Sweet Corn Spring Onion Momos | Corn Momo Recipe

Tasty & delicious Sweet Corn Spring Onion Momos recipe with detailed step by step pictures. Easy Corn Momo recipe – perfect starter/appetizer or snack!

So I have done it again. The Momos. This time I made them with sweetcorn & spring onion – off the menu of a popular Momo joint. The last time I posted my experience making the vegetable momos, I talked about how we see so many small road side momo stalls that have sprouted all over the city. Yes, they are cheap and they are tasty but often times I find the stuffing to be predominantly made with just cabbage (of course, the cheapest of stuff too).

A momo doesn’t have to be exotic and please – no paneer momos! Sweet Corn however does go really well in a momo. There are two possible flavor combinations – sweetcorn + spring onion or sweetcorn + spinach – both such classic combos, taking the flavor of momos to next level. Since I had fresh spring onion in my fridge, I ended up using it. These sweet corn spring onion momos were extremely delicious, even if I say so myself.

Coming to the challenge of making the momos, I think I have improved a bit from my last trial - texture wise. I rolled the momo sheet as thin as possible and bringing the shape of the momo was also fairly easy this time. When I spotted golden sweetcorn and bright green spring onions like tiny jewels from inside the steamed momo, my heart did a double jump in joy – that is the true mark of a good momo. These momos were melt in mouth soft and packed with flavor 🙂

How to make Sweet Corn Spring Onion Momos

📖 Recipe

Sweet Corn Spring Onion Momos | Easy Corn Momo Recipe

Ramya

Tasty & delicious Sweet Corn Spring Onion Momos recipe with detailed step by step pictures. Easy Corn Momo recipe – perfect starter/appetizer or snack!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Snack, Appetizer, starters

Cuisine Indian Street Food, Indo-Chinese Recipes

Servings 15 Momos

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

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For the Outer Covering –

• ▢ 1 cup All Purpose Flour 1 cup
• ▢ 1 teaspoon Oil
• ▢ Salt as required
• ▢ Water as required

For the Momo Stuffing –

• ▢ 1 cup Sweetcorn Kernels
• ▢ 3-4 Spring Onions Stalks
• ▢ ½ teaspoon Soy Sauce
• ▢ ¼ teaspoon White/Black Pepper Powder
• ▢ Salt as needed
• ▢ 1 teaspoon Oil plus extra for oiling the steamer plates

COOK MODEPrevent your screen from going dark

Instructions

 

• In a bowl, add all-purpose flour and salt. Adding water little by little, knead the dough soft and firm. There should not be any cracks and the dough should be pliable. Add 1 teaspoon of oil and knead again. Set this aside for ten mins.
• In a pan heat 1 teaspoon of oil. Add finely chopped spring onion bulbs and fry for few seconds. Add sweetcorn kernels, add salt required and stir fry for 5-7 mins on low flame. Add soy sauce, pepper powder, chopped spring onion greens and stir fry for a couple of minutes. Remove from flame and let this mixture cool down completely.
• Roll the prepared dough into a log and cut it into equal sized roundels. Roll each cut piece into a ball and set aside. The balls should be couple of cms in diameter.
• Take a ball of dough and roll it as thin as possible. When the rolled sheet is lifted, it should be as thin as a sheet of paper. Apply oil/flour on the surface of the dough if it is sticky while rolling. Place a teaspoon of the prepared sweetcorn stuffing in the center of the rolled momo sheet. To start making the momo, take an edge of the rolled dough and form pleats one after another, while pressing them together. Bring the pleats together and seal them at the top by giving a quick twist. Repeat this with the rest of the momos.
• Meanwhile, set the steamer going on. Oil the steamer plates or line the bamboo steamer with parchment paper and place the prepared momos. Steam cook for 7-10 mins or until the momos look translucent and have a shiny gloss. Remove from heat.
• Serve hot with chilly garlic chutney.

Notes

• Instead of sweetcorn spring onion, spinach can be used as well.
• Adjust pepper powder as per taste preference.
• The momos turn soft if the rolled out momo sheet is thin. Make sure to roll it as thin as possible.
• Don’t use too much flour to dust the momo sheet, use few drops of oil instead.
• Greasing the steamer plates is important to avoid momos from sticking to the plate. Alternatively, you can line the bamboo momo steamer with parchment paper too.
• Don’t over steam the momos as they can turn hard.

Keyword Appetizers, Snacks, Snacks/Appetizers

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Sweet Corn Spring Onion Momos Recipe with Step by Step Pictures

In a bowl, add all-purpose flour and salt. Adding water little by little, knead the dough soft and firm. There should not be any cracks and the dough should be pliable. Add 1 teaspoon of oil and knead again. Set this aside for ten mins.

In a pan heat 1 teaspoon of oil. Add finely chopped spring onion bulbs and fry for few seconds. Add sweetcorn kernels, add salt required and stir fry for 5-7 mins on low flame. Add soy sauce, pepper powder, chopped spring onion greens and stir fry for a couple of minutes. Remove from flame and let this mixture cool down completely.

Roll the prepared dough into a log and cut it into equal sized roundels. Roll each cut piece into a ball and set aside. The balls should be couple of cms in diameter.

Take a ball of dough and roll it as thin as possible. When the rolled sheet is lifted, it should be as thin as a sheet of paper. Apply oil/flour on the surface of the dough if it is sticky while rolling.

Place a teaspoon of the prepared sweetcorn stuffing in the center of the rolled momo sheet.

To start making the momo, take an edge of the rolled dough and form pleats one after another, while pressing them together.

Bring the pleats together and seal them at the top by giving a quick twist. Repeat this with the rest of the momos.

Meanwhile, set the steamer going on (I used my idli steamer). Oil the steamer plates (idli plates in my case) and place the prepared momos.

Steam cook for 7-10 mins or until the momos look translucent and have a shiny gloss. Remove from heat.

Serve hot with chilly garlic chutney.

Recipe Notes

• Instead of sweetcorn spring onion, spinach can be used as well.
• Adjust pepper powder as per taste preference.
• The momos turn soft if the rolled out momo sheet is thin. Make sure to roll it as thin as possible.
• Don’t use too much flour to dust the momo sheet, use few drops of oil instead.
• Greasing the steamer plates is important to avoid momos from sticking to the plate. Alternatively, you can line the bamboo momo steamer with parchment paper too.
• Don’t over steam the momos as they can turn hard.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂