Wholewheat and Rice Flour Dumplings

Momos or Dumplings, whatever you wish to call them is broadly dough wrapped around a filling. This was my second attempt at making them and I definitely did better with the consistency and thinness of the dough. Practice makes a dish closer to perfect. These are so tasty to eat but making them from scratch requires both patience and time. I made a simple filling with vegetables and peanuts (for the crunch) that I had at home but rolling the dough and folding each was a time consuming yet rewarding process. You can make dumpling dough with 100 % wholewheat as well or 100% plain flour both of which would be much easier to roll.

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Total cook time: 45 minutes + 1 hour prep time

Servings: 16 dumplings

Ingredients

  • 60 gms wholewheat flour (You can use 100% wholewheat flour or 100% plain flour as well)
  • 60 gms rice flour
  • ½ tsp salt
  • 100 ml boiling water to knead the dough (the amount of water may vary with the type of flour used so add water in small batches and mix the dough until it is well combined. The dough should not be too wet and sticky as it would be harder to roll)

For Filling:

  • 1 tbsp oil
  • 1 green chilli (chopped)
  • 2-3 garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • ½ blended broccoli head
  • 6 chestnut mushroom (chopped)
  • 6-8 crushed peanuts
  • 1 spring onion (chopped)
  • 1 carrot (grated)
  • 1 cup cabbage (grated)
  • 2 tbsp soya sauce
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 1 tsp red chilli powder
  • Salt to taste

Method

For dumpling dough

  1. In a bowl, mix the flour and salt.
  2. Add boiling water in small batches and use a spoon to mix the dough as it will be hot. Ensure that the dough is not too wet and sticky.
  3. Once the dough cools down, knead with your hand for 8-10 minutes.
  4. Cover the dough with cling film and rest it for 30 minutes.

For Filling

  1. Heat oil in a pan.
  2. Once hot, add the ginger, garlic and green chilli.
  3. Add the spring onions and crushed peanuts and stir.
  4. Next, add the vegetables: blended broccoli, cabbage, mushrooms and carrots and mix.
  5. Add the salt, red chilli powder, sesame seeds, sugar and soya sauce and vinegar mix and stir. Adjust the spices as per your taste.
  6. Cover with a lid and let the vegetables cook on medium heat for 10-15 minutes, stirring occasionally.
  7. Once cooked, keep aside to cool down.

To make the dumpling

  1. Boil a steamer with water and cover it with a lid so it retains the steam. Line a plate with greaseproof paper so the dumplings do not stick to the base.
    Options: For making dumplings, you would ideally use a bamboo steamer but as I did not have one, I used a regular steamer. You could also steam in a deep pan. Fill the pan with about 2 inches water and boil it with the lid covered. Have a bowl/any block that can hold a raised plate to place the dumplings. To cook, you close the pan with a lid.
  2. Dust some flour on the surface and roll the dough about 1mm thick without breaking it (see below). I divided my dough into 4 portions and cut out 3-inch circles but if you are a pro at rolling, you can cut out equal portions and roll the dough circular.
  3. Fill the dough with the filling. 3/4 to 1 tbsp filling is a good amount per dumpling ensuring the filling is within 1 cm from the edges.


4. Fold the dough as per your desired shape. I preferred the triangle as the mixed dough was quite delicate and other designs got some to tear. If you are using wholewheat dough, you could be more creative with youtube videos. I used this video for some inspiration.

5. Once the dough is sealed, place it in the steamer in batches of 6-8 and steam for 10-12 minutes on medium heat until the outside is translucent.

6. Repeat until all dumplings are cook.

7. Serve it with a dip of your choice.

Hope you enjoy this!

Payal

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