Nepalese vegan momos: A step-by-step guide
Nepalese vegan momos are a delightful treat originating from Nepal, celebrated for their savory taste and adaptable fillings. These dumplings have gained popularity worldwide, embodying the essence of Nepalese cuisine. Traditionally filled with either vegetables or meat, our version remains strictly vegetarian and eggless, making it an ideal choice for vegans. Let's begin cooking and introduce the taste of Nepal into your kitchen.
Gather the following ingredients
For the dough, you will need two cups of all-purpose flour, one tablespoon of oil, and water as needed. For the filling, arrange for one cup of finely chopped cabbage, one-half cup of grated carrot, one-half cup of finely chopped bell pepper, one tablespoon of soy sauce, one teaspoon of grated ginger, salt to taste, and one tablespoon of vegetable oil for sauteing. Additionally, you'll need vegetable oil for greasing the steamer.
Prepare the dough
In a large mixing bowl, combine two cups of all-purpose flour with one tablespoon of oil. Gradually add water and knead to form a smooth dough. It should be firm yet pliable, not too sticky or too dry. Once the right consistency is achieved, cover it with a damp cloth. Let it rest while you prepare the filling, allowing the gluten to relax properly.
Make the filling
In a pan over medium heat, heat one tablespoon of vegetable oil. Add the grated ginger, then the cabbage, carrots and bell peppers. Saute for five minutes until they begin to soften but remain crunchy. Stir in soy sauce and season with salt to taste. After mixing, set aside to cool before using as momo filling.
Shape your momos
Divide your rested dough into small balls - about one inch in diameter each. Roll each ball into a thin circle approximately three inches in diameter; keep the center slightly thicker than the edges for better sealing. Place a spoonful of filling in each circle's center then fold and seal them into half-moons or pleat them as desired.
Steam your momos
Lightly oil the steamer's surface to avoid sticking. Arrange momos apart to ensure they steam well without adhering. Steam above boiling water for 10 minutes until firm and glossy. Serve these vegan momos hot with your preferred dipping sauce or chutney. They offer a taste of Nepal, providing a healthy, flavorful vegan option without sacrificing taste or texture.
