These Fried Momos with a Spicy Tomato Chutney are delicious! They are some of the BEST vegan dumplings I've ever made. This recipe is in collaboration with the wonderful Anjali from Beextravegant. Go check her out to discover mouth-watering veganised Indian recipes!
Why You'll Love This Recipe:
- VEGAN - Yes, that's right, these delicious fried momos are vegan. They're full of delicious veggies and absolutely delicious.
- The BEST Momo Sauce - this momo sauce is so tasty and simple to make. It combines a number of ingredients including red chillies, garlic, tomatoes, and soy sauce. The result is a stunningly smooth spicy tomato sauce.
Ingredients For Fried Momos
Okay, I'm going to be honest with you, this is not a weeknight "whip up in 10-minutes" dinner. This is a weekend project, one to spend with friends and/or family. I genuinely believe that making dumplings is one of the most rewarding and comforting activities to do either on your own, or with company! So get to your kitchen and make these fried momos and momo sauce this weekend!
Here's what you'll need:
- 20 store-bought or homemade dumpling wrappers
For The Fried Momo Filling:
- 1 tbsp veggie oil
- 2 spring onions, finely chopped (save some for garnish)
- 3 cloves of garlic, minced
- 1 tsp ginger, minced
- 1.5 cups finely chopped veggies (cabbage, carrots, mushrooms)
- 1 tsp soy sauce
- ½ tsp black pepper
- salt to taste
For The Momo Chutney:
- 8 dry red chillies
- 5 garlic cloves
- 3 tsp oil
- 1 tsp soy sauce
- salt and black pepper, to taste
- 2-3 tomatoes
- 3 tsp sugar
How To Make Fried Momos
Step 1 - Make Your Filling
- 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.
Step 2 - Dumpling Assembly
- 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.
Step 3 - Fry Your Momo
- 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.
Stpe 4 - 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!
Want More Dumplings Recipes?
If you’re a fan of dim sum, then you’re going to love these homemade Chicken Siu Mai, aka, Chinese open-top dumplings. They’re so juicy and full of flavour. They require no folding, just a bit of squishing and shaping!
Filled with tofu, cabbage, carrot, vermicelli noodles, and sauces, these vegan rice paper dumplings will become your new go-to snack.
Fried Momo [Vegan Dumplings]
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!
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