Fried DIM-SUM (MoMo’s-Veg):
Traditionally a basic diet of a regular Tibetian people got so much popularity in the north Indian streets nowadays, coz of that very high popularity & high demand the dish evolves accordingly.
So in the streets of north India, you’ll see a lot of variation in the DimSums aka Momos or you can say it a stuffed dumpling made from refined flour & you can choose your stuffing accordingly, whether it should be veg or non-veg its all up to you & your needs.
Authentically the DimSums are only cooked in the steamer & the outcome is a sizzling hot, soft & juicy dumpling, accompanied by the chili garlic sauce. But as being a star dish in the streets its variations are like deep-fried, pan-seared, bar-bae-cued screwed, or something like gravy tossed with some veggies. Some of the QSRs are selling chocolate gravy-tossed Dimsums too, but if you asked me out honestly the steamed version is the best of all coz it carries authenticity with it.
Historically Dim-sum culture begins in the tearooms in the latter half of the 19th century in the port city of ‘Guangzhou’, the capital of ‘Guangdong’ after opium dens were banned throughout the country. Silk road travelers & traders would take breaks in the tea houses for a Dim-sum meal. As they continued to travel, the practice continued to spread and gained popularity throughout the region, especially in Hong Kong.
I’ve prepared the modified version of the dish, which is the fusion deep fried with a crunchy shell body. Just have a look at my preps & donate some claps if you like it.
RECIPE
Serving : 2pax(12–14piece)
Time: 60–80 min
cooking temperature: Deep fry- medium;350°F | 178°C
Steam — high;212°F | 100°C
Ingredients required:
1. Dough for dumplings:
Refind all-purpose flour — 125gm
Salt — 3gm
Refined Oil — 3ml
Water — 30–50ml(as per required)
*dough should be stiff & soft with a good holding & stretch in it.
2. Stuffing of vegetables :
Refined oil — 15 ml
Chopped garlic, ginger & gr. Chilies — 5gm,5gm,5gm — 15gm
Spring onion (scallions) -3 to 4 nos. Small size
Chopped vegetables (cabbage,carrots & french beans) — (80gm,30gm,40gm) — 150gm
Chopped cottage cheese (paneer)- 50gm (optional)
Soy sauce- 12ml
Salt — 7–12gm (to taste )
Black pepper powder — 7gm (as per required)
3. Chilli garlic sauce (accompaniment):
Oil — 10ml
Garlic chopped — 12gm
Red chili whole — 5gm
Red chili crushed — 5gm
Red chili powder — 5gm (Kashmiri)
Soy sauce — 5ml
Salt & sugar to taste
Method:
STEPS:
1. Take a bowl & mix all the ingredients mentioned in the dough section, kneed it with a soft hand & cover it with the wet damp duster & rest it for 10–15min.
2. After resting cut out the 10gm ball from the dough & again cover it with a damp duster & keep it on rest.
3. For stuffing in a frying pan add the oil & saute the garlic in it along with the ginger & gr. Chilies, add the rest of the ingredients apart from the spring onions & cottage cheese cook it well.
4. Add the seasoning along with soy sauce & cook it well.
5. Add spring onions & cottage cheese, toss it well & keep it aside for chilling.
6. With the help of a rolling pin roll out the dough balls into sheets & stuff them with the stuffing (1 tsp of stuffing in each dumpling/dim sum — 15–20gm).
7. Give them desired shape as per your comfort.
8. In a steamer steam the dim sums are partially 30% & then add them into the fryer for frying, fry it till golden brown & serve it hot.
9. For chili garlic sauce soak all the mentioned chilies in hot water for an hour, then in a frying pan add oil along with garlic saute it till blonde & then add the paste of soaked chilies & then cook it well. Add on the seasoning cook it well & serve it cool along with dim sum.
Serving tip:
Serve it in a bamboo basket.
Serve it piping hot.
Suggested pairing (Drink) :
Any cold milk-based beverage will go with it, for ex- any shakes or frappe.
Nutrition Info: (per serving)
Calories: 53 cal
Carbohydrates: 9 gm
Protein: 2 gm
Fat :3 gm
Sodium : 159 mg
Potassium :54 mg
Iron: 1 mg
