Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegetable momo’s / dumpling nepali/darjeeling style. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
A momo is a type of dumpling enjoyed in the Nepali culture. This vegetable version includes carrots, spinach and finely chopped cabbage. Just around the corner of Berlin's Rosa-Luxemburg-Platz, Martin and Marc serve up some damn tasty dumplings.
Vegetable Momo’s / Dumpling Nepali/Darjeeling Style is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vegetable Momo’s / Dumpling Nepali/Darjeeling Style is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook vegetable momo’s / dumpling nepali/darjeeling style using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vegetable Momo’s / Dumpling Nepali/Darjeeling Style:
- Make ready 1 Big Carrot
- Prepare 1 Big Onion
- Make ready 100/120 grams Cabbage
- Take 1 Small Ginger (Finely Chopped/Minced)
- Take 8-10 Garlic Cloves (Finely Chopped/Minced)
- Get 2 tsp Salt / Black salt
- Make ready 1/2 tsp Grounded Black Pepper (Kali Mari)
- Make ready 2/3 tsp Cooking Oil
- Make ready 1 Glass Water
- Prepare 1 tsp Chaat masala (optional)
- Prepare For Darjeeling Momos Chutney-
- Get 10-15 Garlic Cloves
- Make ready 2-3 Big Dried Red Chilli (Lal kashmiri mirch)
- Get 2-3 tsp Oil
- Take 1/2 tsp Sesame Seeds
- Make ready 1 tsp Salt/Black salt
- Take 1 tsp Red Chilli Powder
This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine. This holds the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well.
Instructions to make Vegetable Momo’s / Dumpling Nepali/Darjeeling Style:
- Starting with finely chopping carrot onion & cabbage in a bowl add 1 and 1/2 tsp salt and put aside for 10 minutes so that it releases water. After 10 Minutes take a cooking cloth put the vegetables in the cloth and squeeze out as much water from Vegetables you can.
- Now take a small fry pan (For tadka) add 2/3 tsp oil add Finely chopped Ginger & Garlic sauté for a minute or 2 until cooked a little.After it is cooked add it to the Vegetable mixture and adding 2 tsp of Grounded Black Pepper and 1 or 2tsp cooking oil, give it a good mix and your Momo’s Filling is Ready
- To make the Dough: take a Bowl Of All Purpose Flour,1/2 tsp Salt or as per taste, Water and 2 tsp Oil mix/knead it till a soft/ fluffy dough once done put it to rest covered with a damp cloth for 10 minutes
- To make the wrappers: Break off 10/15 gms of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
- Spray a steamer pan with cooking spray. Place a tablespoon of the Vegetable filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
- Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.
- Boom you are ready to serve.
- To make Chutney: Take Red chilli,4 Garlic Cloves, Salt, Sesame seed & Red chilli powder in a mixer and give it a smooth blend until smooth. Now heat small fry/tadka pan add 2-3 tablespoons oil add the left garlic cloves (chopped/minced) sauté for a while (do not sauté on high Flame in you are beginner in kitchen low/medium flame would be perfect) and add the Blended mixture and give a smooth mix and your are done.
- You can choose to Fry as well and they taste super awesome, for Frying Par Steam or half Steam the Momos And then and them to Hot Oil until Golden brown. Boom.
This is critical because it will prevent dumplings from sticking. Momo (Indian Meat Dumpling, Darjeeling Momo, Potstickers, Jiaozi, Momocha, Mandu, Guotie) - Steamed dumplings stuffed with meat or vegetables makes a healthy appetizer or snack. Asian Dumplings: Mastering Gyôza, Spring Rolls, Samosas, and More, written by Andrea Nguyen, is the Check out her recipe for Tarkari Momo (Nepalese Vegetable and Cheese Dumplings) The beautiful photography is by Penny De Los Santos with food styling by Karen Shinto and prop styling. Momo (dumplings) is one of Nepal's most popular dishes which can be eaten as an entree or as mains. It's a dumpling filled with meat or vegetables as well.
So that is going to wrap it up for this exceptional food vegetable momo’s / dumpling nepali/darjeeling style recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
