Authentic Steamed Vegetable Momos with Fiery Chutney

Delight in the soft, pillowy texture of these authentic vegetarian momos, bursting with a vibrant, spiced vegetable filling. Originating from the Himalayas, these steamed dumplings are a beloved comfort food, perfect as an appetizer or a light meal. Served with a homemade fiery tomato-chili chutney, they offer a delightful balance of savory and spicy flavors that will transport your taste buds.

Ingredients

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon salt (for dough)
• 1/2 cup + 2-3 tablespoons water (or as needed for dough)
• 1 teaspoon oil (for dough)
• 1 cup finely shredded cabbage
• 1/2 cup finely grated carrots
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped bell peppers (any color)
• 1/4 cup finely chopped French beans
• 2 tablespoons finely chopped spring onion greens
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 tablespoon soy sauce
• 1 teaspoon black pepper powder
• 1/2 teaspoon white pepper powder (optional)
• 1 tablespoon sesame oil (or any cooking oil for filling)
• Salt to taste (for filling)
• 2 large ripe tomatoes (for chutney)
• 4-6 dried red chilies (or fresh red chilies, adjust heat for chutney)
• 2-3 cloves garlic (for chutney)
• 1/2 inch ginger (for chutney)
• 1 teaspoon soy sauce (for chutney)
• 1/2 teaspoon sugar (for chutney)
• Salt to taste (for chutney)
• 1/2 teaspoon vinegar or lemon juice (for chutney)

Instructions

1. 1. Prepare the Dough: In a large bowl, combine all-purpose flour and salt. Gradually add water, kneading until a smooth, firm, and elastic dough forms. Add 1 teaspoon of oil and knead for another minute. Cover with a damp cloth and let it rest for at least 30 minutes.
2. 2. Prepare the Filling: In a large bowl, combine all the finely chopped vegetables (cabbage, carrots, onions, bell peppers, French beans, spring onion greens, ginger, garlic, green chilies). Add soy sauce, black pepper, white pepper (if using), and sesame oil. Mix well. Add salt to taste, remembering that soy sauce is salty. Set aside for 10-15 minutes to allow vegetables to release some moisture, then gently squeeze out any excess water if the mixture seems too wet.
3. 3. Make the Chutney (Optional but Recommended): Boil tomatoes and dried red chilies in water until soft. Drain and let cool slightly. Peel the tomatoes. Blend the tomatoes, chilies, garlic, and ginger into a smooth paste. In a small pan, heat a tiny bit of oil, add the paste and cook for 5-7 minutes. Stir in soy sauce, sugar, salt, and vinegar/lemon juice. Cook for another 2-3 minutes until it thickens slightly. Let it cool.
4. 4. Shape the Momos: Divide the rested dough into small, equal portions (about the size of a marble). Roll each portion into a thin, small circle (about 2.5-3 inches in diameter). The edges should be thinner than the center.
5. 5. Fill and Fold: Place about 1-1.5 tablespoons of the vegetable filling in the center of each rolled circle. Bring the edges together and pleat them to form various shapes – a half-moon, a round pouch, or a traditional pleated momo. Ensure the momos are tightly sealed to prevent the filling from coming out during steaming.
6. 6. Steam the Momos: Lightly grease the steaming trays of a steamer with oil. Arrange the momos on the trays, ensuring they don't touch each other. Bring water to a boil in the steamer. Place the trays in the steamer, cover, and steam for 10-15 minutes, or until the momos appear translucent and shiny, and the dough is cooked through.
7. 7. Serve: Serve the hot steamed momos immediately with the fiery chutney and/or a clear vegetable soup.

Nutrition

Approximate per serving (5 momos): 250-300 calories, 8-10g protein, 5-7g fat, 45-50g carbohydrates, 5-7g fiber. (Excluding chutney details)

Expert Tips

For a richer filling, you can add finely crumbled paneer or tofu. To prevent momos from sticking, ensure your steamer trays are well-greased. If you don't have a dedicated steamer, you can use an idli stand or a large pot with a colander fitted over boiling water. Experiment with different vegetable combinations like mushrooms or spinach. You can prepare the filling and dough in advance and refrigerate them separately. Leftover momos can be pan-fried for a different texture.