Mushroom & Corn Momos

25 mins
Prep: 15 mins | Cook: 10 mins | Servings: 2

Ingredients

For the Dough

  • 1 cup flour / Maida
  • ½ tsp sugar
  • 1 tbsp oil
  • Water as required

For the Stuffing

  • 1 tbsp oil
  • 1 tbsp Garlic, chopped
  • 1 tbsp Ginger, chopped
  • 1 tbsp Celery, chopped
  • 1 cup Mushroom, Chopped
  • 1 cup American corn, coarsely chopped
  • ½ tsp Sugar
  • Salt to taste
  • ½ tsp Crushed Black Pepper
  •  1 tsp Light soy Sauce
  • 1 tsp Chili Sauce

Preparation

  • In a large mixing bowl add the ingredients for the dough and knead it into a soft dough. Cover the dough with a moist cloth and rest for 20 minutes.
  • For the stuffing, heat oil in a non-stick pan add chopped ginger, garlic, celery and sauté for a couple of minutes.
  • Add the chopped mushrooms and corn; mix well and continue to sauté. Add sugar, salt, crushed black pepper , chili sauce and light soya sauce, continue to mix. Keep on cooking until the mixture is dehydrated and the vegetables are cooked.
  • Take dough and divide it into 4 equal parts, shape each part into a long log and further divide the log into 10 small portions. Round up each portion and roll into a thin circle.
  • Put a spoonful of prepared stuffing over it, lightly apply some water over the edges and fold it into a half moon shape from the center. Seal the edges without leaving any air gap inside.
  • Now using the index finger and thumb of your right hand pleat the edge, Pinch the pleats simultaneously with the other hand.
  • Stuff all the momos in the same way and cover with a damp cloth.
  • Line your steamer or idli steamer with a banana leaf or cabbage leaf and lightly grease with oil. Place the momos over it.
  • Cook for 7-8 minutes.
  • Remove & serve
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