mearl223 On October - 3 - 2009

Sikkimese steamed Veg-Momos

A light stater of steamed dumplings with a flavorful filling within, served with tomato chutney/sweet-n-spicy tomato chili sauce.




PrepTime 15mins – CookTime 15mins – Serves 5





2 cups flour
1/2 tsp baking soda
Salt to taste

1/2 kg finely chopped veg mixture: carrots, cabbage & (any or all 3 color) capsicums
1 large onion chopped very fine
8-10 cloves of garlic chopped very fine
3 tbsps soy sauce
1 tbsp chilli sauce
1 tsp freshly ground pepper
Salt to taste
3 tbsps vegetable/canola/sunflower cooking oil

Cooking Instructions:

1. Mix the flour and salt to taste and add a little water at a time to make a stiff yet sticky dough (not TOO wet), like a pizza dough. Keep aside covered with a moist napkin. Do NOT let it dry.

2. Heat oil in a pan and fry the onions to pink (not brown).

3. Add the garlic & fry well.

4. Then, add the mix vegetables mixture & fry well.

5. Add the soy and chilli sauces, freshly ground pepper and salt & cook till the veg is done.

6. Make small balls of the dough & roll out each to 4″ diameter rounds. Dab a lil’ water on the edges & place a tablespoon of the mix in the center of each circle. Fold the edges over the meat & pinch and twist to seal or fold the Momo in half (into a semi-circular/ moon shape) and pinch the edges shut. Place these arrangements onto a moist cloth/ parchment paper or well greased surface.

7. Before placing them in the steamer ensure the steamer layers/ trays are well greased. Place the Momos into the steaming dish and cook for 10-15 minutes.

8. Serve with tomato chutney or a sweet-n-spicy tomato-chili sauce.

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