Ingredients:
- 2 cups (250g) All-purpose flour, plus extra for dusting
- ¾ cup (180ml) Warm water
- 1 teaspoon (5ml) Vegetable oil
- ½ teaspoon (2.5g) Salt
- 1 tablespoon (15ml) Vegetable oil
- 1 medium (150g) Onion, finely chopped
- 2 cloves Garlic, minced
- 1 inch (2.5cm) Ginger, grated
- 1 cup (100g) Cabbage, finely shredded
- ½ cup (50g) Carrot, finely grated
- ½ cup (50g) Green beans, finely chopped
- ¼ cup (25g) Spring onions, finely chopped
- 1 teaspoon (5ml) Soy sauce
- ½ teaspoon (2.5ml) Ground cumin
- ¼ teaspoon (1.25ml) Turmeric powder
- ½ teaspoon (2.5g) Garam masala
- Salt and black pepper to taste
- Optional: 1-2 green chilies, finely chopped (adjust to spice preference)
Instructions:
- Combine flour, salt, and oil in a bowl. Gradually add warm water, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and rest for 15 minutes.
- Heat oil in a pan. Sauté onion until softened. Add garlic and ginger, cook until fragrant. Add cabbage, carrot, and green beans. Sauté until vegetables are slightly softened.
- Stir in spring onions, soy sauce, cumin, turmeric, garam masala, salt, pepper, and optional green chilies. Cook for 1-2 minutes until well combined. Remove from heat and let cool completely.
- Divide the dough into small, equal-sized balls. Roll each ball into a thin circle (about 3-4 inches in diameter). Place a spoonful of filling in the center of each circle.
- Moisten the edges of the dough circle with water. Bring the edges together to form a pleated or half-moon shape. Press firmly to seal.
- Line the steamer basket with parchment paper or lightly grease it. Arrange the momos in the steamer basket, leaving space between each one.
- Fill the pot with enough water to reach just below the steamer basket. Bring to a boil. Place the steamer basket over the pot. Cover and steam for 15-20 minutes, or until the momos are cooked through and the dough is translucent.
- Carefully remove the momos from the steamer and serve hot with your favorite dipping sauce.