Veg Momos

Take the maida in a deep bowl, and add salt to it. Pour in the oil. Use warm water to knead into semi-soft dough. Knead the dough well to develop the gluten well. Rest for at least 20 min.

Heat oil in kadhai or a wok. Put in the chopped ginger, garlic and green chilli and lightly sauté for about 30 seconds. Do not brown them. Next, add in the chopped onion and stir fry at high heat to remove excess water. Add the chopped mushrooms before the onions get any colour and stir fry for about a minute. Now, add in the carrots, cabbage, some spring onion, soy sauce and a pinch of salt.

Mix and stir fry well while tossing to remove more water and soften the vegetable for about 3-4 minutes. However, make sure to maintain the bite in the vegetables. Mix a spoonful of cornstarch with some water into slurry. Pour in the slurry into the mixture, mix well and turn off the heat.

Finally mix in the chopped coriander, a handful of spring onion and the butter. Take this mixture out in a separate container to cool. To fill roll the dough into cylinder and cut the cylinder into smaller and even cylinder. Dust the working surface with some cornflour. Roll the portioned dough gently into a thin circle. However roll the edges thinner than the center.

Put the filling in the center and touch the edges with water using your fingers.
Lift the dough from one end between your thumb and index finger and pinch them so that they stick together towards the top edges.
Repeat the same twice with the other sides to make it into a triangle.

Put the mixture in the center and touch the edges with water using your fingers.
Using two edges fold the dough into a half moon shape. Press the sides well to remove any air pockets. Touch the new edges if the shape with water using your fingers.
Press the corners of the half-moon shape together into the shape of a wonton.

Put the filling in the center.
For this shape we need to make half moon shape but we will keep half edge of the circle as such and rest half circle is pleated and joined to first half.

Oil the base of the steamer. Put the momos over the steamer and steam with the cover on for 12-15min

Take the ketchup in a bowl and mix in the chilli sauce. Next, add in the chopped ginger, garlic, coriander, green chilli and onions. Mix this well and serve.

Use warm water to knead the dough so it forms soft dough.
Roll the dough out as thin as possible.
Add a bit of butter in each momo before steaming for the best flavor.
Momo only requires to be steamed for 10-15 min till the cover is cooked. Do not over steam.

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Heat the oil in a pan and put in the leftover vegetables. Sauté for 1 min. Next add in the soy sauce, vinegar, chilli sauce, tomato ketchup, salt and pepper. Roast this for 1 min. Next add in the water. Make slurry out of the cornstarch and water. Once the soup begins to boil, add in the slurry and mix well. Add in the chopped coriander and spring onions. Turn of the heat and serve hot.