(Nepali Vegetable Stuffed Dumplings)
Dough for wrappers:
- 5 cups all-purpose flour
- 1 tablespoon oil
- Water as required
- Pinch of salt
- 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, red pepper, mushroom, napa cabbage), finely chopped
- 1/2 cup paneer cheese, roughly crushed
- 1/2 cup onion, finely chopped
- ½ cup ripe tomotoes, finely chopped
- 1/4 cup green onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon timur
- 1 tablespoon curry powder, vegetable masala or MOMO masala
- 3 fresh red chilies, minced, or as desired
- 2 tablespoons cooking oil
- 1/4 teaspoon fenugreek seeds
- 1 tablespoon water-flour mixture (thickening agent)
- Salt to taste
- For stuffing mixture, in non-stick pan heat clarified butter; splitter fenugreek until it turns dark.
- Add chopped onions and sauté until just slightly light brown.
- Add turmeric, garlic, ginger, and chilies. Fry for 30 sec.
- Put vegetables and stir-fry until slightly soft.
- Do not over stir-fry the vegetables. Salt and pepper the vegetable mixture.
- Add cheese, green onions and cilantro, mix well.
- To solidify the vegetable mixture, add one tablespoon of flour-water mixture.
- Mix the mass over until thickened.
- Transfer the vegetable filling into a bowl.
- Cover and refrigerate for at least 1 hour to allow cooling.
- In a large bowl combine flour, oil, salt and water.
- Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes.
- Cover and let stand for at least 15 min.
- Knead well again before making wrappers.
- Prepare 1-in. diameter dough balls.
- It is recommended to work with a dozen or so balls at a time to prevent from drying.
- Take a dough ball, roll between your palms to spherical shape.
- Dust working board with dry flour.
- On the board gently flatten the ball with your palm.
- Then roll out into 3-in diameter wrapper.
- Repeat with the remaining dough balls.
- Cover with bowl to prevent from drying.
- For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats.
- Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
- Heat up a steamer, oil the steamer rack well.
- This is critical because it will prevent dumplings from sticking.
- Arrange uncooked MOMOs in the steamer with some space left between the dumplings.
- Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
- Take the dumplings off the steamer, and immediately serve.
- Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes.
- You may also slightly sauté cooked dumplings in butter before serving.
- To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.
Author: Tulsi Regmi
Originally posted 2009-12-28 17:59:04.
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