With the temperatures decreasing at a considerably absurd rate, I find myself constantly looking for something yummy enough to satiate my insides. Now these are not one of those simple craving of comfort that could easily be taken care of by a steaming cup of rich hot chocolate or some spiced infused tea. Oh dear, these longings call for something more that compels me to take the extra tiny step further.
My mind always seek the ones filled with lots of vegetables and other bites of goodness like bits of meat stuffed in a steamed little bun. With daily chores finally taken care of and set aside, I was happy to find some quite time in my kitchen on one cold Friday evening. With a few hours to spare before hubby dear came home, I had sufficient time and a lot of energy to make a plate full of steamed dumplings that would warm up our home and give me the comfort I so needed. A few hours later we were nestled on the couch in front of the TV with a big plate as we ate and cuddled.
Dumplings also called Momos are a pleasant reminder of childhood and mom’s food and they are a favorite delicacy in so many food joints in India, you just can’t miss them. Back in India, I ate dumplings at home, liked wherever I tasted, but fell in love with them in Darjeeling. The warm fillings of the delightful dumplings melts in the mouth with each bite and the flavors incorporate so well each time again and again.
I made steamed dumplings with veggies, but surely can be made with other meats or vegetables. While trying to figure out the different shapes, I eventually came out with all kinds- round, half -moon, and flower dumplings. As they are traditionally served with very spicy sauce, so to keep the balance I did not use any spices in the filling. Instead I prepared a hot and spicy tomato sauce to serve the dumplings with.
If ever you decide to make them, remember a few tips:
Knead the dough stiff and not soft, or else they will not hold their shape.
Fine chop the veggies used for filling, as the juices from the veggies will make the dumplings juicy.
Always grease the tray before steaming the dumplings in it so that they do not stick to the plate later.
How I made the Dumplings:
- 1 cup of all purpose flour
- 1 cup of fine chopped onions
- 1 cup of fine chopped cabbage
- 1 cup of fine chopped carrot
- 1 bunch of finely chopped green onions
- 2 tablespoons of soy sauce
- 3 tablespoons oil
- 1 tablespoon of grated ginger and garlic
- Salt to taste
- 1 tablespoon of all purpose flour for dusting.
Heat oil in pan and add ginger garlic and sauté till raw smell of garlic is gone.
Turn off heat; add onions, veggies, soy sauce, salt and green onions.
Mix everything and keep it aside.
Now in a bowl take all-purpose flour and little water at time and knead stiff dough.
Apply very little oil on it, cover it and let it rest for fifteen minutes.
Heat the steamer with water, grease the tray with oil and place some cabbage leaves on it.
Divide the dough in 20-22 small pieces and make small balls of it.
Now take one ball, dip it in dry flour and roll it to a small circle.
Hold it in hand and stuff one spoon of mixture in the center.
Add the stuffing and wrap by concealing the edges so that no filling comes out.
Make all the dumplings and put them on the greased tray.
Put the tray in the steamer and steam for 12-15 minutes.
After five minutes take them out and serve hot
How I made the Spicy Sauce:
Spray cooking oil to your grill pan. Roast 4-5 cherry tomatoes, fresh hot red chili (I used couple of Thai chilies as they are really spicy, and 2-3 cloves garlic together.
Blend them to a semi-smooth paste.
Adjust salt and add few drops lime juice.
Some weekends are fun at home. Food for thought and wanderlust at heart 🙂
Have a yummy weekend!!
Photos by Suchi