Momos - Cabbage and Carrot Dumplings

by Romy Gill, featured in Zaika

Published by Seven Dials

Introduction

Momos were a huge part of my life growing up in Bengal, as they were affordable and tasty. I still love making them today, and I eat them until I can’t eat any more!

As featured in

Zaika

Image of Romy Gill's Momos — Photo by Matt Inwood

Ingredients

Serves: 4

For the dough:

200 grams plain flour (plus extra for dusting)
½ teaspoon salt
5 teaspoons sunflower oil

For the filling:

40 grams cabbages (finely shredded)
1 large carrot (peeled and grated)
3 cloves garlic (chopped)
1 teaspoon grated fresh ginger
1 small white onion (chopped)
2 green chillies - seeds in (chopped)
2 teaspoons chopped fresh coriander
1 teaspoon salt

For the dipping sauce:

3 tablespoons dark soy sauce
1 green chilli - seeds in (chopped)
2 spring onions (finely chopped) plus extra to garnish
2 teaspoons grated fresh ginger
1 teaspoon sugar

Method

Momos - Cabbage and Carrot Dumplings is a guest recipe by Romy Gill so we are not able to answer questions regarding this recipe

First make the dough. Sift the flour and salt into a mixing bowl, then add the oil and mix well. Slowly add 120ml cold water to the flour mix and knead the dough until it is flexible. Cover the bowl with a cloth and leave it to rest for 1 hour at room temperature.
While the dough is resting, make the filling. Add all the ingredients to a mixing bowl and stir well to combine.
Divide the dough into 20 equal-sized balls weighing around 12g each. Dust a work surface with flour and roll the balls into thin circles, one at a time. Place about 2 teaspoons of filling into the centre of the circle, then using your thumb and forefinger, pinch together the edges of the dough to make a round shape. Pinch all around the shape to seal the parcel.
Next, make the sauce. Combine all the ingredients together with 30ml cold water and mix well.
When you’re ready to eat, fill a steamer pan with water, cover the base of the steamer with baking parchment and pierce some holes in it.
Working in batches, place the momos on the baking parchment and steam for 8–10 minutes – they should look transparent and not feel sticky when fully cooked.
Serve the momos hot with a sprinkling of chopped spring onion and the sauce for dipping.