One of my Chinese friends taught me how to make these wonderful Vegetable Momos/Dumplings. This recipe is slightly different than the regular steamed dumplings because instead of steaming, itis sauteed. Sauteing makes it so much tastier that I can never go back to the steamed dumpling any more.

Ingredients

Method

1. Mix 1/4 cup of soy sauce and lemon juice and keep aside. This is the dip for the dumplings.
2. Chop all the vegetables finely and keep aside.
3. Peel and grate ginger and garlic finely.



4. Boil quinoa in 1/2 cup of water on low heat till all the water is absorbed. Keep aside.



5. Mix corn starch in 1/4 cup of cold water and keep it aside.
6. Heat 1 tsp of oil and fry ginger and garlic.
7. Once ginger and garlic start to brown, add beans and saute for a few minutes.
8. Now add carrots and again saute for few minutes.
9. Add rest of the vegetables, soy sauce, red chilli flakes and salt. Saute for a few seconds.
10. Separate out 1/2 cup of sauteed vegetables for the second type of filling. In rest of the vegetables, add corn starch mixture and mix well. The starch will thicken and bind the vegetables together. Turn off the heat. This filling is ready.



11. Mix 1/2 cup of boiled quinoa with the saved vegetables and this is the second kind of filling, just for variation.



12. Now take a wrap, wet the sides, spoon the filling in the middle and pinch the sides to give it any shape you like.



13. Repeat with all the wraps.



14. Heat the remaining 1 tsp of oil in a non stick pan. Now place the dumplings in the pan and cover it with a tight lid. Reduce the heat to medium.



15. Keep turning the dumplings every 5 minutes till they are brown all over.
16. Add about 1/4 cup of water in the pan and again cover it with the lid. This is to make sure that dumplings are not too dry.
17. Once the water is absorbed, take out the dumplings and Vegetable Momos/Dumplings are ready to serve.

Notes

1. It’s very important to add some starch to the filling. If you don’t use any starch, the dumplings will not hold their shape.
2. You can always make these ahead of time and freeze them. When you want to eat them, take them out of the freezer and simply saute them without thawing them.
3. It’s very important to cover it tightly while cooking so that the wrap is fully cooked.
4. Make sure to add some water to the pan in the end so that the dumplings are not too dry.

Summary

Recipe Name

Vegetarian Momos/Dumplings

Author Name

Ruchi Garg

Published On

2012-03-26

Total Time

40M

Average Rating

5 Based on 3 Review(s)