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A delicious roadside favourite dumpling, native to Tibet and Nepal that’s surprisingly easy to make at home too!

For the dough:

  • All purpose flour/ maida 3/4 cup  
  • Water As needed
  • Salt 3/4 tsp
  • Oil 2 tsp

 

For the filling:

  • Finely chopped cabbage- 1 cup
  • Finely chopped Carrot- 1/4 cup
  • Finely chopped garlic- 1 tablespoon
  • Spring onion-  4–5 sprigs
  • Finely chop red capsicum, green capsicum and yellow capsicum. ½ cup
  • Sugar- 1/4 tsp
  • Pepper (black)- 1/2 tsp
  • Soya sauce-  1 tsp
  • Salt- 1/2 tsp
  • Oil-1 tblsp
  • Mix flour, salt and oil in a bowl and add water to make a smooth pliable dough.  Cover and keep aside.
  • Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in high flame. Add the chopped veggies, sugar and fry in high flame for a minute.
  • Add salt, pepper, soy sauce and mix well.
  • Add finely chopped green part of the spring onion and mix for a minute in medium flame. Switch off and keep aside.
  • Roll dough into a big disc and use a big lid to cut into smaller discs.  Roll to make thinner.
  • Add  some of the prepared stuffing in the middle.
  • Fold it to make Momo shapes.
  • Steam it in a steamer spaced properly, for 5 minutes.
  • Serve with spicy chilli garlic sauce.

 

Not reviewed yet

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