Momos. Dimsums. Potstickers. I’ve heard all these terms used, and I don’t know what the difference is. Where I come from, they’re called momos, and the best kind were the ones you could get at the Yashwant Place market near Chanakya cinema in Delhi.
Heads up: I’m still figuring out my dough recipe, so I used store-bought wonton wrappers which were splendid.
For the filling: 1 carrot; 1 medium-sized red onion; 5 small green onions; 2 sticks celery; 1 small bell pepper; 2 small bok choy; 1/4 cup low sodium soy sauce; 2 tbsp oil
How to: Julienne all the vegetables (cut them into very small, thin pieces). Heat the oil in a large wok or kadhai. Throw in the red onion and cook for a few minutes. Then add the carrots and peppers and cook some more. After a couple of minutes, add the celery and green onions. Stir and cook 2-3 more minutes. Add the soy sauce and let it simmer for 5-7 minutes.
Follow the instructions on the wonton wrapper package to fill and cook the momos. If you boil the momos, add a little oil to the water. It might help with the sticking. I did not pan-fry mine after dunking them in hot water.
For the red chili paste: 3-4 dried red chilies, 3-4 tbsp cider vinegar, 2 tbsp garlic.
How to: put it all in a food processor and blend it into a coarse paste.
Put a wee bit of the red chili paste on a momo, dip in soy sauce, and enjoy!