Learn the art of perfecting the dumpling wrappers at home and forget about buying the frozen store-bought forever. Neha Shah, co-founder of Meraaki Kitchen and Cafe White Sage shares her love for cooking with viewers around the world. Neha is inspired by her travels and loves connecting through food with people. Her love for momos and determination to make the perfect skin or wrappers continues. Neha shared with us beautiful twin shaded dumpling wrappers recipe made by adding beetroot juice to the dough and spicy hot sauce.
For Dumpling Wrappers
6 tbsp + 1 tsp of water (use vegetable juice — beetroot, carrot, purple cabbage)
3/4 cup whole wheat flour or maida
2 pinches of salt
Basic Mixed Vegetable Filling
1/4 cup cabbage, finely chopped
1/4 cup carrots, finely chopped
1/4 cup French beans, finely chopped
3/4 cup onion, finely chopped
1-2 strings of spring onions, finely chopped
1/4 cup crumbled paneer (optional)
1/4 cup processed cheese (optional)
1 tsp green chilli and ginger paste
salt, pepper and chili flakes
For Dipping Sauce
3 to 4 cloves of garlic
1/2 inch ginger
3 kashmiri red chili (soaked in hot water)
1/2 green chili
2 tbsp chopped coriander
1/2 tsp vinegar
1 tsp oil
2 tsp corn flour mixed with 2 tbsp water
salt and black pepper
A pinch of Aromat powder or Maggi broth cube (optional)
Heat water or vegetable water in a pan. Once it starts bubbling, add salt and the flour. Mix it and then transfer to a platform. Knead it to soften and smoothen the dough. Then, divide into 10g balls to make the dumplings. The dough should be warm when making the balls.
For the the filling add salt to all the finely chopped vegetables and squeeze out some water from the mix (this excess vegetable water can be used to knead the dough). Add finely chopped green chilli, ginger, chilli flakes and black pepper and mix well. Shape the momos and steam for 10-12 minutes or you can pan fry these.
Blend the chopped tomato, green chilli, garlic, ginger and kashmiri red chilli in a food processor. Add salt and pepper to the sauce. In a medium pan heat oil and the sauce mixture. Cook for 1-2 minutes. Add the vinegar, corn flour mix and continuously stir it so that it thickens properly. Add the aromat powder or the maggi magic cube. Once the sauce starts to thicken and starts bubbling, turn the gas off and add the chopped coriander. Serve this amazing sauce with your dumplings.
Watch the step by step recipe on how to make dumpling wrappers from scratch please watch our IGTV with Neha @nypoonam