Cooking Recipe For Vegetable Momo – Vegetable momos are a type of sweet Tibetan dumpling. These vegan meatballs are easy to make and are very popular in many Asian countries such as India and Nepal.
If you travel to a hill station in India or live in one, there are some delicacies that you cannot resist like corn on the cob (
Cooking Recipe For Vegetable Momo
It doesn’t mean that you can’t find these foods in other cities but the whole experience is to enjoy them on a cold night, walking on the shopping street or at sunset or echo point (usually in almost all the mountain areas of India) cannot be disturbed.
Veg Momos Recipe
A type of South Asian dumpling originating from countries such as Tibet, Bhutan, Nepal, and many Indian states where people from these countries live. Something similar to Chinese dim sum.
My recipe in this post is very similar to my mom’s recipe but, since I didn’t have any soy products in my kitchen, I made it.
These vegan meatballs are served with a special chutney or dip called momos chutney. This chutney is very hot and sweet. It is made with tomatoes, garlic and lots of red chilies.
Many momos are loved that they cannot imagine without this sauce. However, if you cannot tolerate chili in your food, either do not add chili to the chutney or enjoy it with any other toppings of your choice.
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If you try any of my recipes, please refer to the comments section below.
Veg momos are a type of sweet Tibetan dumpling. These vegan dumplings are easy to make and are very popular in many Asian countries such as India, Tibet and Nepal.
Vegetables commonly used in these Tibetan dumplings are cabbage, carrot and capsicum. You can also add mushrooms, tofu, French beans, or any other vegetables you like to the dumplings.
Calories: 80 kcal Carbohydrates: 14 g | Protein: 2 g Fat: 2 g | Saturated fat: 1 g | Sodium: 7 mg | Bottle: 69 mg | Fiber: 1 g Sugar: 1 g | Vitamin A: 1392 IU Vitamin C: 11 mg Calcium: 8 mg | Iron: 1 mg Momos are sweet dumplings from Tibet filled with meat or vegetables. Below we will show you how to make it vegan! This recipe is fun, and makes a delicious meal.
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If you love healthy dumplings and have 40 minutes to spare, we think you’ll love our momos. The ones we are using here are very common and easily available. You probably already have everything in your fridge!
Momos are quite small, which is why we classify them as a starter. Our ingredients below will make 16 meatballs. Feel free to make more if you want to make a bigger meal out of this! You can easily adjust the amount in our user table.
. Making this chutney is easy, and we will tell you how to make it here. But know that you can use any other sauce or chutney that you usually have with meat. If you like spicy food, try our Asian hot sauce.
The recipe is vegan and not gluten-free, because we used regular flour. If you are intolerant to gluten, don’t worry. We got you! Make the dough following our gluten-free pierogi recipe, and use it in our momos recipe below, skipping the first step.
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Finally, check out our substitution suggestions to try other delicious variations. Have fun making delicious vegan recipes!
In our recipe above, we use simple ingredients common in Tibet and many regions around the world: carrots and cabbage.
You can use many things to fill momos, depending on the season and where you are. Here are some ideas to get you started:
Feel free to choose and mix from the list that you want to match. And if you have other vegetables that you like, go for them! If it’s good on your plate alone, it’s good in a dumpling. Just make sure there are no hard edges, sharp pieces of your filling that could tear the thin wrap.
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Gyozas are the most delicious, so feel free to go for the first option. If you choose this, we recommend wrapping the momos a little thicker (1 or 2 millimeters at most, top) to prevent them from breaking.
If you’re feeling craftier than that, you can put together a craft using a pot, a bowl, a plate, and a napkin. Sound good? So it goes:
The traditional momo momo recipe contains meat, but there are many variations in Tibet and the surrounding regions that use vegetables or a mixture of meat and vegetables. Our recipe is 100% vegan.
You can freeze the momos, but make sure you don’t pile them as they will stick to each other.
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Traditionally, momos are served with a tomato based sauce. You can use tomato chutneys or chili sauces, or you can make your own, it’s very easy.
Add the flour and warm water to a bowl, then mix until it comes together in a small dough (1).
Now spread the mixture on a lightly floured surface and knead for at least 5 minutes or until you get a smooth and fluffy dough (2).
Roll into a ball, wrap tightly in cling film, and let rest for 10 minutes while you prepare the filling.
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Next, heat oil in a pan and add chopped onions, chopped ginger, chopped garlic, and chopped pepper (2).
Add prepared carrots and cabbage to the pan and fry on high heat for 2 minutes.
Then add turmeric, garam masala, chopped coriander and cook for another 3 minutes. Season the veggie filling with salt and pepper.
Make sure the filling is dry or the dough will be soggy.
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We recommend that any unused dough is always wrapped in cling film to prevent it from drying out.
Then use a rolling pin to roll each ball of dough as thin as you can, about 1mm to 2mm.
Now use a cookie cutter or a sharp glass to cut round dough envelopes (1). You can choose a large size of 9cm (3.5 inches), as we did, or go for a small one like 7.5 cm (3 inches).
Next, put two spoonfuls of the filling in the middle of each package and use your fingers to wet the outside with cold water (2). The water will help seal the dumplings.
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Holding the wrapper in your hand, use your thumb and index finger to pinch the edges of the dough into a small fold (1).
Continue pinching the edges of the discs until you have what looks like an open “pocket”.
Finally, fold and twist the opening of the “bag” end to seal the moro into a baozi-like skin (2). If you have problems with this part, look for “how to make dumplings” on YouTube, or follow this simple method from here.
Boil water in a large pot and place your steam bag. You can line it with your cabbage or a sheet of paper.
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Then put the momos in the steamer, close the lid, and steam for 15 minutes. The dumplings are ready when the dough wrapper looks colorful.
If you have leftover meatballs, you can reheat them the next day in the microwave or oven. It’s delicious even when it’s cold. Momo is a type of steamed turkey with some kind of filling. Momo has become a traditional food in Nepal, Tibet, as well as Nepalese and Tibetan people in Bhutan, as well as people in Ladakh, North India and Darjeeling of India.
Momo is a type of stuffed cat from East and South Asia. … Momo is similar to Chinese baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean Mandu and Turkic manti, but is heavily influenced by the cuisine of the Indian continent and the spices and herbs of South Asia. .
Take the maida in a deep bowl and add salt to it. Remove the oil. Use warm water to massage into a soothing mixture. Knead the dough well to develop the gluten. Rest for at least 20 minutes.
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Heat oil in a kadhai or wok. Add chopped ginger, garlic and green chilies and saute lightly for about 30 seconds. It’s not brown. After that, add the chopped onion and fry it at a high temperature to remove most of the water. Add the chopped mushrooms before the onions start to brown and fry for a minute. Now add carrots, cabbage, onion, soy sauce and a pinch of salt.
Mix and fry well while tossing to remove more water and soften the vegetable for 3-4 minutes. However, make sure you keep the bite of the vegetables. Mix a tablespoon of starch with a little water into a slurry. Pour the slurry into the mixture, mix well and turn off the heat.
Finally mix in chopped coriander, a handful of spring onions and butter. Take this mixture in a separate container to cool. Fill the mixture into a mold and cut the mold into small and even cubes. Dust the tool with a little flour.