Si buscas unas deliciosas empanadillas vegetarianas, ¡prueba estos momo vegetales nepaleses!
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Category
Lunch
Servings
4
Prep time
1 hour
Cook time
8 minutes
If you're after a delicious veggie dumpling - try these Nepali vegetable momo! FYI - they do have a little kick to them.
Ingredients
- 240g (8.5 oz) plain flour
- 180ml (6 fl oz) water
- 1 tbsp white vinegar
- 1 tsp salt
- ¼ cabbage, finely sliced
- 3 carrots, grated
- 1 red onion, finely diced
- 5 cloves garlic, finely grated
- thumb-size piece of ginger, grated
- 2 green chillies, finely diced
- salt and pepper, to taste
Dough
Veg filling
Directions
Begin by making the dough. Mix the flour, water, vinegar, and salt until they form a dough.
- Turn the dough out onto a work surface and knead until smooth, approximately 4-5 minutes.
- Let the dough rest for 30 minutes.
- In a pan over medium heat, add oil and heat. Cook the onions with a pinch of salt for 2 minutes, then add garlic, ginger, and chillies, cooking for 1 minute.
- Add cabbage and carrot, and cook for 5-6 minutes, stirring continuously.
- Check for seasoning, then remove from the pan and allow to cool completely.
- Once the dough has rested, roll it into a long log and slice into 2 cm (0.8 inch) thick pieces.
- Roll each piece into a thin circle, about 1-2 mm thick. Optionally, use a cookie cutter to create perfect circles.
- Place a heaped teaspoon of the veg filling in the centre of each dough circle. Bring together all sides to the centre at the top.
- Using your index finger and thumb, pinch and crimp the dough around the top, sealing it completely.
- Place the prepared momo on parchment paper until ready to cook.
- To cook, steam the momo for 5-6 minutes.
- Allow them to cool slightly before serving with your preferred dipping sauce.
Recipe video
Recipe notes
Pair these with the tomato chutney to use as a dipping sauce.
