Vegetable Momos is a traditional Nepalese recipe for a classic steamed momo dumplings with a vegetable and mushroom-based filling. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Vegetable Momos.
For the filling, start by chopping the vegetables. Heat a pan over medium heat and add 1 tbsp oil. Use this ti fry the spring onion and ginger-garlic paste for 2 minutes.
Add the remainder of the vegetables and cook until they're all soft (about 5-7 minutes). Then add the black pepper, chilli powder, and soy sauce. Continue to cook, stirring, for a minute. Take off the heat and set aside to cool.
When you have made all the wrappers, take a wrapper and place a tablespoon of the filling mixture in its centre.
Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.
Repeat this process with the remaining wrappers until all the filling is used.
To cook the dumplings steam them. Grease the steamer with vegetable oil before arranging the dumplings inside to avoid sticking.
Place the steamer basket over your saucepan or wok of boiling water and steam for about 15 minutes, or until fully cooked.
Click on the image, above to submit to Pinterest.