- Sieve the maida to get a fine flour and add some salt for taste. Mix in the water and knead a soft, pliable dough.
- Grease the dough with oil and keep aside for 20 minutes.
- In a wok, heat some oil (preferably sesame or peanut) and add finely chopped garlic. Don’t let them brown.
- Julienne the ginger finely and add in.
- Chop the onions very finely and add them to the wok.
- Cook for 4-6 minutes on low heat until the onion is transparent.
- Add finely chopped water chestnuts and finely chopped spinach and stir fry for 4 minutes.
- Add salt, pepper, soy sauce and chilli vinegar to this.
- Don’t overcook. Take off the heat and taste. The mixture should be relatively dry but moist.
- Roll the dough into little circles and spoon a little stuffing into the center.
- With a little water, seal the dumpling sideways. To test your skills, you can also try pleating them like seasoned chefs!
- Steam the dumplings in a steamer for 10 minutes.
- Take off the heat and serve with spicy garlic chutney.
Get Oriental in the confines of your home this weekend with this delicious momos!
Spinach and waterchestnut momos
By Foodism Team
Nov, 6th
1127
Servings
2 persons
Cook Time
40 minutes
Ingredients
9
- 11
Ingredients
- Maida 200 grams
- Salt as per taste
- Oil as per taste
- Blanched spinach 1 cup
- Boiled waterchestnuts 1 cup
- Ginger 1 teaspoons
- Garlic cloves 5 units
- Onion 1 units
- Pepper as per taste
- Soy sauce 1 tablespoons
- Chilli vinegar 1 teaspoons
