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Deep-Fried Veggie Momo
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5 from 1 vote

Fried Momo [Vegan Dumplings]

These Fried Momos with a spicy momo sauce are delicious!
Total Time45 minutes
Course: Side Dish, Snack
Cuisine: Indian
Servings: 2 Portions
Author: Emily Roz

Ingredients

  • 20 store-bought or homemade dumpling wrappers

For The Veggie Filling

  • 1 tablespoon veggie oil
  • 2 spring onions, finely chopped (save some for garnish)
  • 3 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1.5 cups finely chopped veggies (cabbage, carrots, mushrooms)
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper
  • salt to taste

For The Momo Chutney

  • 8 dry red chillies
  • 5 garlic cloves
  • 3 teaspoon oil
  • 1 teaspoon soy sauce
  • salt and black pepper, to taste
  • 2-3 tomatoes
  • 3 teaspoon sugar

Instructions

For The Momo Dumplings

  • Start by chopping the vegetables.
  • In a pan, heat oil, then add in your finely chopped garlic and minced ginger. Sauté for 2-3 seconds on medium low heat.
  • Add in your spring onion whites and fry for half a minute, then add all of the finely chopped vegetables.
  • Stir fry the vegetables on a medium heat for 2-3 minutes.
  • Add in your soy sauce, salt, and pepper, cook for 2-3 minutes more.
  • Turn off the heat and add in the spring onion greens. Combine well and then set the filling aside until it cools completely.
  • Grab your dumpling wrappers and place 2-3 teaspoon of vegetable filling into the center of the wrapper. Pleat the dumpling in a clockwise motion until the dumpling is sealed. Repeat this step until all the momo filling and/or dumpling wrappers are used up. Keep them under a moist paper towel so they don't dry out.
  • Get a pan of oil (probably around 400ml of veggie oil) and place on medium heat for 4 minutes. The oil should be hot enough. Place your Momo into the pan of oil and deep fry for 2-5 minutes or until golden. Remove and place on a paper towel to remove any excess oil.

For The Momo Chutney

  • Drop the red chillies and tomatoes into boiling water and cook for 8 minutes to blanch the tomatoes and rehydrate the chillies. Remove and set aside to cool. Peel off the tomato skin.
  • Add everything to a blender and blend until smooth.
  • Serve up with the deep-fried HOT Momos and enjoy!