INGREDIENTS
1/2 cup soya chunks (Nutrela) (optional)
1/4 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
1-2 finely chopped spring onion
1 small sized finely chopped onion
2-3 finely chopped garlic
1/2 inch finely chopped ginger
salt and pepper to taste
oil for greasing
For Dough:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup milk
water for kneading soft but firm dough
METHOD:
In a deep bowl, add flour, salt and milk. Mix well. Add water little by little to knead soft and firm dough.Cover with wet cloth and keep aside.
By that time let's prepare filling:
Mix together finely chopped onion, cabbage, carrot, ginger and garlic. Keep aside.
Take soya chunks in deep pan, add plenty of water and bring it to boil. Once done, squeeze out the excess water.
Transfer it in a blender jar, and pulse twice or thrice to get coarse texture as shown in pic below, here make sure not to make a fine paste.
Take pan, add soya chunks, saute for 1-2 minute on high to medium flame till raw smell fades, add mixed chopped vegetable and saute for another 2 minutes till it becomes soft, don't over cook. Add salt and pepper, you can green chilies too if not preparing for children.
Let this mixture come down to room temperature.
Take dough and knead for the final time to give it a soft texture. Divide the dough in 4 equal parts. Take one part at a time and roll it as thin as shown in pic below.With the help of glass, or bowl or cookie cutter cut it into round shape as shown in pic below.
Take one roll at time, put 1 tsp filling in the center, don't over fill or it will crack while steaming.
Start folding and forming the pleats one by one. Join the pleats in the center, sealing the edges. Fold all the momos in same way. Cover momos with wet muslin cloth till you are ready to steam them.
To steam the moms take a deep pan, add 2-3 glasses of water, on top of it keep sifter with holes so that steam that pass through. Put momos and steam for 5-8 minutes.
Serve with tomato sauce, chili sauce or schezwan sauce.
You can even pack in kids school lunch box.
NOTES:
1. Don't over do the steaming process as this will make the dough dry.
2. To check, if it is cooked, touch the momo, it should not be sticky and it should look transparent.
Pictorial:
1. Add flour, salt and milk. Mix well. Add water little by little.
2. Knead soft and firm dough. Cover with wet cloth and keep aside.
3. Mix all the chopped vegetables, ginger-garlic and keep aside.
4. In a deep bowl, add 1 glass of water, bring to boil, add soya chunks. Let it become soft.
3. Mix all the chopped vegetables, ginger-garlic and keep aside.
4. In a deep bowl, add 1 glass of water, bring to boil, add soya chunks. Let it become soft.
5. Squeeze out the water.
6. Transfer in blender jar and pulse to make coarse paste.
7. Transfer in pan, saute on high to medium flame till raw smell fades. If required add a tsp of oil.
8. Add chopped vegetables.
9. Saute again for 2-3 minutes. Don't over cook it.
8. Add chopped vegetables.
9. Saute again for 2-3 minutes. Don't over cook it.
10. Keep nearly 2 glasses of water for boil.
11. Keep strainer with holes in it.
12. Likes this. Reduce the flame to low.
13. Divide dough in 4 equal parts and roll one part of the dough.
14. Roll it thin like this.
15. With the help of glass or bowl or cookie cutter give it a round shape.
13. Divide dough in 4 equal parts and roll one part of the dough.
14. Roll it thin like this.
15. With the help of glass or bowl or cookie cutter give it a round shape.
16. Take one part, keep 1 tsp of filling.
17. Start folding and forming the pleat one by one.
18. Towards the end.
19. Seal like this.
20. It's done!
21. Once water comes to boil, grease the strainer with some oil, keep the momos, cover and steam for 5-8 minutes. When touch it should not be sticky.
22. Serve with tomato sauce or schezwan sauce.
23. Pack in kids school lunch box or serve in kids birthday party.
23. Pack in kids school lunch box or serve in kids birthday party.