veggie momo

1 Tbsp oil
1 Tbsp  butter
1 cup finely chopped onions
2 cups finely chopped Napa cabbage
1 cup mixed veggies (I used grated carrots, peas, bean sprouts)
2 Tbsp chopped cilantro
1 tsp minced garlic
1 tsp minced ginger
1 tsp cumin
1/2 tsp turmeric
1/2 tsp MSG (optional)
1/4 tsp garam masala (optional)
2 tsp corn starch
salt to taste
wonton wrappers

Mix all  ingredients together except of oil, butter and onions. Set aside. Heat oil and butter in skillet. Saute onions till translucent. Add rest of the ingredients. Stir fry for  about 2 minutes. Remove from stove. Cool. Seal in wonton wrappers. Steam. Serve with sauce or dipping of your choice. Below is a Tomato Sesame Momo Sauce.

2 Tbsp butter
1/2 cup chopped onion
1/4 cup sesame seeds
1 cup chopped tomato
1 Tbsp chopped cilantro
2 green chillies (or more)
1 tsp lemon juice
salt to taste

Heat butter in skillet. Saute onions and sesame seeds together till sesame seeds are golden brown and onions are still translucent. Add tomatoes, green chillies and cilantro. Simmer till tomatoes are cooked. Remove from stove. Blend with just a little water, lemon juice and salt till smooth and saucy in consistency.



  1. Tomato Chutney (Bhutanese style)

    5 medium sized tomatoes
    7-8 garlic
    6-7 red dry chillies
    boil these together for about 2 mins.

    1 tsp mustard oil (add later)

    Mix them in a blender until smooth. Add salt to taste.

    Ready to serve

    My family and friends love this sauce. Goes well with chicken/veggie momos.

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