Vacation series: episode#1-Chinese favourite!

Welcome to Little Chef’s Apron! A few days ago, my summer vacation started and until they are over, I will be doing a series with episodes of new recipes that I try!

I haven’t been to China, but their food is finger licking. It is so delicious that I have been trying so many fried recipe recipes and now momos. Today’s post has momos that are very delicious and incredibly easy to make!


1 cup all purpose flour

Water as needed

2 tbsp oil

Chopped or shredded:

  • Cabbage
  • Carrot
  • Ginger
  • Garlic
  • Spring onion
  • Green chilli

1 tsp salt

1 tsp chilli sauce


First, add salt and flour to a bowl and mix well. Then, add oil and make sure that the flour is rubbed well with the oil.

Then, add water slowly to make a soft dough. Mix in the water slowly and make a smooth, soft dough while continuously kneading.

Then, brush some oil and let it rest for 30 minutes. On the other hand, cut and shred the above mentioned vegetables to a bowl. Add 1 tbsp oil and mix well. This will make sure that the stuffing doesn’t form a dough.

Then, add a tsp of salt and let it rest for 15-20 minutes. When salt is added, what happens is that the vegetables release their water which is exactly what we want.

Squeeze out the water thoroughly until there is none left. Then, add in chilli sauce and keep aside.

Then divide the dough equally into balls and roll each of them to make a circle. Then, with a rolling pin, slowly make a flat circle and dust some flour if required.

Make sure that the middle of the circle dough is a little thick or else it might tear during steaming. Then, add in a tsp of the stuffing and form a shape of momo by taking the end of the circle and lifting it up.

Repeat the process until creases form and seal it well at the top. take a vessel and fill with water. Let it come to a boil and place a strainer that is perforated . Place moms carefully once water starts to boil and cover this.

Cook for 5-7 minutes and serve hot with a dip of your choice!

I hope you guys liked this recipe and let me know in the comments your thoughts! Let me know if you have any doubts or would like to see a particular recipe. If you try out any of my recipes, do le the know how they turned out.

Question of the day:

I am sure everyone has that one traditional food of their choice. So, what is your favourite street food?


26 thoughts on “Vacation series: episode#1-Chinese favourite!

  1. Steamed dumplings are one of our favorites! But we “cheat” and buy preformed wonton wraps.
    While you recommend keeping the center a little thicker to avoid tearing, it will take some practice, but the best dumplings have thinner skins. I’ve torn a LOT of them, but getting better each time! I would enjoy hearing your techniques for doing this if you try it.
    If you use a bit of yeast in the dough, you can make steamed buns that look exactly like your dumplings. Chow Sui Bow, one of my favorites, uses pork You can use any chopped or pulled meat, but of course, if one is vegetarian, this would be a no-no. Besides the vegetable buns are equally delicious. 😉 If you can get daikon, THIS is reeeally delicious!

    Liked by 1 person

    1. Thanks for commenting dear. I haven’t tried the steamed buns recipe yet ( it is from Nepal right?) but this was the most authentic way that I could think of and what I had been taught. So, I would definitely try it and post about it and thank you for the new recipe that is now added to my “ to make list”. I’ m a full non vegetarian so will definitely give that a try😉!

      Liked by 1 person

      1. My bride is from Hong Kong, so your dumplings look like “dim sum,” as are the buns I enjoy. 😉
        We have friends in Nepal, but have not been there yet. Afraid time may pass us by before we get to all our “bucket list” places. ☺️

        Liked by 1 person

    1. Yes, it is truly appetising ! Sure will let you know. But I think I can help you to some extent. Whole wheat flour can be used and they would be steamed properly but it would not taste like authentic momos. And it would require a little more water than all purpose flour. Anyway, thanks again!


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