Nepali Vegetable Momos

Nepali Vegetable Momos Recipe - Authentic Nepalese Cuisine

Region / culture: Nepal | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Nepali Vegetable Momos are a popular and delicious dumpling dish that originated in Nepal. These dumplings are filled with a flavorful mixture of assorted vegetables, spices, and Nepali paneer, wrapped in a thin dough, and steamed to perfection. They are often served with a spicy tomato achar sauce for dipping.

History

Momos are believed to have originated in Tibet and have since spread to neighboring countries like Nepal, India, and Bhutan. In Nepal, momos are a popular street food and are enjoyed as a snack or as a main meal. They are often served during festivals, celebrations, and special occasions.

Ingredients

Dough for wrappers

3 cups all-purpose flour
1 tbsp oil
1 cup water
pinch of salt

Filling

3 cups assorted vegetables (spinach, cauliflower, carrot, green peas, daikon, red pepper, green pepper), finely chopped
1 cup onion, finely chopped
0.5 cup green onion, finely chopped
0.5 cup cilantro, chopped
1 tsp garlic, minced
1 tsp fresh ginger, minced
0.5 tsp timur
0.5 tsp turmeric
1 tsp freshly ground black pepper
3 fresh red chilies, minced
1 cup Nepali cheese (paneer), roughly crushed
2 tbsp clarified butter
0.5 tsp fenugreek
1 tbsp water-flour mixture (thickening agent)
salt to taste

How to prepare

Dough

In a large bowl, combine flour, oil, salt, and water. Mix well and knead until the dough becomes homogeneous in texture, about 8 – 10 minutes.
Cover and let the dough stand for at least 30 minutes.
Knead the dough well again before staging the wrappers.

Filling

In a non-stick pan, heat clarified butter. Add splitter fenugreek and cook until it turns dark.
Add chopped onions and sauté until they become slightly light brown.
Add turmeric, garlic, ginger, and chilies. Fry for 30 seconds.
Put vegetables and stir-fry until they become slightly soft. Do NOT over stir-fry the vegetables.
Season the vegetable mixture with salt and pepper.
Add cheese, green onions, and cilantro. Mix well.
To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix until thickened.
Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.

Assembly

Give the dough a final knead.
Prepare 1-inch dough balls.
Take a ball and roll it between your palms to form a spherical shape.
Dust the working board with dry flour.
Gently flatten the ball on the board with your palm to form a 2-inch circle.
Make a few semi-flattened circles and cover them with a bowl.
Use a rolling pin to roll out each flattened circle into a wrapper.
For well-executed momos, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of the dumplings during packing and steaming.
Hold the edges of the semi-flattened dough with one hand and with the other hand, begin rolling the edges of the dough out, swirling a bit at a time.
Continue until the wrapper attains a 3-inch diameter circular shape.
Repeat with the remaining semi-flattened dough and cover with a bowl to prevent drying.
For packing, hold the wrapper on one palm and put one tablespoon of the filling mixture in the center.
With the other hand, bring all edges together to the center, making pleats.
Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This is crucial for good tasting, juicy dumplings.
Heat up a steamer and oil the steamer rack well to prevent sticking.
Arrange the uncooked momos in the steamer, close the lid, and steam until the dumplings are cooked through, about 8 – 10 minutes.
Remove the dumplings from the steamer and serve immediately.
To serve, arrange the cooked momos on a plate dressed with an ample amount of hot tomato achar.

Variations

You can add minced meat such as chicken or pork to the vegetable filling for a non-vegetarian version of momos.
Experiment with different vegetables and spices to create your own unique filling for the momos.

Cooking Tips & Tricks

Make sure to knead the dough well for a smooth and elastic texture.

- Allow the vegetable filling to cool in the refrigerator before assembling the momos to prevent the dough from becoming soggy.

- Steam the momos in a well-oiled steamer to prevent sticking.

- Serve the momos hot with a spicy tomato achar for the best flavor experience.

Serving Suggestions

Serve Nepali Vegetable Momos hot with a side of spicy tomato achar for dipping.

Cooking Techniques

The key cooking technique for Nepali Vegetable Momos is steaming. Steaming ensures that the dumplings are cooked through without the need for additional oil or frying.

Ingredient Substitutions

You can use whole wheat flour or gluten-free flour for the dough if desired.

- Substitute tofu for Nepali paneer for a vegan version of the momos.

Make Ahead Tips

You can prepare the vegetable filling and dough ahead of time and assemble the momos just before steaming. Store the filling in the refrigerator and the dough covered at room temperature.

Presentation Ideas

Arrange the cooked momos on a plate and garnish with fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Nepali Vegetable Momos pair well with a hot cup of chai tea or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftover momos in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Nepali Vegetable Momos contains approximately 250 calories.

Carbohydrates

Each serving of Nepali Vegetable Momos contains approximately 30 grams of carbohydrates.

Fats

Each serving of Nepali Vegetable Momos contains approximately 10 grams of fats.

Proteins

Each serving of Nepali Vegetable Momos contains approximately 8 grams of proteins.

Vitamins and minerals

Nepali Vegetable Momos are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Nepali Vegetable Momos contain gluten from the all-purpose flour used in the dough. They may also contain dairy allergens from the Nepali paneer.

Summary

Nepali Vegetable Momos are a nutritious and balanced dish that provides carbohydrates, fats, proteins, vitamins, and minerals in each serving.

Summary

Nepali Vegetable Momos are a delicious and nutritious dumpling dish that is perfect for a snack or a main meal. With a flavorful vegetable filling and a thin, steamed dough wrapper, these momos are sure to be a hit with your family and friends. Enjoy them hot with a side of spicy tomato achar for a truly authentic Nepali dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by a dear friend who had traveled to Nepal and had been lucky enough to taste these delicious vegetable momos. As soon as I laid my eyes on the list of ingredients and the detailed instructions, I knew I had to try it out.

I have always been fascinated by different cuisines from around the world and love experimenting in the kitchen. The thought of making Nepali vegetable momos, a traditional dish that is popular in the Himalayan region, excited me beyond measure.

I gathered all the ingredients - flour, water, vegetables, spices, and herbs - and began the process of making the dough. Kneading the dough was therapeutic for me, as I immersed myself in the task at hand. The aroma of the spices filled my kitchen, transporting me to the streets of Kathmandu where these momos are a staple street food.

As the dough rested, I started preparing the vegetable filling. I chopped up carrots, cabbage, onions, and garlic, and sautéed them with a blend of cumin, coriander, turmeric, and chili powder. The vibrant colors and fragrant spices made my mouth water, and I couldn't wait to taste the final product.

Once the dough was ready, I rolled it out into thin circles and filled them with the vegetable mixture. Folding the momos into delicate crescent shapes was a bit challenging at first, but with practice, I soon got the hang of it. I steamed the momos in a bamboo steamer, watching with anticipation as they turned translucent and shiny.

Finally, the moment of truth arrived. I took a bite of the hot, steaming momo and was instantly transported to a world of flavors. The soft, pillowy dough encased a medley of vegetables that burst with spicy, tangy, and savory notes. I was in awe of how something so simple could be so incredibly delicious.

I shared the momos with my family, who devoured them with gusto and showered me with praises. They marveled at how I had managed to recreate a taste of Nepal in our humble kitchen. I felt a sense of pride and accomplishment, knowing that I had successfully mastered a new recipe that would become a favorite in our household.

Since that day, Nepali vegetable momos have become a regular feature on our menu. I have made them for family gatherings, potlucks, and even for special occasions. Each time I make them, I am reminded of the friend who introduced me to this wonderful recipe and the culinary journey it has taken me on.

I have since tweaked the recipe to suit my taste preferences, adding my own twist with different fillings and sauces. But the essence of the Nepali vegetable momos remains the same - a comforting and satisfying dish that never fails to bring joy to those who taste it.

As I sit here, reminiscing about my first attempt at making Nepali vegetable momos, I am filled with gratitude for the culinary adventures that have enriched my life. Cooking has always been my passion, and through it, I have discovered a world of flavors, cultures, and traditions that continue to inspire me every day.

I am thankful for the people who have shared their recipes with me, allowing me to expand my culinary horizons and create memorable dishes that bring people together. And as I continue to explore the vast and diverse world of food, I am excited to see where my next culinary journey will take me.

But for now, I will savor the taste of these Nepali vegetable momos, a dish that holds a special place in my heart and will always remind me of the power of food to connect us to faraway lands and cultures.