Cheesy Momos
Cheesy Momos bring together the delicate, pillowy texture of traditional dumplings with a gooey, irresistible cheese filling. The chutney is absolutely amazing, so please, don’t skip it – you won’t regret it!
Dough
- 500g plain flour
- 1/4 tsp salt
- 250 ml Water
Filling
- 6 Garlic Cloves
- 2 Tsp Chilli Powder
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander Powder
- 4 Spring Onions
- 1 Carrot
- ½ Cabbage (About 300g)
- 1 Green Pepper
- 3 Tbsp Soy Sauce
- 4 Tbsp Sesame Oil
- 250g Paneer
- 250g Ball Mozzarella
Chutney
- 2 Tomatoes
- 6 Red Chillies (60g)
- 6 Cloves Garlic
- 4 Spring Onions
- 1 Tbsp Chilli Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 50g Cashews (Soaked In 150ml Boiling Water for an Hour)
Step 1: Dough
Mix the flour, water and salt together to form a dough, then let it rest for 30 minutes.
Step 2: Filling
Place the chili powder and coriander powder in a heatproof bowl, then grate the garlic directly into it.
Step 3
Heat 4 tablespoons of oil until it begins to smoke, then pour it over the ground spices and garlic.
Step 4
Grate the carrot, cabbage, green pepper, paneer, and mozzarella. Finely chop the spring onions.
Step 5
Mix all the vegetables with the spiced oil, soy sauce, and sesame oil. Stir thoroughly and adjust the seasoning to taste.
Step 6
Roll the dough into small circles, place the filling in the center, and fold the edges to seal the dumplings.
Step 7
Arrange the dumplings in a steamer and steam for 8 minutes. Serve with chutney and enjoy!
Step 8: Chutney
Blend the chilies, garlic, and spring onion together. Cook them in 3 tablespoons of oil for about 10 minutes, or until the oil turns red.
Step 9
Blend the cashews and tomatoes together, then add them to the pot along with the soy sauce and chili oil. Cook for another 10 minutes, or until the mixture thickens. Finish by stirring in the sesame oil and adjust the seasoning with more soy sauce if necessary.