Shanghai Style Mantou Recipe - Pan Fried Momos
A vegetarian Chinese recipe with all purpose flour (maida), salt - to taste, vegetable stock - (water will also do). Ready in 40 min, serves 4.
Curated byMei-Ling Chen🇨🇳
- 1
To begin making the Shanghai Mantou Recipe by making the wonton dough,Method to make the momo | dumpling skinAdd the flour into a large mixing bowl (not salt added in the traditional momo)
all purpose flour (maida)(1 cup)salt - to tastesalt - to taste - 2
Add a little water at a time and knead to make a smooth dough
- 3
Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic
- 4
The dough should not be sticky
- 5
Seal the dough in a ziplock bag making sure to press out all air within the bag and let it rest for at least 10 minutes
- 6
The dough will steam up the bag and become soft and easy to work with
vegetable stock - (water will also do)(1/2 cup) - 7
Method to make the filling for the momo | dumplingsTo make the filling, heat a sauce pan with oil and ginger, garlic and the vegetables (red bell peppers & broccoli)
vegetable stock - (water will also do)(1/2 cup)red chilli sauce(1 tablespoon)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)red bell pepper (capsicum) - finely chopped(1/2)broccoli - tiny florets(1 cup)homemade hoisin sauce(1 tablespoon)black pepper powder - for seasoning - 8
Season it with sauce, salt and pepper
salt - to tastered chilli sauce(1 tablespoon)red bell pepper (capsicum) - finely chopped(1/2)homemade hoisin sauce(1 tablespoon)salt - to tasteblack pepper powder - for seasoning - 9
Cook till all the vegetables are done
vegetable stock - (water will also do)(1/2 cup) - 10
Finally add spring onions and saute them well
sprig spring onion (bulb & greens)(2) - 11
Keep it aside to cool
- 12
To make the half moon shaped momos | dumplingsDivide the dough into small lemon size portions of an inch in diameter
inch ginger - finely chopped(1) - 13
Dust the dough portions in flour and roll out into a circle
all purpose flour (maida)(1 cup) - 14
Don’t roll too thick, as the filling will push itself out and tear when steamed
vegetable stock - (water will also do)(1/2 cup) - 15
Place a small spoon of filling in the center of the rolled circle
- 16
Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side
inch ginger - finely chopped(1) - 17
By doing this, the half moon shaped momos will have a frilled look
vegetable stock - (water will also do)(1/2 cup) - 18
Proceed the similar way with the remaining dough
- 19
You can experiment with different shapes and sizes that you like
- 20
All it takes is some time and practice
- 21
Heat a sauce pan with oil, then place these momos carefully, add a ladle of water or vegetable stock and immediately cover it with a lid and cook the momo for 10 minutes
vegetable stock - (water will also do)(1/2 cup)red chilli sauce(1 tablespoon)homemade hoisin sauce(1 tablespoon) - 22
Once done, add soy and chili sauce and toss the momo evenly till it well coated
red chilli sauce(1 tablespoon)homemade hoisin sauce(1 tablespoon) - 23
Serve the Shanghai Style Mantou Recipe-Pan Fried Momo as a party appetizer or as a side dish along with Vegetable Manchow Soup for a delicious meal
vegetable stock - (water will also do)(1/2 cup)
Nutrition Facts
Per serving
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Shanghai Style Mantou Recipe - Pan Fried Momos
A vegetarian Chinese recipe with all purpose flour (maida), salt - to taste, vegetable stock - (water will also do). Ready in 40 min, serves 4.
Curated byMei-Ling Chen🇨🇳
Directions
23 steps- 1
To begin making the Shanghai Mantou Recipe by making the wonton dough,Method to make the momo | dumpling skinAdd the flour into a large mixing bowl (not salt added in the traditional momo)
all purpose flour (maida)(1 cup)salt - to tastesalt - to taste - 2
Add a little water at a time and knead to make a smooth dough
- 3
Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic
- 4
The dough should not be sticky
- 5
Seal the dough in a ziplock bag making sure to press out all air within the bag and let it rest for at least 10 minutes
- 6
The dough will steam up the bag and become soft and easy to work with
vegetable stock - (water will also do)(1/2 cup) - 7
Method to make the filling for the momo | dumplingsTo make the filling, heat a sauce pan with oil and ginger, garlic and the vegetables (red bell peppers & broccoli)
vegetable stock - (water will also do)(1/2 cup)red chilli sauce(1 tablespoon)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)red bell pepper (capsicum) - finely chopped(1/2)broccoli - tiny florets(1 cup)homemade hoisin sauce(1 tablespoon)black pepper powder - for seasoning - 8
Season it with sauce, salt and pepper
salt - to tastered chilli sauce(1 tablespoon)red bell pepper (capsicum) - finely chopped(1/2)homemade hoisin sauce(1 tablespoon)salt - to tasteblack pepper powder - for seasoning - 9
Cook till all the vegetables are done
vegetable stock - (water will also do)(1/2 cup) - 10
Finally add spring onions and saute them well
sprig spring onion (bulb & greens)(2) - 11
Keep it aside to cool
- 12
To make the half moon shaped momos | dumplingsDivide the dough into small lemon size portions of an inch in diameter
inch ginger - finely chopped(1) - 13
Dust the dough portions in flour and roll out into a circle
all purpose flour (maida)(1 cup) - 14
Don’t roll too thick, as the filling will push itself out and tear when steamed
vegetable stock - (water will also do)(1/2 cup) - 15
Place a small spoon of filling in the center of the rolled circle
- 16
Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side
inch ginger - finely chopped(1) - 17
By doing this, the half moon shaped momos will have a frilled look
vegetable stock - (water will also do)(1/2 cup) - 18
Proceed the similar way with the remaining dough
- 19
You can experiment with different shapes and sizes that you like
- 20
All it takes is some time and practice
- 21
Heat a sauce pan with oil, then place these momos carefully, add a ladle of water or vegetable stock and immediately cover it with a lid and cook the momo for 10 minutes
vegetable stock - (water will also do)(1/2 cup)red chilli sauce(1 tablespoon)homemade hoisin sauce(1 tablespoon) - 22
Once done, add soy and chili sauce and toss the momo evenly till it well coated
red chilli sauce(1 tablespoon)homemade hoisin sauce(1 tablespoon) - 23
Serve the Shanghai Style Mantou Recipe-Pan Fried Momo as a party appetizer or as a side dish along with Vegetable Manchow Soup for a delicious meal
vegetable stock - (water will also do)(1/2 cup)
About this recipe
A vegetarian Chinese recipe with all purpose flour (maida), salt - to taste, vegetable stock - (water will also do). Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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