Momo is a staple food popular in Nepal. It is a dumpling, but there is a variation of taste from the rest of the dumplings. It is a go-to lunch for everyone in Nepal. Momo is also a get-together food as well; this goes in meet-ups, picnics, and party events and everything altogether.
We made a kilogram of filling, so the ingredients and recipe are of the same size. You make it in the same proportion to your requirement; it should fit right. So, without further ado...
let's make some vegetarian momo.
Making of Filling:
Take a bowl that is large enough for your required size of filling.
Put fine chopped onions (200 gm), fine chopped garlic and ginger (100 gm), fine chopped cabbage (250 gm), paneer (300 gm), spring onion (handful), Momo masala (3 tbsp), salt (1 tbsp), and butter (200 ml).
Mix it well and leave it for half an hour.
Chutney:
Put the pan on the stove at medium heat, and add oil (4 tbsp), and then add chopped garlic, peanuts, green and dry chillies (1-2), and sesame seeds (5 tbsp).
Make it golden brown, and then add chopped tomatoes
Cook until the tomatoes go gravy.
Add salt and turmeric powder as your preferences
Szechuan pepper (1 tbsp)
Cook it for 2-3 minutes.
Turn off the gas and then add a handful of chopped coriander leaves.
Leave it until it gets cold, and mix it in a blender.
Add lemon if you prefer tanginess in the sauce.
Dumplings:
Take the round mini momo chapati and moisturize the round tip of the roti with some water.
And add the fillings inside. You can do it your way, but make sure you wrap it well.
Now, take the steamer dish.
Fill the lower pot with bay leaf, and then on the upper decks go for putting the fillings.
Steam the momo as long as you see dark fillings.
And, there you go, your momo is ready to serve on the plate.
