Veggie Paneer Momos

Momos are a kind of dumpling that originated from Tibet and Nepal and is very popular in India. You get them at restaurants and even at street vendors. These momos are filled with a veggies and paneer and are so delicious! I love every kind of momo and can’t pick a favourite but this one is on top of the list. The paneer makes it creamy with the veggies giving it crunch. The spices and sauces give it the subtle delicious flavor that will make you keep eating these. I love steamed momos but you can definitely fry them also! These momos served with momo chutney are a meal on its own. You can also make these and freeze for later.

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 

• 1.5 tsp oil

• 1/3-1/2 cup water 

• About 1/2 tsp Salt as per taste

Momo Filling:

• 2-3 cloves garlic minced 

• 1/2 inch Ginger grated 

• 2 tbsp coriander leaves 

• 1/4 cup finely chopped Spring onions 

• 1/4 cup finely chopped carrot 

• 1 cup crumbled Paneer 

• 1/4 cup finely chopped bell peppers

• 1/4 cup finely chopped Onion

• 1/2 Salt 

• 1/4 Sugar 

• 1/8 tsp Garam masala 

• 1/4 tsp turmeric powder

• 1/4 tsp red chili powder

• 1/3 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp sriracha 

• 1/3 tsp soy sauce

Momo Chutney:

1. Dry roast 35 g Sesame seeds in a pan till light brown. Keep it aside to cool

2. In a pan on medium heat add 1 tbsp oil, 3-4 garlic cloves and 2/3 cup chopped red onion and cook it for 5-8 mins till it starts to brown.

3. Add 1 inch chopped Ginger, 4-5 green chilis, 2-3 dried Red chili and cook for 3-5 mins.

4. Add Salt as per taste, 1/2 tsp turmeric, 1/2 tsp coriander powder, 1.5 tsp Kashmiri chili, a pinch of sugar and cook for 2 mins.

5. Add 3 chopped tomatoes and cook for 3-5 mins till it softens.

6. Cover the pan and let it cook for 6-7 mins till it breaks down completely.

7. Add 2 tbsp Coriander leaves and mix. Keep aside and let it cool.

8. Once everything is cooled add sesame seeds to the grinder and grind to a paste. Then add the cooled mixture to the grinder and grind till smooth.

9. Serve with your favorite momos! The chutney tastes better after a day. Keep refrigerated in an airtight container. Stays good for 3-4 weeks in the fridge.

Directions: 

1. Momo dough: In a bowl or stand mixer, add flour and salt. Add oil and rub it in. Add water as needed and knead into a dough. Cover with a damp towel and let it rest for 30 mins.

2. Momo Filling: While the dough rests prepare the filling.

   • In a bowl add all the ingredients for the momo filling and mix it together to form a mixture that can holds it shape. Be sure that all the veggies are finely chopped so its easy to fill in the momo.

   • Divide the filling into 16/18 ball and keep to make filling momos easy!

3. Shaping and filling momos:

   • Divide the dough into 16-18 divisions. I ideally like to weigh each division so its the same weight. Weigh the full dough and divide by 16 or 18 and then make the divisions for the best results.

   • Roll each division into a ball and cover them with a damp towel.

   • With a rolling pin roll out each ball into 3.5/4 inch circle making sure the ends are thin. This helps making 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 place a paneer veggie filling ball.

   • Wrap the circle around the filling, pleating the top as you go. See the video.

   • Join all the pleats in the middle. I like to pinch the edges on the tp to give it a different look. You can shape them as you like.

   • Repeat for all momos, keeping them covered under the damp towel.

4. Steaming the momos:

   • Heat about 2 cups on 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 sue 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 will not be sticky and will look translucent when cooked through.

5. You can also deep fry the momos if you want.

6. Serve immediately with momo chutney ideally! Other condiments you serve with chili garlic dipping sauce and chili crunch.

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.

• The filling should hold its shape. Mixing with hands helps crumble the paneer well and get that texture.

• 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.