Vegan momos
*Plus 30 minutes of rest
The momos are originally from South Asia, specifically from Tibet. Over time, and due to the exodus of Tibetans who found refuge in Nepal in the 1950s, they also became popular in that country, where they have become one of the most important dishes in the national cuisine.
Another country where we can also enjoy this delicious delicacy is India, especially in the north, where we find them in the form of a dumpling but just as irresistible.
Momos consist of pieces of dough made with wheat flour and water that are filled with different ingredients and steamed, although they can also be fried. When serving, they are usually accompanied by a delicious sauce, such as Nepalese spicy tomato sauce .
Its tender exterior dough, together with its tasty interior full of spicy notes, make this dish a true delight that is really difficult to resist, especially when we dip them in the exquisite spicy tomato sauce.
At a nutritional level, thanks to the ingredients that make up their interior, these momos are rich in flavonoids, fiber, protein, lecithin, allicin, alliin, beta-carotene, beta-cryptoxanthin (precursor of vitamin A), carbohydrates, terpenoids (antioxidants), fatty acids omega 6 and 9 fatty acids, curcumin, turmenone, ukonan A, B, C and D; vitamins C, E, K and group B (B1, B2, B3, B6, B8 and B9 or folic acid); sulfur, calcium, cobalt, copper, chromium, fluorine, phosphorus, iron, magnesium, manganese, potassium, selenium, silicon, sodium and zinc.
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Measurement system
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Ingredients for the dough
Ingredients for the stuffing
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- Step 1First make the dough. Put the flour in a large bowl, add the salt and the oil and stir well. Then add the water little by little and mix until obtaining a dough that does not stick to your hands. When the dough does not stick to your hands and is firm and smooth, form a ball and leave it in the bowl, covered with a clean damp cloth, for 45 minutes.
- Step 2While the dough settles, prepare the filling. Mince the garlic, brunoise the spring onion (cut into 2 mm cubes), wash the cabbage, brunoise it too and chop the seitan a little with the help of a food processor or a blender, without leaving it completely ground.
- Step 3In a bowl, add the chopped seitan, the garlic, the spring onion and the cabbage, add the rest of the ingredients and mix well so that the filling takes on the flavor evenly. Let stand for 30 minutes.
- Step 4When the dough has rested, sprinkle a little flour on the smooth and clean work surface and stretch the dough with the help of a rolling pin, until the dough is well stretched evenly and its thickness is 0.5 cm. Once the dough is well stretched, cut portions with the help of a kitchen ring or a cup of about 10 or 11 cm in diameter.
- Step 5Next fill each of the circles of dough with a tablespoon of the filling and close them by bringing the ends of the circle towards the center and gently turning upwards the union of the edges of the dough to “seal it” and avoid the filling coming out. // Next fill each of the circles of dough with a tablespoon of the filling and close them by bringing the ends of the circle towards the center and gently turning upwards the union of the edges of the dough to “seal it” so that the filling does not come out.
- Step 6When all the momos are formed and closed, place them in batches on the base of the steamer greased with a little oil, place the steamer base over a pot with boiling water, cover it and let the momos steam for 10 minutes. As they are cooked, put them in closed containers (eg, in bamboo containers) so that they maintain their texture until they are served.