for 10 minutes.
• Your steamed momos are ready to be served.
• To the same filling and added equal quantities of grated cheese, some finely chopped red capsicum and some red chilli flakes. Add a pinch of salt if needed and give it all a nice mix.
• Use this as the stuffing and fill in the same way as above and shape it to your liking.
• Heal oil in a deep pan over medium high heat.
• Once oil is hot enough, reduce the heat and add the momos.
• Deep fry until golden brown over medium low heat to get that crunch.
• Serve steamed Veg momos and fried cheese momos with any dip of your choice.

VEG MOMOS RECIPE- DIM SUM

Steps:

• Mix all the ingredients mentioned and form a soft pliable dough and rest for an hour. In the mean time we will prepare filling and cool it.
• Heat a kadai and add oil to it. Saute chilli flakes and sugar. Next add the crushed garlic and ginger. Saute till raw smell goes off.
• Add the spring onion bulbs and saute till translucent. Next add the sliced onions and saute for few minutes.
• Now add the chopped veggies, soy sauce, tomato sauce,salt and pepper.Saute in high flame for 4-5 minutes.
• Finally add spring onion greens and remove from flame. Cool the stuffing.
• Take the prepared dough and divide into four equal portions.Working with one portion at a time,roll in into a thin big circle.Using a cutter or lid of round box cut into circles.Again knead the remaining dough and make as many circles as possible.
• Take one small cut circle and place 1 1/2 teaspoons of prepared filling in the center.
• Now start pleating from one side and pleat in the same direction.Once done,sale the top and press slightly.
• Boil some water in a steamer or idly cooker and arrange the shaped momos in the plate.Steam for 6-7 minutes.
• Once done the momos will be glossy little bigger than we shaped.
• Serve veg momos piping hot with momos chutney or schezwan sauce.

VEGETABLE MOMO FILLING, (TSE MOMO)

Steps:

• Chop the celery, cabbage, spinach, and green onion finely and by hand; it is important to chop the vegetables by hand: because a food processor will make them mushy and the juices will be lost in cooking.
• Saute the onion in oil until brown and then add the garlic, ginger, paprika, Sichuan pepper, and mint; cook the spices briefly, then remove from the heat and add the soy sauce and salt.
• Add the cooked mixture to the raw chopped vegetables, toss lightly with your hands to mix all together.
• Fill the momos and steam for 5-7 minutes.

VEGETABLE MOMOS

Steps:

• In a food processer, combine garlic, ginger, green chili, green onion, mixed vegetables and tofu. Process until finely chopped.
• Heat oil in a large skillet on medium heat. Add the vegetable mixture and cook for 6~8 minutes, or until the veggies no longer smell raw. Add soy sauce, chili sauce, salt and pepper. Mix well and cook for 1 minute. Turn off stove and set aside to cool for 10~15 minutes.
• Work with one wonton wrapper at a time and keep the rest under a damp towel. Place about 2 teaspoons of the vegetable mixture in the center. Dampen the edges with water. Fold the wrapper over to encase the filling, then press the edges together to seal properly. Place the filled momo on a plate and cover it up to prevent it from drying out. Repeat with the remaining wrappers until the filling is used.Once the dumplings are wrapped, then they are ready to be cooked. At this point, you can freeze them for later. Or you can either steam or air fry or even deep fry them.
• Select Sauté and pour water into the Instant Pot. The water will start to simmer in 2 to 3 minutes. Place the prepared momos onto a steamer basket and place the basket in the pot.Place the lid on, lock it, and place the steam valve in the venting position. Cancel Sauté and select 'Steam'. Instant Pot does not count down in Steam mode, so make sure to set a separate timer for 12 minutes.Turn off the Instant Pot when the timer goes off and natural release the steam for 5 minutes; quick release the remainder. Open the pressure cooker and, using oven mitts, carefully remove the steamer basket.
• Place the prepared momo on a parchment lined bamboo steamer. Fill a wok with 1~2" of water and place the bamboo steamer in it. Water should come to about 1" to the side of the steamer. Steam for 10~12 minutes.
• Preheat the air fryer to 375°F. Lightly grease the air fryer tray. Place the prepared momos in a single layer. Bake for 8~10 minutes, rotating the tray halfway through, until golden and crispy.
• Serve the momos hot with some chili sauce.