Momo’s are a steamed dumpling, its origin is Tibet/ Nepali region. It has become a very popular street food across India. I LOVE momo’s they are like little steamed pockets of happiness. Holy moly these Schezwan Paneer Momos were a family favorite. I wasn’t expecting that because my family is not very big on dumplings or Chinese cuisine. My fil LOVED these and he is hard to please with foods like this. Although my schezwan sauce ended up being a lot spicier than I expected, because of my pepper we all really enjoyed them.
Also save the leftover dough I have another recipe coming next week! I hope you all enjoy this as much as we did. Don’t forget to tag me @zheelicious if you make this, can’t wait to see your recreation 🙂
Stay happy, stay hungry!
|Prep time: 20 minutes||Cook time: 5 minutes||Total time: 25 minutes||Makes: 15 momos|
- 2 ½ cups paneer, shredded
- 1 cup cabbage, shredded
- 2 green onions, chopped
- ½ cup schezwan sauce
- 1 tbsp soy sauce
- 1 tsp vinegar
- Salt to taste
- 1 tsp agave nectar or honey
- Cilantro, chopped (optional)
- 2 cups all purpose flour
- 2 tsp oil
- ⅓ cup water + more if needed
- Salt to taste
- ½ cup soy sauce
- 1 inch ginger grated
- 1 tsp sesame seeds
- 1 tbsp agave nectar
- In a bowl add flour, oil, salt, and mix. Add water as needed and knead the dough into a ball. Rest the dough for 30 minutes.
- In a bowl add all the ingredients for the dipping sauce, set aside until ready to use.
- In a mixing bowl add paneer, cabbage, green onions, schezwan sauce, soy sauce, vinegar, salt (if needed), agave or honey, and cilantro. Mix until all the paneer is nicely coated.
- Take about 1 tsp of the momo dough, dust the surface with all purpose flour to prevent sticking. Roll it out into a thin circle about 3 inch diameter using flour if and as needed.
- Put in about 1 tbsp of paneer filling and lift up from one side and start pleating the momo. ( you can do any shape that is comfortable and attainable for you). Repeat this until the paneer filling is done.
- Put the momos on an oiled plate to prevent them from sticking.
- In a pan heat some oil, once the oil is hot add the momos. Let them cook for about 2 minutes or until the bottom is crispy. Add ¼ cup of water to the pan and cover the pan. Cook for 3-4 minutes, the momos will be nice and glossy.
- Serve hot with the dipping sauce!
- You can totally use a wonton wrapper or dumpling wrapper instead of making the dough at home.
- You can use store bought schezwan sauce, I made mine at home using this recipe.
- If you are making schezwan sauce at home make sure your dried red chillies are not too spicy. You may have to adjust the amount of schezwan sauce if your schezwan sauce is too spicy according to your taste.
- You can steam the momos instead of pan searing them.
- You can use extra firm tofu in this if you wish, just crumble and make sure the tofu is dry.
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