Steaming Secrets: Veg Momos Perfection

Veg momos are a popular street food in India, particularly in the north of the country and in urban areas. They are steamed dumplings made with a vegetable filling and a dough of all-purpose flour, wheat flour, or rice flour. The traditional recipe involves slow cooking by steaming, but they can also be fried. Momos are often served with a spicy chutney.

Characteristics	Values
Prep Time	10-30 minutes
Cook Time	5-25 minutes
Total Time	35-60 minutes
Servings	2-12
Ingredients	All-purpose flour, water, oil, garlic, ginger, chilli, spring onion, carrot, cabbage, pepper, salt, soy sauce, chilli sauce
Equipment	Steamer, rolling pin, mixing bowl, frying pan

Prepare the vegetable stuffing

Finely chop the vegetables. You can use a food processor to do this, but for the spring onions/scallions, capsicum/bell peppers, button mushrooms and spring onions, it is best to use a knife. You will need 1.5 to 1.75 cups of finely chopped veggies.

Heat oil in a thick-bottomed frying pan or wok. Add ½ teaspoon of finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.

Add the white parts of 2 small spring onions/scallions, finely chopped, and sauté for 10 to 15 seconds on medium-low heat.

Add all the finely chopped vegetables. Increase the flame and stir-fry the vegetables on a medium to high heat. If you are not using a thick-bottomed pan, sauté the veggies on a low to medium heat.

Sauté or stir-fry for 2 to 3 minutes, then add 1 teaspoon of soy sauce, ½ teaspoon of black pepper and salt to taste.

Continue to stir-fry on a medium to high flame for 2 to 3 minutes more. Switch off the heat and add 1 to 2 tablespoons of spring onion greens.

Mix well. Check the taste and add more salt, pepper or soy sauce if needed.

The vegetable stuffing is now ready. Leave it to cool completely.

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Make the dough

To make the dough for the momos, you will need all-purpose flour (also known as Maida), salt, oil, and water. Some recipes suggest using wheat flour instead of all-purpose flour for a healthier option that is easier to digest.

Mix the flour, salt, and oil in a bowl. Add water gradually and knead the mixture into a firm dough. The dough should not be too soft, as this will make it difficult to shape the momos. Cover the dough and set it aside to rest for 20-30 minutes.

If you are making a large batch, you can use a food processor to knead the dough.

Once the dough has rested, divide it into two equal portions and roll each portion into a log shape. Cut each log into equal slices and shape these into balls. Keep the dough balls covered with a moist napkin while you work.

Roll out the dough

Take each dough ball and roll it out on a lightly floured surface into a thin circle, approximately 3-5 inches in diameter. The edges should be thinner than the centre.

Filling and shaping the momos

Place a heaped tablespoon of the vegetable filling in the centre of the dough circle. Lift one side of the edge and start pleating, folding the edge a little inside and then a little outside, gradually working your way around the circle. Join all the pleats together in the centre to seal the momo.

Alternatively, you can shape the momos like gujiya or karanji by bringing both sides of the dough circle together and joining them.

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Shape the momos

Shaping the momos is an art that comes with practice. Here are some detailed instructions and techniques to help you get started:

First Technique: Pleated Potli Shape

Roll each dough ball into a thin circle, about 3 to 5 inches in diameter, keeping the edges thinner than the centre.
Place a heaped tablespoon of the vegetable stuffing in the centre.
Lift one side of the edge and start pleating by folding the edge a little inside and then a little outside, alternatively.
Join all the pleats in the centre to seal the momo, forming a bundle.

Second Technique: Half-Moon Pleated Shape

Roll the dough into a circle, keeping the edges thinner than the centre.
Place the vegetable stuffing in the centre.
Lift one side of the edge and start pleating, keeping the pleats close to each other.
Join the pleats to the other side of the circle, forming a half-moon shape.

Third Technique: Simple Flower Bud/Wonton Shape

Place the vegetable stuffing in the centre of the dough circle.
Bring both ends of the circle together and join them, forming a shape similar to gujiya or karanji.
This technique is quicker and easier than the previous two.

Once you have shaped all the momos, keep them covered under a moist napkin until you are ready to steam them. You can also prepare and arrange them in a tray, cling wrap, and store them in the freezer for later use.

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Steam the momos

Now that you've prepared your momos, it's time to steam them! Here's a detailed guide on how to do it:

Firstly, prepare your steamer by heating water in it. You can use a steamer, electric cooker, pressure cooker, or even a pot or pan with a trivet. If you're using a pressure cooker, ensure you don't use the whistle. Alternatively, a bamboo steamer or idli steamer can be used. Grease the steamer plate or tray with oil to prevent sticking. You can also line the plate with a cabbage leaf.

Next, arrange the momos on the plate, ensuring they don't touch each other as they will expand during steaming. Place the plate of momos over the steaming water, making sure the momos don't touch the water. Cover and steam for around 5-12 minutes. The momos are cooked when they appear shiny and translucent, and they should feel slightly firm, not sticky, to the touch.

Once cooked, transfer the momos to a serving plate. They are best enjoyed hot, as they can become rubbery when cooled. Serve with a spicy chutney or sauce, such as momos chutney, schezwan sauce, or red chilli-garlic chutney.