Steamed vegetarian Momos

Hi Readers,

I tried steamed Momos for the first time. It turned out delicious.Whenever I go out to dine in any Chinese restaurant, this is one my favorite dish to have for sure. I tried this out of curiosity and  believe me its super easy and takes very less time to prepare.This makes a interesting yet healthy snack option with evening tea.    

Ingredients

Refined flour (maida) 1 cup

Oil 2 tablespoons

Spring onions finely chopped2

Ginger finely chopped 1 inch piece

Green chilli finely chopped1

Fresh button mushrooms finely chopped4-5(optional)

French beans finely chopped10

Carrot finely chopped1 medium

Spring onion greens chopped1 stalk

Bean sprouts 1/4 cup

Salt to taste

Black peppercorns crushed8-10

Light soy sauce 1/2 tablespoon

Cornflour/ corn starch 1 tablespoon

Sesame oil (til oil) 1 teaspoon

Method

Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté.  And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.Mix cornflour in ¼ cup water and add. Cook till thick, take the wok off the heat and cool.Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick. Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.Uncover the pan, take the basket out and open it. Serve the momos hot.