Vegetable Momo

I never knew any dish named MOMO until sometime back when my Maa suggested to me about it. I still wonder why didn't we hear about it earlier!?!  Anyways, Maa tasted this on her trip to East India and China. Momos are dumplings filled with one or more ingredients such as vegetables, meat, cheese or khoya (you can fry this to make gujiya). They are usually steamed and served with tomato based dipping sauce. But, I have made some alterations to the dipping to quench my family's demands. So, here is an easy way to bring the Eastern Indian cuisine on your dinner table :) You may serve this as an appetizer/ tea time snack/ or a light dinner.

For wrap :

• 1 cup maida (all purpose flour)
• 1 cup atta (wheat flour)
• 1tbsp oil
• Water
• Salt to taste
• Alternates : you may buy gyoza / wonton wrappers from your regular / Asian grocery stores.

For filling:

• 1 cup thinly sliced cabbage (to give it more color you may use a ratio of 1:1 for green : red cabbage)
• 1/4 cup shredded carrot
• 1/4 cup chopped scallions
• 1/2 cup mashed potatoes
• 2tbps ginger-garlic-green chilli paste
• 1/4 cup shredded beetroot
• 1tsp soy sauce
• 1tsp lemon juice
• Salt to taste
• 1tbsp oil
• Optional : you may add or subtract the above filler with chopped mushrooms/cilantro

Method:

• Sieve the flour, add oil and salt. Knead it well by slowly adding water as required. The consistency should be medium to stiff. Knead the dough with little oil again for a smooth surface. Leave it for few minutes.
• Heat oil in a pan. Saute the ginger-garlic-green chilli paste, cabbage, carrot, potato and salt lightly. Add beetroot and scallions. Put off the stove. Add lemon juice and soy sauce and mix. (I like it to little crunchy so I do not cook it completely. You may cook for more time if you like softer texture).
• Now roll out the dough into very thin, almost translucent, rounds of about 4"-5"
• Now add the filler material into each round and close the two ends to give it a half moon shape. You can glue the ends using water. Do make sure that the filling does not ooze out from the sealed area.
• In a idli/dhokla cooker, boil some water. 
• Grease the dhokla plates and arrange the dumplings on the plates. Do not overlap them. 
• Put the plates in the stand and steam it for about 12 mins.
• Serve hot with soy sauce, red chilli sauce.

Optional serving style : 
Serve the dumplings garnished with chopped onions and nylon sev. Top it with green coriander chutney, red garlic chutney and date-tamarind chutney.