Schezwan momos preparation at home
Nowadays momos are getting very much popular in India as well as in foreign countries also. Momos are the famous street food from the northern part of India. Momos are otherwise called dim sum. These are basically the dumplings made up of all-purpose flour and any type of stuffing in it. It is generally a Tibetan recipe that we are going to learn. There are many types of schezwan momos but today we are going to know about the recipe for veg schezwan momos. This recipe is vegan in nature. Momos are always to eat when they are hot. You can also prepare different varieties of schezwan momos by changing the stuffing in them like paneer, mushroom, chicken, etc.
So at first let’s know the ingredients that are required to make the delicious veg momos.
Ingredients: (for 10 to 15 momos)
For the momo or dumpling dough:
- 1 cup all-purpose flour (approx 130 grams)
- 1 teaspoon oil
- Water in a small quantity for kneading (as required)
- Half a teaspoon salt or as per taste
Generally for veg stuffing, you can take vegetables as per your requirements. Generally, the basic vegetable requirements are
- 100 grams of finely chopped cabbage
- Half grated carrot
- 4 to 5 finely chopped garlic cloves
- One medium-sized chopped onion
- One or two finely chopped green chilli
- Two small-sized spring onions finely chopped
- One small-sized chopped capsicum
- One tablespoon oil
- One teaspoon soy sauce
- Half teaspoon black paper powder
- Salt as per taste
Making process or Instruction:
1. Preparing the dough:
- Take one cup of all-purpose flour, salt as required, and one tablespoon of oil and mix all the three things properly.
- Use a maximum of 75 to 100 ml of water to prepare the dough.
- Do not add all the water at a time. Add little water at a time.
- Start kneading to make the dough. Keep in mind that the dough should not be very soft. It may create difficulties to shape the dumplings. If required then add a little more water.
- After the dough is ready cover it with a moist cloth and leave it for at least thirty minutes.
2. Making the veggie stuffing:
At the time of preparing the stuffing keep in mind that nothing should be overcooked.
- Take a pan and heat one tablespoon of oil in it.
- Add the finely chopped garlic and green chili and saute it for few seconds on medium-low heat.
- After it add the chopped onion and saute it for half a minute.
- After that add the grated carrot and the finely chopped cabbage and mix all of them on a medium flame for a minute. Stire it regularly.
- At last, add the spring onion saute it for three to four seconds, and turn the flame off.
- After the mixture slightly cooled down mix it again and then add salt as per taste (remember we had already added salt in dough and soy sauce also contains salt so add salt to the veggie accordingly), black paper powder, and one tablespoon of soy sauce and again mix it properly.
If you add salt previously at the time of preparing the mixture then it leaves water which may create a problem at the time of stuffing so add salt after the mixture cooled down. So now the mixture is ready, put it in a bowl.
3. Giving shape to the momos:
- Giving rest for half an hour take the dough and knead well again.
- Make small balls and flatten them out of the dough.
- Dust with some all-purpose flour and roll all the dough balls into thin and small circles.
- The center should be thick and the edges have to be thin.
- After it place the prepared stuffing in the center and apply some water with your fingertip to seal the dumplings.
- Then lift one side of the edge and start pleating after it joins all the pleats in the center.
- Another way of shaping the dumplings is just jointhe edges only. It is the simplest way of making dumplings.
- Prepare all the momos like this and keep them under the moist cloth until the next process.
4. Steaming the momos:
- Take a steamer and grease it’s surface with some oil.
- Arrange them in the trays without touching each other.
- You can steam the momos in an electric cooker or can also use an idli maker by adding 3 cups of boiling water into the pot.
- Cover the lead and steam for ten minutes until it looks a little transparent.
- To know if the momos are ready or not there is a simple trick and that is when you touch the momos then the dough should not be sticky.
- If the momos are not sticks to your hand then the momos are ready to eat.
Converting steam momos to schezwan momos:
Now our steam momos are ready let’s move to the process of making the schezwan sauce and the schezwan momos.
- Heat two tablespoons of oil in a pan.
- After the oil heats up put 4 cloves of garlic finely chopped, 2 split green chillies into the pan.
- When the garlic and green chili slightly cooked add two tablespoons of schezwan chutney.
- Add a little amount of water.
- Add one tablespoon of tomato ketchup.
- Stir it well and wait for the boil.
- After the sauce starts boiling add the momos into the sauce. You can also fry the momos before adding to the sauce.
- Mix it well and cook it for a minute on a medium flame.
- At last, add spring onions and toss it well.
- Turn off the flame and our schezwan momos are ready.
Serve the testy tempting-looking momos into a plate and eat hot. Prepare it at home and enjoy it with your family and friends. And let us know in the comment section how was your experience.