Ingredients:
For the Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• Water (as needed)
For the Filling:
• 1 cup finely chopped cabbage
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped bell peppers
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• Salt to taste
• Black pepper to taste
For the Dipping Sauce:
• 2 tomatoes, chopped
• 3-4 dried red chilies (adjust to taste)
• 2-3 cloves of garlic
• 1 tablespoon soy sauce
• Salt to taste
• 1 teaspoon sugar
• 1 tablespoon oil
Instructions:
Preparing the Dough:
1. In a large mixing bowl, combine the flour and salt.
2. Gradually add water and knead the mixture into a smooth and elastic dough.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Preparing the Filling:
1. Heat the oil in a pan over medium heat.
2. Add the chopped garlic and ginger, and sauté until fragrant.
3. Add the chopped onions and cook until they become translucent.
4. Add the chopped vegetables (cabbage, carrots, and bell peppers) and stir-fry for a few minutes until they are slightly tender but still crisp.
5. Add soy sauce, salt, and black pepper to taste. Mix well.
6. Cook for another 2-3 minutes, then remove from heat and let the filling cool.
Making the Momos:
1. Divide the dough into small equal portions and roll each portion into a ball.
2. On a lightly floured surface, roll out each ball into a thin circle (about 3-4 inches in diameter).
3. Place a spoonful of the filling in the center of each circle.
4. Fold the edges over the filling and pinch or pleat them to seal the momos. You can shape them in a half-moon or round form.
5. Prepare a steamer and bring water to a boil.
6. Lightly oil the steamer tray or line it with cabbage leaves to prevent the momos from sticking.
7. Arrange the momos in the steamer, ensuring they do not touch each other.
8. Steam the momos for about 10-15 minutes or until the dough is cooked through and they become translucent.
Preparing the Dipping Sauce:
1. In a small pan, heat the oil.
2. Add the chopped garlic and sauté until fragrant.
3. Add the chopped tomatoes and dried red chilies. Cook until the tomatoes are soft.
4. Add soy sauce, salt, and sugar. Mix well and cook for another 2-3 minutes.
5. Remove from heat and let it cool slightly.
6. Blend the mixture into a smooth sauce.
Serving:
1. Serve the steamed momos hot with the dipping sauce on the side.