Jhol Momos are a delectable variation of traditional Tibetan momos, infused with a tangy and spicy tomato-based broth. These dumplings offer a unique twist with their flavorful, zesty sauce that enhances the taste of the succulent fillings.
Ingredients of Jhol Momos
For the Momos:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water (or as needed)
- 1 cup finely chopped cabbage
- 1 cup finely chopped carrots
- 1 cup finely chopped mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the Jhol (Broth):
- 2 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 1 large tomato, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup vegetable or chicken broth
- 2 tablespoons chopped cilantro
- Salt to taste
Instructions
Preparing the Momos:
- Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- Prepare the Filling: Heat vegetable oil in a pan over medium heat. Add grated ginger and minced garlic, sauté for a minute until aromatic. Add chopped cabbage, carrots, and mushrooms. Cook until the vegetables are tender, about 5 minutes. Stir in soy sauce, salt, and pepper. Remove from heat and let the mixture cool.
- Assemble the Momos: Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the vegetable filling in the center of each circle. Fold the edges over the filling and pinch them together to seal. Shape the dumplings into pleats or simply seal them into small pouches.
- Steam the Momos: Arrange the momos in a steamer basket lined with parchment paper. Steam the momos over boiling water for about 15-20 minutes, or until they are cooked through and translucent.
Preparing the Jhol (Broth):
- Prepare the Base: Heat vegetable oil in a large pan over medium heat. Add ginger-garlic paste and sauté until it turns golden brown. Add chopped tomatoes and cook until they become soft and pulpy. Stir in tomato paste, soy sauce, red chili powder, cumin powder, and coriander powder.
- Simmer the Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes. Adjust salt to taste and stir in chopped cilantro.
- Combine and Serve: Gently place the steamed momos into the simmering jhol. Let them cook in the broth for a few minutes, allowing the flavors to meld together. Serve hot, garnished with additional cilantro if desired.
Tips for Variation
- Different Fillings: Experiment with other fillings like minced chicken, beef, or tofu for a variety of flavors.
- Spicy Broth: Increase the amount of red chili powder or add a splash of hot sauce for extra heat.
- Herb Infusion: Add fresh herbs like basil or mint to the broth for a refreshing twist.
- Vegetable Variations: Substitute or add other vegetables such as bell peppers, spinach, or corn in the filling.
- Creamy Broth: Incorporate a splash of coconut milk for a richer, creamier texture.
- Garnishes: Top the dish with a sprinkle of toasted sesame seeds or a drizzle of sesame oil for added flavor.
Macros (assuming 4 servings)
- Calories: 250
- Protein: 8g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 4g
Frequently Asked Questions for Jhol Momos
- Can I use store-bought dumpling wrappers instead of making my own dough?
- Yes, store-bought dumpling wrappers can be used to save time. Simply fill and steam as directed.
- How can I make the broth less spicy?
- Reduce the amount of red chili powder and adjust the seasoning to your taste.
- Can Jhol Momos be frozen?
- Yes, you can freeze the steamed momos. Just make sure to cool them completely before freezing. Reheat them in the steamer or microwave.
- What can I serve with Jhol Momos?
- Jhol Momos are delicious on their own, but you can serve them with a side of steamed rice or a fresh salad.
Jhol Momos: A Spicy Twist on Traditional Dumplings
Jhol Momos are a delectable variation of traditional Tibetan momos, infused with a tangy and spicy tomato-based broth.
Ingredients
For the Momos:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup water or as needed
- 1 cup finely chopped cabbage
- 1 cup finely chopped carrots
- 1 cup finely chopped mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the Jhol (Broth):
- 2 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 1 large tomato finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon red chili powder adjust to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup vegetable or chicken broth
- 2 tablespoons chopped cilantro
- Salt to taste
Instructions
Preparing the Momos:
- Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- Prepare the Filling: Heat vegetable oil in a pan over medium heat. Add grated ginger and minced garlic, sauté for a minute until aromatic. Add chopped cabbage, carrots, and mushrooms. Cook until the vegetables are tender, about 5 minutes. Stir in soy sauce, salt, and pepper. Remove from heat and let the mixture cool.
- Assemble the Momos: Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the vegetable filling in the center of each circle. Fold the edges over the filling and pinch them together to seal. Shape the dumplings into pleats or simply seal them into small pouches.
- Steam the Momos: Arrange the momos in a steamer basket lined with parchment paper. Steam the momos over boiling water for about 15-20 minutes, or until they are cooked through and translucent.
Preparing the Jhol (Broth):
- Prepare the Base: Heat vegetable oil in a large pan over medium heat. Add ginger-garlic paste and sauté until it turns golden brown. Add chopped tomatoes and cook until they become soft and pulpy. Stir in tomato paste, soy sauce, red chili powder, cumin powder, and coriander powder.
- Simmer the Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes. Adjust salt to taste and stir in chopped cilantro.
- Combine and Serve: Gently place the steamed momos into the simmering jhol. Let them cook in the broth for a few minutes, allowing the flavors to meld together. Serve hot, garnished with additional cilantro if desired.