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Ingredients
- Refined flour (maida) 1 cup
- French beans finely chopped 10
- Carrot finely chopped 1 medium
- Fresh button mushrooms finely chopped 4-5
- Spring onions finely chopped 2
- Bean sprouts 1/4 cup
- Cashewnuts chopped 8-10
- Ginger finely chopped 1 inch piece
- Green chilli finely chopped 1
- Black peppercorns crushed 8-10
- Light soy sauce 1/2 tablespoon
- Sesame oil (til oil) 1 teaspoon
- MSG optional 1/4 teaspoon
- Salt to taste
- Spring onion greens chopped 1
Details
Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Mix the refined flour with five tablespoons of water and knead into a stiff dough. Cover with a damp cloth and set aside for fifteen minutes. For the filling, combine the French beans, carrot, mushrooms, spring onions, bean sprouts, cashewnuts, ginger, green chilli, peppercorns, soy sauce, sesame oil, MSG and salt in a large bowl. Divide the dough into sixteen equal portions and roll into small thin discs. Place a spoonful of the vegetable filling in the centre of each disc and bring the sides together in the centre, pinching firmly together to form a dumpling. Line a steamer rack with a clean, damp piece of muslin and arrange the momos on it. Place the rack in the steamer, cover and steam for eight to ten minutes, until the momos are cooked through. Transfer to a serving plate. Garnish with spring onion greens and serve hot with Sichuan sauce.
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