Last week I bought some chinese dumplings. They used to be something I liked to eat as a snack. The last ten years in India I was introduced to momos, they are tibetan dumplings and were available everywhere, small stalls outside supermarkets to restaurants and I loved them.
My friends Angie and Upesh invited us for dinner and made momos. They make some of the best, tasty momos. After eating their momos, everything else paled in comparison. If I had their momos, I would just eat them plain.
Once, in a small food truck, I ate momo chilli fry. This can be considered an indian-chinese dish. I tried making something similar but added more vegetables to make it a wholesome meal and easy one to make on a weekday. I found some enoki mushrooms which I used other than the button mushrooms. You could use any dumplings you choose, vegetarian or otherwise. I love adding dumplings/momos to soups in the winter too.
8-12 momos / dumplings
½ large onion or 1 medium onion
1 tbsp chopped garlic
½ tbsp chopped ginger
1 carrot – sliced lengthwise
5-6 broccoli flowerets
4-5 mushrooms, sliced
Capsicum/ Green peppers – ½ to 1, sliced
Baby corn (optional)
Green chillies (optional)
Soy sauce approx. 1 tbsp
Red chilli / siracha sauce approximately 1 tbsp
Rice wine vinegar 1 tsp
1 tbsp vegetable oil
Spring onions- 2 tbsp chopped
Salt to taste
Heat oil in a pan or wok
Add momos/ dumplings and pan fry them. Remove and set aside.
In the same pan, add a tsp of oil if required. Add onions, garlic and ginger and fry till golden. Add green chillies if you want it extra spicy. I did not add it.
Add veggies (choose 2-3 vegetables of your choice) and stir fry till crisp. I usually add mushrooms first and cook and add the others later so they do not get overcooked.
Add sauces and salt. Be careful with the salt as soy sauce has salt. Also, different soy sauces have different sodium levels.
Add the dumplings/ momos and stir fry.
Sprinkle chopped spring onions and serve hot as an appetizer or a main. Enjoy!