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Ingredients :
Ingredients -
Cabbage - 1 Small ( 5 to 6 cabbage leaf )
Water - For boil
Oil - 2 tbsp + For Shallow Frying
Chopped Capsicum - 1 Medium
Chopped Carrot - 1 Medium
Chopped Onion - 1 small
Chopped Garlic - 1 tbsp
Chopped Ginger - 1 tsp
Chopped Green Chilli - 1 tbsp
Red Chilli Sauce - 2 tbsp
Soya Sauce - 1 tbsp
Schezwan Chutney - 1 tbsp
Vinegar - 1 tsp
Salt - as per taste
Chopped Coriander - 2 tbsp
Boil the Cabbage:
Separate the cabbage leaves and wash them thoroughly.
Bring a pot of water to boil.
Blanch the cabbage leaves in boiling water for about 2-3 minutes until they are slightly tender.
Remove the leaves from water, drain, and let them cool. Squeeze out excess water.
In a separate pan, heat 2 tbsp of oil.
Add chopped garlic, ginger, and green chilli. Sauté for a minute until aromatic.
Then add Chopped Capsicum, Carrot, onion and cabbage saute for 1 Minute.
Add red chilli sauce, soy sauce, Schezwan chutney, vinegar and salt. Mix well and cook for another minute.
Take a cabbage leaf and place a spoonful of the prepared filling in the center.
Fold the sides of the cabbage leaf over the filling, covering it completely. Seal the edges to form a momo.
Repeat with the remaining filling and cabbage leaves.
Place the assembled momos in a steamer lined with cabbage leaves or parchment paper to prevent sticking.
Steam for about 10-12 minutes until the momos are cooked through and the cabbage leaves are tender.
Heat a non-stick pan with a little oil over medium heat.
Add chopped garlic and onion and saute for 1 Minute.
Place the assembled momos in the pan in a single layer, without overcrowding.
Shallow fry the momos until they turn golden brown and crispy on all sides, turning occasionally to ensure even cooking.
Then add remaining momos stuffing, chopped coriander and mix well.
Serve the steamed momos hot with a dipping sauce of your choice.
And
Serve the shallow-fried Schezwan momos hot with extra Schezwan sauce or any other sauce you prefer.