Fried Momos
These irresistible fried momos, a modern take on traditional dumplings, have an inviting crispy exterior and juicy spiced vegetable filling.
Ingredients
For the Momo Dough*
- 250 g plain flour all-purpose in the U.S., plus extra for dusting
- ¼ teaspoon baking powder
- Sea Salt to taste
- 125 ml hot water
For the Filling
- 200 g cabbage
- 120 g carrot
- 1 inch ginger finely minced
- 3 garlic cloves finely minced
- 3 spring onions minced
- 20 g red onion finely chopped
- 2 green chillies finely minced
- 15 g fresh coriander cilantro in the U.S., finely chopped
- salt and pepper to taste
- 1 tablespoon momo masala
For Cooking the Momos
- 1 litre oil neutral, for deep-frying
For the Momo Masala*
- 2 dried red chillies
- 2 tablespoons coriander powder
- 2 green cardamom pods
- 1 inch cinnamon
- 1 teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- ½ teaspoon cloves
- 5 black peppercorns
- ½ teaspoon turmeric powder
- ½ teaspoon ginger powder
Instructions
Make the Momo Wrappers*
- Sift 250 g plain flour, ¼ teaspoon baking powder, and Sea Salt to taste into a mixing bowl. Gradually add 125 ml hot water and knead to a soft, supple dough.
- Cover the dough and rest for an least 30 minutes. This relaxes the gluten, making the dough easier to work with and softer textured. While the dough rests, work on prepping your filling.
- Once rested, knead the dough again for one minute. Once kneaded, separate the dough into 25 equally-sized dough balls. Roll each ball into smooth rounds and set aside.
Make the Momo Filling
- Finely chopped, slice, or grate 200 g cabbage and 120 g carrot. Add them to a large mixing bowl along with 1 inch ginger (minced), 3 garlic cloves (minced), 3 spring onions (chopped), 20 g red onion (minced), 2 green chillies (minced), and 15 g fresh coriander (minced).
- Season the filling with salt and pepper to taste and 1 tablespoon momo masala.
- Using your hands, massage the mixture until the vegetables become soft and tenderised. Cover and set aside until needed.
Fold the Momos
- Working one at a time, dust a dough ball in extra flour. Place on a rolling board and flatten with your palm. Roll out to a thin round 10cm (4 inches) in diameter.
- Place the filling in the center of your rolled wrapper. Pleat the edges of the dough, bringing them towards the center. Each time you add a pleat, space them out. When you meet in the middle, either finish in the shape pictured (classic fold) or simply pinch the top to seal/join the folds (easier option).
- Repeat with all the remaining momos.
Cook the Momos***
- Heat 1 litre oil over medium-high heat in a large deep-fat fryer, deep-sided kadai, or large wok. The oil must reach 165℃ (330℉).
- Carefully lower the momos into the oil one by one. Don't overcrowd the oil; this will cause uneven browning. Fry until deep golden brown, then remove drain the excess oil on a metal tray. Repeat for all remaining momos.
Notes
* Alternatively, you can use storebought round gyoza wrappers.
** You don't need to make your own momo masala — you should be able to find it in your local Asian market or online. However, this is a great option for those of you who live rurally or enjoy grinding your own spice mixes!
To make the momo masala, dry roast all the listed whole spices in a pan until aromatic. Cool and add to a spice grinder along with the listed powdered spices. Grind to a fine powder and use in recipes.
*** Alternatively, you can air-fry or bake the momos.
Nutrition
Serving: 1gCalories: 46kcalCarbohydrates: 10gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 23mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 876IUVitamin C: 4mgCalcium: 16mgIron: 1mg
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