Chinese fest going on in my blog ? Well, today’s theme in the FB food group was cabbage . Cabbage upkari,cabbage sukkhe ,cabbage ambado was a big NO to me , atleast not today. Not that I don’t like it ,but not today I wanted something new and innovative . So planned for cabbage and bell pepper pakode ,still not satisfied and not enough enthusiasm . Finally,Sanju,my princess,read my mind and came to my rescue . She suggested , Amma , cabbage momos . Aha! there came a Million dollar smile on my face and I started my job with zeal .
Now the question was, what were the leftover bellpeppers doing in the fridge? Of course it was for the momos to contrast with the cabbage ….As I mentioned earlier,Chinese is the all time favorite at our place and this dish is absolutely healthy with veggies and less oil,and overall steamed dumplings.With great difficulty I shot the pics since my hungry cubs were ready to attack. Finally I shot the pics and my folks gulped the dumplings in a jiffy . Momos are common in Chinese,Nepal and Eastern part of India .You may make your own stuffings of your choice like shredded chicken,mixed veggies etc. Momos makes the best chinese starter .
Maida(all purpose flour)-1 ½ cup
Baking powder-1/2 tsp
Water-as much needed to knead
Cabbage-1/2 cup chopped finely
Red capsicum-1 chopped very finely
Green capsicum-1 chopped very finely
Garlic powder-1 tsp
Chilly flakes-1/2 tsp
Pepper powder-1/4 tsp
Soya sauce-1 tsp
- Mix maida,baking powder and salt and knead it to a stiff dough with water,just like a puri dough.(not very hard nor soft).
- Keep it aside for 20 minutes by covering it in a damp cloth.
- Meanwhile take a tsp of oil and saute cabbage and bell peppers for 5 minutes on high flame.
- Add all the spices and salt to taste and saute for a minute and lastly add soya sauce and stir for a minute and off the flame.
- Make lemon sized round balls and roll into small,thin,translucent discs(4″ to 5″).
- Add 1 tsp stuffing in the centre of the puri,and bring the edges together to cover the filling just like you drape the pleats of the saree.
- Seal it completely and steam it in a steamer for 5-6 minutes.
- Serve it with kimchi salad and sweet chilly sauce.