Steam Veg dumplings stuffed with protein rich soya chunks and veggies.
INGREDIENTS:
To Make Dough
▪️ 2 cups All Purpose flour or maida▪️ 1/2 tsp salt
▪️ 2 tsp oil
To Make the filling
▪️ 1/2 cup Grated carrots▪️ 1/2 cup finely chopped Capsicum
▪️ 1 Cup Soya Chunks soaked in watet
▪️ 1 cup Shredded Cabbage
▪️ 1 tbsp finely Chopped Garlic
▪️ 1 tbsp finely chopped ginger
▪️ 1/2 cup chopped spring onions
To make Red Chutney
▪️ 3-4 Whole red Chilies▪️ 3-4 Garlic cloves
▪️ 2 Medium Tomatoes
▪️ 1/4 teaspoon Black pepper powder
▪️ 1/4 to 1/2 teaspoon sugar
INSTRUCTIONS:
To make the outer cover and filling
1. Mix the flour, salt, and oil in a bowl.
2. Gradually add warm water to knead a soft dough. cover this dough and keep aside for 20 minutes.
3. Add soya chunks in boiling water. Squeeze the chunks and grate after it absorbs the water.
4. In a pan heat oil. Add carrot, capsicum and cabbage.
5. Turn around over high heat till all the moisture evaporates. Add soya granules and stir continuously
6.Add the spring onions and mix gently.
7. Then mix in the Soya sauce, salt, vinegar and black pepper and mix well. Stir this mixture until the moisture dries up. Turn off the flame and let the mixture cool down.
To Make the MOMOS or DUMPLINGS
1.Roll the dough thin and cut into circles using a cookie cutter or any sharp circular object like steel glass.
2. The size of these circular dough discs should be 3 or 4 inches
3.Take a disc, wet the edges using your finger and place 1 or 2 tsp filling in the center.
4.Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
5. Heat water in a steamer or a big pan and bring it to boil.
6.Grease your steaming pan and arrange the momos in such a way that they do not stick to each other.
7. Cover with lid and let them cook for about 10 minutes until the skin of momos looks shiny and don't feel sticky on toughing.
8. Serve hot with Spicy Red Chutney and Mayonnaise and enjoy.
To Make Red Chutney
1. Heat 3 cups water in a pan and let it come to a boil. When the water comes to a boil, add tomatoes and dry red chilies in it.
2. Boil the tomatoes on a medium flame. Cook them for 10 minutes.
3. Then strain the water and allow the tomatoes and red chilies to cool.
4. When the tomatoes become warm or cool down, roughly chop or crush them and then add in a blender jar along with its juices. Also add the red chilies along with 1 teaspoon chopped garlic, black pepper.
5. Add sugar and salt.
6. Without adding water, grind or blend to a smooth paste.
7. You hot chili sauce/chutney is ready.
Recipe Notes
▪️ You can shape in any way you want. You can also make them in idli molds.▪️ You can use the readymade Schezwan chutney available in market and skip the chutney making process.
