Ingredients

• 2 cups - flour
• Water - as required
• 1/2 tsp - baking soda
• salt - to taste
• 1/2 kg - finely chopped veg mixture: carrots, cabbage and (any or all 3 colour) capsicums
• 1 - large onion, chopped very fine
• 8 to 10 cloves - garlic, chopped very fine
• 3 tbsp - soy sauce
• 1 tbsp - chilli sauce
• 1 tsp - freshly ground pepper
• 3 tbsp - vegetable/canola/sunflower cooking oil

How to Make Sikkimese Steamed Momos

• Mix the flour and salt to taste and add a little water at a time to make a stiff yet sticky dough (not too wet), like a pizza dough.
• Keep aside covered with a moist napkin. Do not let it dry.
• Heat oil in a pan and fry the onions to pink (not brown).
• Add the garlic and fry well.
• Then, add the mix vegetables mixture and fry well.
• Add the soy and chilli sauces, freshly ground pepper and salt to taste and cook till the veg is done.
• Make small balls of the dough and roll out each to 4-inch diameter rounds.
• Dab some water on the edges and place a tablespoon of the mix in the centre of each circle.
• Fold the edges and pinch and twist to seal or fold the momo in half (into a semi-circular/moon shape) and pinch the edges shut.
• Place these arrangements onto a moist cloth/ parchment paper or well greased surface.
• Before placing them in the steamer, ensure the steamer layers/trays are well greased.
• Place the momos into the steaming dish and cook for 10-15 mins.
• Serve with tomato chutney or tomato chilli sauce.