VEG MO:MO FROM QUEENSTOWN | EASY RECIPE AT HOME | NEPALESE FOOD
Recipe Information
Veg Momo
Cultural Context
Originating from Tibet and popular in Nepal, Veg Momo are a beloved street food often enjoyed during festivals and gatherings. These dumplings symbolize community and sharing, as they are typically served with a spicy dipping sauce. Today, momos have transcended borders, becoming a favorite in various parts of Asia and beyond, with numerous fillings and cooking methods to cater to diverse tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: rice flour
Whole wheat flour adds fiber and nutrients.
soy sauce
🥗Healthier: tamari
💰Cheaper: salt water
Tamari is gluten-free, while salt water is a simple substitute.
sesame oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil provides a healthier fat option.
cabbage
🥗Healthier: bok choy
💰Cheaper: lettuce
Bok choy offers a similar texture with added nutrients.
Prepare the dough by mixing all-purpose flour and water until smooth, then knead until elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Finely chop cabbage, carrots, onions, and green peas in a bowl.
Add minced garlic, ginger, soy sauce, sesame oil, chopped coriander, salt, black pepper, and chili powder to the vegetables.
Mix the filling until well combined and set aside.
Divide the rested dough into small balls and roll each ball into a thin circle.
Place a spoonful of filling in the center of each dough circle.
Fold the edges of the dough over the filling and pinch to seal, forming a dumpling.
Grease a steamer basket and arrange the momos in it without touching each other.
Steam the momos for 15-20 minutes until the dough is translucent and cooked through.
Alternatively, fry the momos in oil until golden brown on each side for a crispy texture.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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