SAEDNEWS: Vegetable bunches, also known as momos, are a popular appetizer among the people of Tibet. This dish resembles a dumpling, made from dough that encases sautéed vegetables. Unlike traditional dumplings, however, vegetable bunches are not fried—they are steamed to perfection.
According to Saed News Cooking Service, the ingredients needed to prepare vegetable parcels, also known as momos, are as follows:
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Servings: 4
Ingredient | Quantity |
|---|---|
For the dough: | |
All-purpose flour | 1 cup |
Oil | 1/2 tsp |
Salt | 1/4 tsp |
Water | 2–3 tbsp (adjust as needed) |
For the filling: | |
Chopped cabbage | 1/2 cup |
Chopped carrot | 1/2 cup |
Chopped green beans | 1/3 cup |
Chopped bell pepper | 1/4 cup |
Spring onions | 2 stalks |
Garlic | 2–3 cloves |
Soy sauce | 1 1/2 tsp |
Black pepper | 1/2 tsp |
Oil | 1 tbsp |
Salt | to taste |
Nutritional Information (per serving):
Calories: 159 | Fat: 4 g | Carbohydrates: 27.5 g | Protein: 5 g
Prepare the dough:
Combine flour, salt, and oil in a bowl. Gradually add water and knead until the dough is smooth and not sticky. Cover and let rest for 30 minutes.
Prepare the vegetables:
Finely chop all vegetables (cabbage, carrot, bell pepper, green beans). A food processor can be helpful for this step.
Cook the aromatics:
Heat oil in a pan. Grate garlic and sauté for 2–3 minutes. Add chopped spring onion (reserve the stems for later) and sauté for 10–15 seconds.
Cook the filling:
Add the chopped vegetables. Increase heat if using a thick pan. Sauté vegetables for 2–3 minutes. Add salt, black pepper, and soy sauce, mixing well. Continue sautéing for another 2–3 minutes. Remove from heat and mix in the reserved spring onion stems. Let the filling cool.
Shape the parcels:
Divide the dough into two portions and roll each into a log. Cut each log into 6–7 pieces. Shape each piece into a ball and cover with a damp cloth.
Roll the dough circles:
Take one dough ball and roll it on a floured surface into a small circle (7–8 cm diameter). Make the center slightly thicker than the edges. Optionally, moisten the edges with water.
Fill and fold:
Place 1–2 tablespoons of the vegetable filling in the center. Lift one edge of the dough and start pleating around the filling. Continue until the dough forms a parcel, sealing the top so no filling is visible.
Tip: If pleating is difficult, fold the circle in half like a dumpling and seal the edges.
Steam the parcels:
Grease the steamer tray and place the parcels inside. Steam for 5–6 minutes until the dough becomes slightly translucent and doesn’t stick when touched. Cooking time may vary depending on dough thickness.
Avoid overcooking the momos, as the dough will become tough.
Momos are usually served with a spicy sauce.
