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FOR THE DOUGH
All purpose flour 1 Cup (16 tbs)
Salt 1 Pinch
Oil 2 Teaspoon, divided (1 teaspoon used while kneading the dough, 1 teaspoon used to smooth out the surface of the dough after kneading)
Water 1⁄2 Cup (8 tbs) (As required)
Flour 1⁄4 Cup (4 tbs) (For dusting)
FOR THE FILLING
Paneer/Tofu 1 Cup (16 tbs), shredded or crumbled
Red onion 1 Medium, chopped finely
Red bell pepper 1 Medium, chopped finely
Green bell pepper 1 Medium, chopped finely
Coriander leaves 1⁄4 Cup (4 tbs), chopped finely
Refried beans 1⁄2 Cup (8 tbs) (Use as required. 1/2 to 1 cup may be used) (Optional)
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Soy sauce 2 Teaspoon
Chili sauce 1 Teaspoon
Salt To Taste
Oil 2 Tablespoon (As required)
Water 3 Cup (48 tbs) (For boiling in the steamer)
Oil 1 Tablespoon (For greasing)
FOR THE SAUCE
Schezwan sauce 4 Tablespoon
Olive oil 1 Tablespoon
FOR THE GARNISH
Cilantro 1 Tablespoon, chopped
Green onions 1 Tablespoon, chopped
Things You Will Need
1. A steamer
2. Roller pin and board
To prepare the dough:
1. In a large mixing bowl with plain flour, add salt to taste, oil and mix to combine.
2. Add water in small quantities at a time and knead a soft dough.
3. Once the dough is ready, cover it with a plastic wrap and allow it to rest for about 30 minutes.
To prepare the filling:
4. In a large plate take the crumbled paneer, add the chopped red bell pepper, coriander leaves, green bell pepper and red onions.
5. Add 1 tablespoon each of garlic paste and ginger paste, soy sauce, chili sauce and salt to taste. Mix well so that all the ingredients are well combined.
6. Add the re-fried beans and combine well.
7. Take a steamer and fill it with a couple of cups of water and keep it to boil at high heat.
To prepare the momo dumplings:
8. After letting the dough rest for 30 minutes, spread a little bit of oil on the surface of the dough to make it smooth. Keep the dough covered at all times to prevent them from drying.
9. Take small portions of the dough and make tiny balls. Take one ball at a time and roll into 5-inch diameter rounds, thicker in the center and thinner around the edge.
10. Place about 1 1/2 tablespoon of the filling in the center and gather the edges together on top. Pinch off any excess dough.
11. Keep the prepared momo dumplings covered with a kitchen cloth.
12. In the steamer arrange the momo dumplings in a single layer and steam for about 10 minutes.
To prepare the sauce:
13. Take a skillet heated up with a little olive oil and place a few momos on it. Flip sides till both the sides are golden brown in color.
14. Add 2 to 3 tablespoons of schezwan sauce and stir the momos around to coat them well with the sauce.
15. Serve warm garnished with chopped cilantro and green onions.
For the filling, assorted vegetables such as potato, spinach, cauliflower, carrot, green peas, daikon, capsicum, mushroom, napa cabbage, squash and water-chestnuts can be used as well.
The momos can be prepared in any different shapes of your choice.
The momos can be served steamed by itself or stir fried coated with Schezwan sauce.