Momos shouldn't take forever to cook - that is why we have created this simple and easy-to-follow recipe, to save your time and (hopefully) make your life easier!
Momos are really popular in countries like Nepal, Burma & India. They are basically dumplings but have a more heavy filling and are a savoury. Momos can be steamed , baked or deep fried, in our recipe we will go for steamed as we are making a fresh herb soup along with it!
In the filling we have used cabbage , carrots, chillies , coriander leaves and good amount of ginger juice. We don't add too much chilli in our soup as our soup also consist chillies so it will balance the taste of our dish.
In the soup we have use fresh spices with tomatoes and onions. We made the soup with freshly roasted sesame seeds , coriander seeds and cloves . In spices we also add dry schezwan chillies which will make the soup spicy - so if you are a spice-lover you can add more!
40-Minute Momos (With a Fresh Herb Soup!)
Ingredients for Momos
1 cup plain flour
1 cup finely chopped cabbage
1/2 cup carrots, finely chopped
1 tbsp ginger juice
2 fresh birds eye chilies, chopped
1/4 cup coriander leaves finely chopped
1/4 cup water for kneading
Ingredients for Soup
1 tsp coriander seeds
2 tsp cumin
2 dry red chili
6-7 Szechwan pepper
3 tbsp soya chunks, medium size
2 tsp sesame seeds
2 tbsp warm water
1 medium-size onion peeled and cut big chunks
2 medium-size tomatoes cut into big chunks
2 green chili, cut in half
3 garlic clove crushed
1/2 inch ginger, grated
1/2 tsp turmeric powder
1 tsp salt
1tbsp cooking oil
1tsp melted butter
1tsp red chili powder
1 cup of water
1 tbsp lemon juice
some twigs of coriander leaves
Take plain flour in a medium-size bowl, add salt to it. Now we have to knead the dough with water, the dough should be of medium consistency. Cover the dough and rest it for 20 minutes.
To prepare the filling for momos, firstly we sprinkle some salt in cabbage and leave it for 10 minutes. When the cabbage release water, we will squeeze cabbage with your hands so that all water drained out.
Now in the bowl transfer cabbage, add carrots, chilies, coriander leaves, ginger juice, and salt(for salt please check how much you need, as we already add a little salt in cabbage). Mix all the ingredients.
Take the dough and divide it into 15 equal size small balls. Roll the dough balls with the help of a rolling pin into a 3-4 inch diameter disc, if the dough sticks on the surface you can sprinkle some flour.
Place the stuffing on the center of roll dough starting from the left and fold the portion towards the center with your forefinger and thumb. Pleat it tightly, from one half, and seal it from another side.
The final step to make momos is to steam momos. Grease the steamer trays, place the momos in a steamer for steaming for 10-15 minutes. If the momos get transparent it means they are ready.
How to make the fresh herb soup
Take a medium size pan and place it on low flame, add coriander seeds and roast it for few seconds, now add chilies cumin, and schezwan pepper, roast it for a minute. Transfer this it another bowl. Now in the same pan take soya chunks roast it until it turns golden brown. transfer it to some bowl where you have kept other dry roasted ingredients. again In the same pan roast sesame seeds for 1-2 minutes at low flame. Again transfer to the same bowl and let them cool.
Meanwhile, take another pan and put it on medium flame, add cooking oil to it. Let the oil get warm then add chopped onion, garlic, chili, and ginger, cook it for 2-3 minutes, add turmeric powder and tomatoes and stir it. Put salt according to your taste and cover the pan with the lid and cook the mixture at low flame.
Turn off the burner and leave the mixture to cool down. Put all the dry roasted spices in a jar pot and grind it at high speed to make the powder. Empty it in a bowl and add warm water to it, mix it well to make a firm paste.
In the same manner, we have to grind cooked onion tomato to the mixture in the smooth puree. Now we will take a pan ,add butter to it, put red chilli powder and tomato onion puree stir it continuously .Now its turn for spices paste to be added , cook them for 2 minute.
Add water to it ,water should be adjusted according to the thickness of soup. Cook the soup for 3 -5 minutes at medium flame, cover the pan with e lid so that all soup absorb all the flavours into it.