Preparing Dumplings with Coriander Leaves Chutney

Today we wanted to try something different in our snacks time, though dumplings (specifically Momo's) is not different but we have not eaten it for quite some time. Preparing dumplings takes time so we thought of doing it in patches. In the afternoon itself we have created the stuffing.

For creating the stuffing at first we have cut the cabbage, carrot, beans, and peas into small pieces. Also had chilli, ginger, garlic, onion, pepper and salt. At first in a pan we have added some oil and then once the oil gets heated we have to sauté the chili, garlic and ginger on high flame. After 2 minutes add the onion and continue sauté. After that we will add carrot, cabbage, beans and peas into it. Then we have added pepper (based on the spicy level) and salt (based on taste).

After 10 minutes on low flame our mixture will be ready. We have kept it aside. we love coriander leaves and thus we have also added it into the mixture to get it's flavor.

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Then we will be creating the dough of refined flour.

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Once we are ready to cook, we will take the small size Momo dough and start to roll using the roller.

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After that we will put a table spoon of the Momo mixture we have created earlier on top of the rolled dough.

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Now start sealing the dough, you can give it any size but we wanted to create it as per the market so we will seal as below,

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Then we will add a number of momos in a steamer tray.

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Now we will steam the momos for 10-12 minutes or till the shiny sheen appears over it.

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And then serve hot with Coriander Chutney.

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Preparing coriander chutney is no brainer, what we have done is we have mixed one small sized tomato, 2 green chilis and some coriander leaves into the mixture grinder.

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And again it tastes great, and I think if you improvise some dish as per your taste then it will definitely will bring a great taste. Like for me I have improvised on adding coriander leaves and peas into the momos mixture and thus we were getting that taste which we wouldn't have got otherwise.

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