Hello everyone! how have you all been?
To those of you who don't know what 'MoMo' is? It is a Nepalese version of 'Dim Sum', 'Mandu' or 'Gyoza'. Buff, pork, chicken, lamb and veg are main variety of momo in Nepal. You'll find it in every restaurant's menu in Nepal. Different places have different ingredients and their own way of making it. They also sell it as a street food. So if u don't fancy going to expensive restaurants then street food stalls also sell them which are cheap and but not always yummy -.-;
Today I'm going to show you how to make veg momo. Lets get started! shall we? :D
Gather vegetables which you prefer except the ones which contains lots of water or becomes purée when cooked eg: potato, pumpkin, zucchini, etc. Cabbage is needed to make veg momo. I used whatever was available in my kitchen, 1/2 pointed cabbage, 2 medium sized carrots, 1 medium size onion (white or red doesn't matter) and few mushrooms. I also added one tube of soft tofu to add flavour. This is the amount of vegetables made around 30 pieces.
Now lets start with cutting vegetables.
Shred cabbage and carrots and dice onions and mushrooms finely. Grate small piece of ginger. Now heat a non-stick pan, add 2-3 tbsp oil (sunflower or vegetable), let it get hot and fry tofu first. Then add mushroom and cook for 2-3 mins. Add cabbage and carrots. Stir fry for about 4-5 mins then add onions and ginger. Cook for 1 min and then add spices - salt (to taste), momo masala (2-3 tbsp) and cumin powder (1-2 tbsp). Stir fry for 1min or until it is not watery but don't over cook. Remove from heat. Let it cool completely before using it. It took me about an hour or two to cool completely.
Then, if you like, make a dough of flour or get ready made 'Gyoza skin'. It can be found in any oriental supermarket ت
