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!
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
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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.