Schezwan Pan Fried Veggie Momos
Looking for the most delicious way to satisfy your cravings for a savory snack? You need to try these Pan fried Veggie Momos! Momos are a kind of dumpling that originated from Tibet and Nepal and is very popular in India, especially in Kolkata (where I’ve lived for 25+ years). These momos are filled with veggies, pan-fried, and tossed in sauces making them so delicious! The sauces add a yummy kick to them & a delicious flavor that will make you keep eating these. You can also make these and freeze them for later. You need to try these veg momos and see how good they are. This recipe is also Vegan.
Happy Cooking!
Servings: 16-18 momos
Prep Time: 1 hour
Cooking Time: 30 mins
Total Time: 1.5 hours
Ingredients:
Momo dough:
1 1/3 cups flour
2 tsp oil
1/3-1/2 cup warm water
About 1/2 tsp Salt as per taste
Momo Filling:
1.5 tbsp sesame oil ( I used chili sesame oil)
3-4 cloves garlic minced
1/2 inch Ginger grated
1/2 cup red onions finely chopped
1/3 cup bell pepper finely chopped
1.5 cups chopped cabbage (I used slaw mix that I chopped further)
1/3 cup scallions finely chopped
1/4 cup finely chopped carrot
1/2-1 tsp Salt as per taste
1/2 tsp white pepper powder
1/4 tsp Sugar
1/8 tsp Ajinomoto; optional
1/2-1 tsp chili flakes
Pan fry & sauce: (for all momos)
1.5-2 tbsp peanut/vegetable oil
5-6 greens of the scallions finely chopped
1/2-2/3 cup Schezwan sauce; click here for a homemade recipe
1 tbsp soy sauce
1/2 tsp white vinegar
1 tbsp ketchup
Directions:
Momo dough: In a bowl or stand mixer, add flour and salt. Add oil and rub it in. Add water as needed and mix into a shaggy dough. Start to knead into a dough. Knead well for 4-5 minutes. Cover with a damp towel and let it rest for 30-60 mins.
Momo Filling: While the dough rests prepare the filling.
Put a pan on low-medium heat and add sesame oil.
Once warm, add grated garlic and ginger, and chopped onions. Cook for 3-5 minutes till the onions are translucent and the ginger garlic is fragrant.
Add the peppers, chopped cabbage, scallions, salt, pepper, chili flakes, Ajinomoto, and sugar. Saute for 6-8 mins till all the veggies are well cooked.
The filling is ready. Keep aside and let it cool.
Shaping and filling momos:
Divide the dough into 16-18 divisions. I ideally like to weigh each division so it’s the same weight. Weigh the full dough and divide by 16 or 18 and then make the divisions for the best results. As you work with one ball, keep the rest covered with a damp towel.
With a rolling pin roll out each ball into a 3.5/4 inch circle making sure the ends are thin. This helps to make the top of the momo where the ends meet from becoming too thick. You may need to lightly grease the working surface.
In the middle of the rolled-out circle put the filling, about 1.5 tbsp.
Fold the momo as you like. For pan-fried I like to fold it into a half moon and pleat one side and seal it close. Use a little water if needed to seal.
Repeat for all momos, keeping them covered under the damp towel.
Cooking the momos:
Heat about 2 cups of water in a pan.
Place momos in a steamer. You can use a metal or bamboo steamer. I like to lightly grease the base of the steamer so it doesn’t stick to the momos. If you use a bamboo steamer, be sure to lay parchment paper or cloth in the steamer. I lightly grease those too.
Steam till cooked through for about 6-8 mins as needed. The steaming time can depend on certain things:
the thickness of momo dough thinner will need less time than thicker.
The steamer you use.
The heat level - eg induction vs fire.
The momo dough will not be sticky and will look translucent when cooked through.
Once the momos are steamed, put a pan on medium heat and add sesame oil.
Mix Schezwan sauce, soy sauce, ketchup, and vinegar together and keep aside.
Once the oil is warm place the steamed momos. Cook each momo on each side for 2-3 sides till lightly golden.
Once the momos are golden on all sides, add chopped scallions and sauce mixture.
Toss the momos in the sauce and make sure all sides are coated well. Cook for about 3-5 minutes.
Garnish with some chopped scallion greens and serve immediately!
Notes/Tips:
The dough should have a firm texture. If the dough becomes soft add some flour and knead again. If the dough looks dry add 1 to 2 tablespoons water and knead.
Keep space between the momos while steaming, they expand will land up sticking to each other.
Over steaming the momos can make them dry and tough.
You can also steam idlis in an idli steamer. Keep one momo in each hollow space.
Freeze the momos in an airtight container to keep them for longer. Don’t thaw them, just steam when out. It may take 1-2 extra minutes to steam through.
Homemade schezwan sauce is always better than store bought.
