Aloo Corn Cheese Momo
These aloo corn cheese momos are proof that mashed potato, cheese, sweet corn and a chewy wrapper just make sense together ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
My Latest YouTube Video
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Aloo Corn Cheese Momo
0.0 out of 5 stars (based on 0 reviews)
servings
2
prep time
20 min
cook time
15 min
Ingredients
Dough
- 3/4 cup whole whaet flour
- 2 tbsp glutinous rice flour, optional
- salt to taste
- 1 tsp oil
- 2 tbsp roasted beetroot puree, optional
- 1/3 cup water, or as required
Filling
- 1 boiled potato
- 1/4 cup paneer, grated
- 1 cube processed cheese, grated
- 1 tbsp cream cheese
- 1 green chilli, chopped
- 1/4 cup sweet corn, boiled
- salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Dipping Sauce
- 1 tbsp chilli oil
- 2 tbsp soy sauce
- 1 tbsp lemon juice or vinegar
- 1/2 tbsp honey
- 1/2 tbsp roasted sesame seeds
- salt to taste
Instructions:
- Make the dough: In a mixing bowl, add whole wheat flour, salt and 1–2 tablespoons rice flour (this is optional but it adds a nice chew). Add grated roasted beet if using, this is purely for colour and can be skipped. Add oil, then start adding water little by little. Using a chopstick or fork, mix everything together until you get a shaggy dough. Once it starts coming together, knead with your hands for 3–4 minutes until smooth and soft. Cover and let the dough rest for 20 minutes while you prepare the filling.
- Make the filling: Add boiled potato to a bowl along with grated paneer, grated cheese, cream cheese and finely chopped green chilli. Mash everything together with a fork until mostly smooth. Add the boiled sweet corn and season. Mix well until the filling is evenly combined and creamy.
- Make the momo: Once the dough has rested, transfer it to a clean, floured work surface and roll it out evenly. You can roll it as thin as you like but I kept my wrappers slightly thicker since I wanted them to be a bit chewy after cooking. Use a bowl or cutter to cut out circles from the rolled dough. Place some filling in the centre of each circle, being careful not to overfill. To shape the momos, use a simple classic fold by gently pinching the edges of the circle and bringing them towards the centre, working your way around until it forms an easy dumpling. Press and seal the top well so the momo holds its shape while cooking.
- Cook the momo: Heat a pan and add some oil. Place the dumplings in the pan with a little space between them and let them cook until the bottoms turn golden and crisp. Add a splash of water, cover the pan and let them steam until the wrappers are fully cooked and the filling is hot. Remove the lid and let any excess moisture evaporate.
- For the dipping sauce: Add chilli oil, soy sauce, lemon juice, honey, roasted sesame seeds and salt to a bowl and mix well. Serve the hot momo with the sauce on the side and enjoyy!
Recipe Video
Leave a Comment
There are no reviews yet. Be the first one to write one.
