Darjeeling Momos with Spicy Dipping Sauce
Paneer and Vegetable Dumplings
Why This Recipe Works
These Himalayan-style dumplings are a beloved street snack filled with a savory mixture of paneer and shredded vegetables. The unique cooking method combines pan-frying for a crispy base and steaming for a tender wrapper.
Instructions
Mix the flour and salt with water to form a smooth dough, then let it rest under a damp towel. Stir the dipping sauce ingredients together until the sugar dissolves.
Sauté the ginger and garlic, then add carrots, cabbage, paneer, and soy sauce. Cook until the vegetables are tender and the pan is dry. Once cool, pulse in a processor until finely chopped and stir in scallions.
Divide the dough into 20 small balls and roll each into a 3-inch circle. Place a spoonful of filling in the center, fold in half, and pinch the edges into pleats to seal.
Fry the momos in an oiled pan for 3 minutes until the bottoms are dark brown. Add a splash of water, cover tightly, and steam for 5 minutes until the wrappers look translucent.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate momos for up to 3 days. Freezes well for 2 months. Store dipping sauce separately for up to 1 week.
Can I make this ahead of time?
The dough can be made a day ahead and refrigerated. The filling can be made 2 days ahead.
