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Take a large mixing bowl, take the flour and salt. Mix well and add water slowly followed by oil and mix the dough until it comes together.
Knead the dough well for a few minutes till the dough is stretchy and smooth. Cover the dough with a damp towel and let it rest for 30 minutes.
Mix together all the veggies and add salt. Allow the mixture to stand for 5-10 minutes, and then use a kitchen towel to squeeze the water out of veggies. You can also use a nut milk bag or muslin cloth for this.
Once squeezed, add the veggies to a bowl, season with pepper, chili oil, soy sauce, and sesame oil. Mix well. Your filling is ready. Taste and add salt if needed.
If you want to make a sautéed filling, refer to the instructions under the notes section.
Start by working with the dough half an hour after the resting time. Divide the dough into small pieces or Squeeze a ball sized dough out and leave the rest under the damp towel.
Use a rolling pin and roll the ball sized dough on a lightly floured counter or rolling base until it is a very thin disc-like tortilla.
Try to make this as thin as you can. To make the rolling easier, flip and dust with more flour as you roll the dough ball into a thin disc. This helps the dough not to stick on the rolling base.
Use a cookie cutter to cut the disc into 3 1/2 - 4-inch circles. Remove the scraps of dough and reuse it for making another disc.
Take one piece of the small circle and place it on your palm or on the rolling board. Now add 1 tbsp of filling in the center. Moisten the edges with little water and then fold and punch the circle edges to form a round dumpling.
Use the same process to make more dumplings and place the finished ones on a lightly greased plate.
Prepare a steamer basket or rack and lightly brush it with oil. Add two cups of water in the inner pot and place the steamer basket or the rack on a trivet. Now place each dumpling or momo on it. Leave a little gap between them as they may stick to each other while cooking.
Set the instant pot to steam mode and set 12 minutes on the timer. Cover the instant pot with a glass lid or secure the lid while the vent is open. Steam the dumplings for 12 minutes or until the dough is not sticky to touch.
Use silicone tongs to remove the dumplings and transfer them to a plate. Repeat the same steaming process with the remaining dumplings.
Serve the instant pot steamed dumplings warm with dark sweet soy sauce or chutney.