Step-by-Step Guide to Make Homemade Vegetable Momo’s / Dumpling Nepali/Darjeeling Style

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, vegetable momo’s / dumpling nepali/darjeeling style. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vegetable Momo’s / Dumpling Nepali/Darjeeling Style is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Vegetable Momo’s / Dumpling Nepali/Darjeeling Style is something which I have loved my entire life.

Steamed Vegetable Momo Recipe is an authentic, simple, quick & delicious recipe from the North Eastern India. This is the classic momo recipe, that I learned from my house help who originates from Darjeeling. I simply enjoyed the swiftness with which she made these the very first time. Soon after I started making this so often that she was surprised that I started making unusual filling.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegetable momo’s / dumpling nepali/darjeeling style using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vegetable Momo’s / Dumpling Nepali/Darjeeling Style:

1. Make ready 1 Big Carrot
2. Get 1 Big Onion
3. Prepare 100/120 grams Cabbage
4. Get 1 Small Ginger (Finely Chopped/Minced)
5. Take 8-10 Garlic Cloves (Finely Chopped/Minced)
6. Get 2 tsp Salt / Black salt
7. Prepare 1/2 tsp Grounded Black Pepper (Kali Mari)
8. Take 2/3 tsp Cooking Oil
9. Take 1 Glass Water
10. Make ready 1 tsp Chaat masala (optional)
11. Prepare For Darjeeling Momos Chutney-
12. Make ready 10-15 Garlic Cloves
13. Prepare 2-3 Big Dried Red Chilli (Lal kashmiri mirch)
14. Get 2-3 tsp Oil
15. Make ready 1/2 tsp Sesame Seeds
16. Take 1 tsp Salt/Black salt
17. Prepare 1 tsp Red Chilli Powder

Chayote is a good source of vitamin c and the most interesting about this. Momo is a type of East and South Asian steamed filled dumpling. Momos are native to Southwest Chinese region of Tibet as well as Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and East Indian region of Darjeeling. It is popular across a wider region of the Indian subcontinent.

Steps to make Vegetable Momo’s / Dumpling Nepali/Darjeeling Style:

1. Starting with finely chopping carrot onion & cabbage in a bowl add 1 and 1/2 tsp salt and put aside for 10 minutes so that it releases water. After 10 Minutes take a cooking cloth put the vegetables in the cloth and squeeze out as much water from Vegetables you can.
2. Now take a small fry pan (For tadka) add 2/3 tsp oil add Finely chopped Ginger & Garlic sauté for a minute or 2 until cooked a little.After it is cooked add it to the Vegetable mixture and adding 2 tsp of Grounded Black Pepper and 1 or 2tsp cooking oil, give it a good mix and your Momo’s Filling is Ready
3. To make the Dough: take a Bowl Of All Purpose Flour,1/2 tsp Salt or as per taste, Water and 2 tsp Oil mix/knead it till a soft/ fluffy dough once done put it to rest covered with a damp cloth for 10 minutes
4. To make the wrappers: Break off 10/15 gms of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
5. Spray a steamer pan with cooking spray. Place a tablespoon of the Vegetable filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
6. Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.
7. Boom you are ready to serve.
8. To make Chutney: Take Red chilli,4 Garlic Cloves, Salt, Sesame seed & Red chilli powder in a mixer and give it a smooth blend until smooth. Now heat small fry/tadka pan add 2-3 tablespoons oil add the left garlic cloves (chopped/minced) sauté for a while (do not sauté on high Flame in you are beginner in kitchen low/medium flame would be perfect) and add the Blended mixture and give a smooth mix and your are done.
9. You can choose to Fry as well and they taste super awesome, for Frying Par Steam or half Steam the Momos And then and them to Hot Oil until Golden brown. Boom.

Momos are native to Southwest Chinese region of Tibet as well as Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and East Indian region of Darjeeling. It is popular across a wider region of the Indian subcontinent. Momo is similar to Chinese baozi, jiaozi, and mantou. One of my favorite foods in Asia are dumplings, those thin dough bags stuffed with meat, vegetables or cheese. In Nepal and surrounding areas, you will find one of the most delicious versions of them, called Momos.

So that is going to wrap it up with this exceptional food vegetable momo’s / dumpling nepali/darjeeling style recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!