Vegetable Momos

Making Vegetable Momos Ahead

Freeze uncooked on a tray for 2 months and steam from frozen, adding 4 minutes.

How to Make Vegetable Momos

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1. Mix the flour, dough salt and warm water into a firm dough and knead 8 minutes until smooth. Rest covered 30 minutes.

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2. Toss the cabbage with the drawing salt and leave 15 minutes, then wring it dry in a clean cloth.

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3. Mix the cabbage with the carrot, spring onions, garlic, ginger, oil, soy, pepper, filling salt and coriander.

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4. Divide the dough into 24 pieces and roll each into an 8 cm round, thinner at the edge than the middle.

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5. Put a spoonful of filling in each and pleat the edge round, twisting the top closed.

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6. Line a steamer with baking paper and oil it.

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7. Set the momos in, well apart, and steam over rapidly boiling water for 12 minutes.

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8. Let them stand 1 minute before lifting, or the wrappers tear.

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9. Serve hot with tomato chutney.

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Related guide: Prep, cook and total time.

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A Few Pointers

• Wring the cabbage out or the filling floods the wrapper.
• Thin at the edge, thicker in the middle.
• Stand a minute after steaming before you lift them.

Why the Method Is What It Is

Salt the shredded cabbage and let it stand fifteen minutes, then wring it out in a cloth. Cabbage is mostly water and the filling turns the wrapper to paste from the inside if you skip this — you will be surprised how much comes out. The wrapper is rolled thin at the edge and left thicker in the middle, so the pleats seal and the base does not tear.

Serving Ideas

Tomato and chilli achar · Clear vegetable broth · Pickled radish

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Vegetable Momos FAQ

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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