Sweet Corn Spring Onion Momo Recipe – Sweet Corn Dumplings
Momos are a staple in Chinese and Tibetan cuisine, loved for their delicate, chewy dough and flavorful fillings. In this unique variation, we combine the sweetness of corn with the mild crunch of spring onions, enhanced with a spicy kick from Sriracha sauce. These Sweet Corn Spring Onion Momos are a perfect appetizer or snack, served hot with a dipping sauce for a delightful taste experience. Ideal for weekends or festive gatherings, this recipe is simple to prepare and is sure to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet corn (coarsely ground) | 1 cup |
| Spring onion (bulb & greens), finely chopped | 1/2 cup |
| Sriracha sauce | 3 tbsp |
| Black pepper powder | 1/4 tsp |
| Salt | To taste |
| All-purpose flour (Maida) | 1 cup |
| Water (for kneading dough) | As needed |
| Oil (for frying corn) | 1 tbsp |
| Butter paper or oil (for greasing steamer) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~3g |
| Carbohydrates | ~25g |
| Fat | ~1g |
| Fiber | ~2g |
| Sodium | ~230mg |
| Cholesterol | 0mg |
Preparation & Cooking Time
| Stage | Time |
|---|---|
| Preparation time | 25 minutes |
| Cooking time | 25 minutes |
| Total time | 50 minutes |
Servings
This recipe yields 4 servings.
Cuisine: Chinese
Course: Appetizer
Diet: Vegetarian
Instructions
Step 1: Prepare the Momo Dough
Start by preparing the momo dough, which serves as the base for these delicious dumplings. In a large mixing bowl, add 1 cup of all-purpose flour (maida). Slowly add water, a little at a time, kneading continuously to form a soft, medium-stiff dough. The dough should be smooth and not sticky. Once kneaded, cover the dough with a damp cloth and set it aside for about 1 hour. This resting period ensures the dough becomes soft and easy to work with.
Step 2: Make the Corn Spring Onion Filling
While the dough is resting, you can prepare the flavorful filling for the momos. In a saucepan, heat 1 tablespoon of oil over medium heat. Add the coarsely ground sweet corn and stir-fry for 3-4 minutes, allowing the corn to cook through. Next, add the finely chopped spring onions, both the bulb and the greens. Stir in 3 tablespoons of Sriracha sauce, a pinch of black pepper powder, and salt to taste. Continue sautéing the mixture for another 2-3 minutes until everything is well combined and the corn is tender. Turn off the heat and let the filling cool down.
Step 3: Shape the Momo Dough
Once the dough has rested, divide it into 12 equal portions (approximately the size of a lemon). Take one portion and roll it into a smooth ball. On a clean, flat surface, use a rolling pin to roll the dough into a thin circle (about 3-4 inches in diameter). The dough should be rolled out as thin as possible to ensure a delicate, light texture when steamed.
Step 4: Fill and Pleat the Momos
Once you have rolled out the dough, place a tablespoon of the cooled corn and spring onion filling in the center of each dough circle. Carefully fold the edges of the dough to form a half-moon shape. Pinch the edges together and begin pleating along the perimeter to form the traditional momo shape, sealing in the filling tightly.
Repeat the process with the remaining dough and filling. Once all the momos are shaped, place them under a damp cloth to prevent them from drying out.
Step 5: Steam the Momos
To steam the momos, you can use either a traditional bamboo steamer or a regular idli steamer. If you’re using a bamboo steamer, ensure that the water in the base of the steamer is boiling before placing the momos inside. Alternatively, if you’re using a regular steamer, fill the steamer with water and bring it to a gentle boil.
Grease the steamer basket with oil or line it with butter paper to prevent the momos from sticking. Place the momos in the steamer, making sure they are not touching each other. Steam the momos for 10-15 minutes, or until the dough turns shiny and the momos are cooked through.
Step 6: Serve and Enjoy
Once the momos are steamed, remove them from the steamer and transfer them to a serving platter. Serve the Sweet Corn Spring Onion Momos hot with a side of Peanut Chilli Dipping Sauce or any dipping sauce of your choice. For a more complete meal, pair them with a warm bowl of Vegetarian Thukpa (noodle soup).
These momos make for a delightful appetizer, especially for a casual weekend dinner or when entertaining guests. Their delicate, flavorful filling combined with the soft, chewy dough will leave everyone craving more!
Tips for Success
- Dough consistency: Ensure the dough is soft but not sticky. If it’s too sticky, add a little more flour; if it’s too dry, add a tiny bit more water.
- Steaming: If you don’t have a bamboo steamer, a traditional idli steamer or any tiered steamer will work just fine. Just make sure the water is boiling before steaming.
- Filling variations: Feel free to customize the filling by adding other vegetables like mushrooms, carrots, or bell peppers for more texture and flavor.
- Serving suggestions: These momos are best enjoyed with a tangy dipping sauce or a warm soup, making them perfect for a light meal or appetizer.
Note: Momos can be frozen before steaming. To freeze, simply shape the momos and place them on a tray in a single layer. Once frozen solid, transfer them to a zip-top bag and store in the freezer. To cook, simply steam the frozen momos for an additional 5-7 minutes.
