Momo is a steamed dumpling that spread from the foothills of the Himalayas into India's big cities, made by wrapping spiced cabbage and carrot in thin dough. The pleated seal keeps the filling from spilling out during steaming. Needing only a handful of ingredients, it's a cheap, filling option to pack into a lunchbox.
Salt the cabbage and carrot and let them sit for 10 minutes, then squeeze out the liquid by hand and mix with the garlic, ginger, onion, cumin and olive oil.
Place a teaspoon of filling in the centre of each wrapper and pleat the edges tightly closed, twisting the top into a small point.
Arrange the dumplings with space between them in a greased steamer and steam over boiling water with the lid on.
Remove the dumplings from the steamer and serve hot.
Squeeze the vegetables well when making the filling; too much liquid softens the dough and can tear it during steaming.
Adding a teaspoon of ginger-garlic paste to the filling brings the momo closer to the Nepali style.
Admin DadaGastro · verified in test kitchenSebzelerin suyunu tuzlayıp iyice sıktım, mantılar buharda hiç yırtılmadan pişti ve içi sulanmadı.
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