Steamed Momo Dumplings
Warning: These vegan dumplings could cause a riot. Originally from the Himalayan regions across from Tibet, Momo dumplings have been adopted and re-incarnated in true Indian fashion to delight the palate of a spice hungry nation. One portion is never enough so queue in an orderly fashion and try not to cause a riot.
Makes up to 30
- 675g plain flour
- 500ml water
- 750g veggie mince (or chicken mince for a meat option)
- 2 tbs finely diced onion
- 1 tsp salt
- 2 tsp minced ginger
- 1 tbs light soy sauce
- 1 tsp hot sauce
- 2 tbs grated carrot
How To Make Steamed Momo Dumplings
- Mix the flour, salt and water to make a stiff paste, roll out on thinly on floured surface. Using an 8cm pastry cutter/rim of a cup, cut out 30 momos rounds and set aside.
- For the filling put all the ingredients in a bowl and combine.
- Now cook the mix in a frying pan for 3-4 minutes over a medium high heat until thoroughly cooked (longer for chicken mince) Allow to cool.
- Spoon some of the mix into the centre of each momo round, then fold over the excess pastry to make a little circle and pinch the edges with some water to seal them. Pleat the edges.
- Place the momos on an oil greased steamer tray and fill the steamer pan with a couple of glasses of water and steam for 20 – 30 minutes until the pastry is transparent, shiny and slick but not sticky.
- Serve with momo chutney.