Darjeeling (Tibetan / Nepali-Style) Vegetable Momo Recipe
These Darjeeling-style vegetable momos are filled with mildly-spiced cabbage, carrot and red onion and steam-fried until the dough is soft and pillowy, the filling is moist and the bottoms are crispy. Serve with a spicy tomato chutney or a simple soup. Homemade momos take an afternoon or two, but it’s worth the effort for a freezer full of dumplings!
- Time: 255 min
- Servings: 6
Source: themakermakes.com
Ingredients
- all purpose flour
- teaspoon baking powder
- water
- of salt
- tablespoons oil
- garlic cloves, minced
- inch piece ginger, grated
- red onion, minced
- green chilis, chopped
- cabbage, finely chopped or shredded
- carrot, grated
- teaspoon table salt
- teaspoon Timmur or Sichuan peppercorns, crushed or coarsely ground
- cilantro, finely chopped
- Tomato chutney, or “momo sauce,” homemade or store-bought