Super crisp and golden Pan Fried Momos recipe with detailed step by step pictures. Veg Pan Fried Momos Video Recipe. Pan Fried Vegetable Momos – a crispy delicious low calorie snack!
Low Calorie Pan Fried Momos is a delicious snack recipe that is shallow-fried on a hot pan and steamed until the outer layer is golden & crisp. I love momos and have been wanting to try fried momos at home since forever. Unlike deep-fried momos, this recipe is a shallow-fried one but the momos are really crisp & tasty too.
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The technique of steaming & frying momos in a pan is magical. With just little oil to crisp up the bottom of the momo and to turn it to a golden color, it is then steamed and the trick to have a really hot pan – cast iron works the best. Do not use any light weight or non-stick cookware for this recipe, as sizzling the pan could cause the coating to erode and also, momos do not turn out as crispy.
Pan fried vegetable momos use a mixed vegetable stuffing seasoned with simple salt, pepper powder and soy sauce. The trick is to fill the momo with enough vegetable stuffing so that they turn out plump and delicious.
Momos can be shaped in any way that is easier for you – I am not an expert in making gyoza shape, so I just made them into half-moons and gave them a fancy frill at the end. It doesn’t change anything about the taste! So go for the traditional momo shape or half-moon or proper gyoza as you prefer. Do checkout the video recipe for the making & cooking technique.
Key Ingredients
The dough for pan fried momos is made with All-Purpose Flour and Corn Flour, along with salt. Adding corn flour to the dough makes the momos very crisp and it also becomes possible to roll it out as thin as possible.
The stuffing for the pan fried vegetable momos is made with Finely Chopped Mixed Vegetables like Carrots, French Beans & Cabbage. You can also use Mushrooms, Corn, Broccoli or Greens. In store-bought or ready-to-use frozen momos, a couple of vegetables are added at the maximum but when made at home, we can make it as healthy as possible by including many vegetables.
The vegetable stuffing is flavored with Black Pepper Powder, Salt and Soy Sauce.
Spring Onions make the filling as well as pan fried momos really flavorful. In case if sprint onions are not available, you can replace it with Cilantro/Fresh Coriander Leaves.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Pan Fried Momos
Making pan fried veg momos is simple and easy if you learn the technique of rolling and folding the momos. It is all about practice and as you keep making, the shapes get better. However, not everything is in the shape of the momo. There are a few tips and notes to be followed, which ensures that this recipe never fails.
The dough for momo should be soft, non-sticky and easily pliable. As it is made from a mixture of all-purpose flour and corn flour, it can dry out quickly. Add a few drops of oil and keep kneading it until it bounces back when touched.
Roll the momo dough as thin as possible. Do not use too much flour to dust, as that can cause the momos to turn harder and not flaky when cooked.
Make sure the veg stuffing is properly sealed when the momo is shaped. Use water to stick the ends together and then make the frill pattern so that the stuffing doesn’t ooze out when cooking the momos.
Always use a heavy pan preferably cast iron to make the pan fried dumplings as the cooking technique requires high heat and as water is added to create the sizzle, it could cause damage to delicate cookware like non-stick.
Substitutions & Variations
The choice of vegetables used in the stuffing is based on the preference and availability. You can use anything from carrots, French beans, cabbage, mushrooms, broccoli, greens or sweet corn to make the veg stuffing.
It is optional to use corn flour along with all-purpose flour to make the momo dough but it helps make the fried momos extra crispy.
You can use the same recipe to make deep fried momos too. Alternatively, the same recipe can be used for making steamed momos as well.
Storing & Serving Suggestions
Pan Fried Momos are best served hot with some garlic red chilli chutney or schezwan sauce. They stay crisp and light when hot and can turn slightly soft on cooling down. But it is easy to reheat them in the same pan until crisp again before serving. It is very easy to make the momos and freeze them in portions in ziplock bags or airtight containers. To use the frozen momos, thaw them in room temperature and then proceed to follow the recipe.
Pan Fried Vegetable Momos Video Recipe
Pan Fried Momos Recipe with Step by Step Pictures
In a mixing bowl add 1 cup all-purpose flour, 1 tablespoon corn 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 & soft.
Add 1 teaspoon of oil and knead again for 4-5 mins. Set this aside for ten mins.
In a pan heat 2 teaspoon of oil. Add 5-6 garlic cloves finely chopped.
After a few seconds, add 1 onion finely chopped and fry for a minute.
Next add almost 2 cups of mixed vegetables finely chopped (I used carrot, French beans and cabbage). Fry for 2-3 mins on medium flame.
Add salt required and cook covered for 5-7 mins on low flame.
Now add 1 teaspoon soy sauce, ½ teaspoon pepper powder and mix well. Cook for a minute.
Finally add 3-4 stalks of chopped spring onion greens and stir fry for a minute. Remove from flame and let this mixture cool down completely.
Make small sized balls from the momo dough. Roll each ball of dough until smooth and set aside. The balls should be couple of centimeters in diameter, not more.
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/dust some flour on the surface of the dough if it is sticky while rolling.
Place a tablespoon of the prepared veggie stuffing in the center of the rolled momo sheet. Do not under-stuff or overstuff the momo. Adjust the amount of stuffing depending on the size of the rolled out momo sheet.
To start shaping the momo, apply some water along the edges of the sheet and fold it in half. Tightly seal the edges together. The momos can be left at this shape too.
Make frills at the sealed end by making small folds. Refer to the video recipe for more details. Repeat this with the rest of the momos.
Meanwhile, set a cast iron pan with 2 teaspoon oil on medium heat. Once hot, reduce the heat. Place the prepared momos in the hot pan.
Cook for 3-4 mins until the bottom is crisped up and golden. The top of the momo should look plump. It is optional to flip the momos at this stage. I flipped them and cooked on the other side for 2-3 mins.
Flip them again and when the pan is really hot, quickly pour ¼ cup of water. Be cautious when pouring the water as it can sizzle and splutter around.
Quickly cover the pan and steam cook for 5-6 mins.
When all the water has evaporated and the top of the momos change color and look cooked, let them crisp up for another 2 mins. Remove from heat.
Serve hot with chilli garlic chutney or schezwan chutney.
Recipe Notes
- Adjust spices as per preference.
- The momo sheet should be rolled as thin as possible to get the momos crispy and golden.
- Make sure the pan is hot when the momos are being shallow-fried and later steam cooked for best results.
- It is recommended not to use non-stick cookware for making this recipe.
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📖 Recipe
Pan Fried Momos | Pan Fried Vegetable Momos | Veg Pan Fried Momos Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Momo Dough –
- 1 cup All Purpose Flour
- 1 tablespoon Corn Flour
- Salt as required
- 1 teaspoon Oil
- Water as required
For the Veg Momo Stuffing –
- 1 Onion Finely Chopped
- 5-6 Garlic Cloves Finely Chopped
- 2 cups Mixed Vegetables Finely Chopped Carrots, French Beans, Cabbage
- 3-4 Spring Onions Stalks Finely Chopped
- 1 teaspoon Soy Sauce
- ½ teaspoon White/Black Pepper Powder
- Salt as needed
- 2 teaspoon Oil
To Pan Fry Momos –
- 2-3 teaspoon Oil
- ¼ cup Water
Instructions
- In a mixing bowl add 1 cup all-purpose flour, 1 tablespoon corn 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 & soft. Add 1 teaspoon of oil and knead again for 4-5 mins. Set this aside for ten mins.
- In a pan heat 2 teaspoon of oil. Add 5-6 garlic cloves finely chopped.
- After a few seconds, add 1 onion finely chopped and fry for a minute.
- Next add almost 2 cups of mixed vegetables finely chopped (I used carrot, French beans and cabbage). Fry for 2-3 mins on medium flame.
- Add salt required and cook covered for 5-7 mins on low flame.
- Now add 1 teaspoon soy sauce, ½ teaspoon pepper powder and mix well. Cook for a minute.
- Finally add 3-4 stalks of chopped spring onion greens and stir fry for a minute. Remove from flame and let this mixture cool down completely.
- Make small sized balls from the momo dough. Roll each ball of dough until smooth and set aside. The balls should be couple of centimeters in diameter, not more.
- 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/dust some flour on the surface of the dough if it is sticky while rolling.
- Place a tablespoon of the prepared veggie stuffing in the center of the rolled momo sheet. Do not under-stuff or overstuff the momo. Adjust the amount of stuffing depending on the size of the rolled out momo sheet.
- To start shaping the momo, apply some water along the edges of the sheet and fold it in half. Tightly seal the edges together. The momos can be left at this shape too.
- Make frills at the sealed end by making small folds. Refer to the video recipe for more details. Repeat this with the rest of the momos.
- Meanwhile, set a cast iron pan with 2 teaspoon oil on medium heat. Once hot, reduce the heat. Place the prepared momos in the hot pan.
- Cook for 3-4 mins until the bottom is crisped up and golden. The top of the momo should look plump. It is optional to flip the momos at this stage. I flipped them and cooked on the other side for 2-3 mins.
- Flip them again and when the pan is really hot, quickly pour ¼ cup of water. Be cautious when pouring the water as it can sizzle and splutter around.
- Quickly cover the pan and steam cook for 5-6 mins.
- When all the water has evaporated and the top of the momos change color and look cooked, let them crisp up for another 2 mins. Remove from heat.
- Serve hot with chilli garlic chutney or schezwan chutney.
Video
Notes
- Adjust spices as per preference.
- The momo sheet should be rolled as thin as possible to get the momos crispy and golden.
- Make sure the pan is hot when the momos are being shallow-fried and later steam cooked for best results.
- It is recommended not to use non-stick cookware for making this recipe.
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