Indian Food

Schezwan Paneer Momos

Momos are Nepalese dumplings made from rice flour and either steamed or fried. Momos are a staple of Nepalese cuisine and are usually served as a snack. Momos are served with a variety of dips. These include chaats, chutney, sambal, or schezwan. Kelp noodles are also served with momos.

Momos are a type of steamed dumpling from Nepal that are filled with spiced and sauteed vegetables such as spinach and paneer cheese. The momos are boiled in water before being added to a steamer. The steamer is normally covered and cooked in boiling water. After cooking, the momos are usually dipped in a banana or mustard sauce.

One of the most popular Indian street foods in the UK is Schezwan Paneer Momos. These are basically deep fried meat or egg filled dumplings. These are typically made by using paneer (Indian Cottage Cheese) as the filling. Many people also make them using ground chicken or pork instead of paneer as well.

Paneer and veggies are stuffed inside Paneer Schezwan Momos, which are then tossed in a spicy homemade schezwan sauce. These vegetarian dumplings are fantastic on their own or with a spicy chutney on the side.

Momos are tiny dumplings stuffed with meat or veggies that originated in Tibet and Nepal and have now become famous in India. They first gained popularity in the northeast before spreading to the rest of the country. I may claim that I grew up in India at a period when momos were becoming popular in northern India. They were not very popular while I was in school.

However, by the time I completed my 12th year and started college, you could find roadside booths selling steaming hot momos all throughout Delhi and the surrounding areas. They mostly sold vegetable and chicken momos, which were steamed and served with a hot red chutney.

During my workplace days, I would consume platters of momos. It was inexpensive, fast, and always tasty. The chutney was usually fantastic (I need to share the recipe). When I have a desire for momos, I prefer to make them at home. They’re not difficult to make, but getting the dough perfect takes some experience (and patience).

My new fave are these Schezwan Paneer Momos! These are like an improved form of vegetarian momos since they are pan fried and tossed in my spicy homemade schezwan sauce in addition to being packed with veggies and paneer. This is a recipe that you must try.

This dish is made up of many components. Let’s take a closer look at each one.

Sauce de Schezwan

Steamed momos are pan-fried and then mixed with schezwan sauce in this dish. I used store-bought schezwan sauce, but you could certainly use homemade.

On busy days, we may all benefit from shortcuts, so if you don’t have time to create this sauce at home, just buy whatever brand you prefer.

dumpling wrappers, bowl of veggies and a bowl of sauce arranged on a board

Momos and dumpling dough

This is the most crucial step in preparing this dish (along with rolling the dough of course). To be honest, I’m not an expert in this area either, but I’ve learned a lot through time (and by watching a lot of videos!) and I’d want to share what I’ve learned with you.

This is a fairly simple dough that can be used to make almost any kind of dumpling. There are just two components in the dough: flour and salt.

Bring the dough together with warm water. You don’t want a wet/super soft dough, so resist the urge to add additional water. It’s more difficult to fold and shape a very soft dough.

Transfer the dough to a flat surface and knead for 2 to 3 minutes with your hands after it has begun to come together. Once you’ve kneaded it, it will seem considerably smoother.

The dough must then be covered and let to rest for at least 30 minutes, ideally an hour. It will get softer and smoother as it sits longer. After it has rested, the dough will seem to be considerably smoother. After that, you must split and roll it (read on that below).

Filling with vegetables and paneer

The stuffing for these paneer momos is basic, consisting of paneer and vegetables. For this dish, all of the veggies must be coarsely chopped. For this, a food processor or grater is preferable.

chopped vegetables like cabbage, pepper placed on round red plates

Paneer: I use store-bought paneer that I soak for 20 minutes in warm water before grating with a grater (the thicker side of the grater) and adding in the recipe. You may also make your own paneer for this dish.

Vegetables: cabbage, green pepper, carrot, and green onions were utilized as vegetables. You may exclude any vegetable that you don’t have or don’t like for, but I wouldn’t omit the cabbage.

Seasonings: salt, black pepper, and soy sauce are gently sprinkled over the filling. You may also add vinegar, dried herbs, or simply salt and pepper if desired.

Rolling & Shaping The Momos

This section will undoubtedly need some practice. The main line is that the momo wrappers/sheets’ borders should be narrow so that everything steams at the same time.

When you form the momos, the edges are squeezed, and everything gets very thick once pinched. If the margins aren’t thin enough, the area where you squeezed the dough will stay uncooked while the remainder of the momo steams. Plus, biting into thick uncooked dough is never pleasure!

The size of each sheet/wrapper will be determined by the size of the momos. 14 to 16 grams of dough per wrapper is ideal for tiny momos, while 18-20 grams is ideal for larger momos. One very essential thing to remember is to keep your dough covered during the whole rolling process, as well as the leftover dough balls.

Once the sheets have been rolled, sprinkle them with flour and cover them while you fill each one. Rolling the wrappers in batches is also a good idea. Roll 5–6 times, fill, and steam, then roll some more.

shaped momos arranged on a black board

There are two methods to roll the momo wrapper–

  1. Roll out with a rolling pin and a little sprinkling of dry flour, much like a normal roti.
  2. The second technique, which I prefer and suggest, involves holding the dough ball in your left hand while rolling it out with your right (vice versa if you are left handed). With your left hand’s thumb and index finger, hold the dough and roll the edges with your right hand’s rolling pin, turning the dough ball approximately 45 degrees after each stroke. The first few revolutions should travel all the way through the dough ball from top to bottom, then the subsequent ones should only go halfway through the dough ball, and the last ones should just go around the borders. This keeps the edges as thin as possible. While doing so, never raise the rolling pin off the surface.

Momos may be shaped in a variety of ways. I shape them using a simple technique that involves pinching the edges together and forming a half-moon shape. You may also make it circular.

Instructions in Detail

Prepare the stuffing

1- In a medium-sized pan, heat 1.5 tablespoons oil. Add the chopped garlic, green chile, and 1/2 cup chopped green onion to the heated oil.

2-Cook for 1 minute in a skillet.

3- Next, add 1/3 cup shredded carrots and simmer for 30 to 60 seconds, stirring occasionally.

4- Cook for 1 to 2 minutes, stirring often, after adding 1.2 cup shredded cabbage and 3/4 cup finely chopped green pepper. You want the vegetables to stay crisp rather than becoming too mushy.

step by step picture collage of making paneer and vegetable filling for momos

5- Stir in the salt and pepper.

6- Mix in 2 cups shredded paneer well.

7- Mix in 1.5 tablespoons soy sauce.

8- Cook for 1 minute longer, and your filling is complete. Take the pan off the heat and put it aside.

step by step picture collage of making paneer and vegetable filling for momos

Prepare the dough.

1- Combine the flour and salt in a large mixing basin. To mix, stir everything together.

2- Slowly drizzle in warm water, stirring constantly.

3- Bring the dough together, but don’t overdo it with the water. We don’t want a dough that is too soft.

4- It will seem shaggy at this stage, which is ok. Once we knead it, it will become smooth. As a result, place it on a level surface.

step by step picture collage of making momos dough

5- Knead the dough for 3 to 4 minutes with your hands, and you’ll notice that it’s lot smoother than it was when you began.

6- Cover with a wet towel and let aside for at least 30 minutes, if not an hour.

7- After an hour, the dough should have softened and smoothed out.

8- Divide the dough into two pieces, then shape one of them into a long rope.

step by step picture collage of making momos dough

The dough should be rolled out.

9- Cut the dough into tiny pieces (14 to 16 grams for small momos, 18 to 22 grams for big momos).

10- Now, take one dough ball and roll it between your hands (keeping the other dough balls covered at all times). Then, to flatten it, put it on the surface and push it down with your hand.

11 & 12- Then you can either use a rolling pin and roll like you roll a chapati or do like I did- hold the dough with left hand and with your rolling pin with right hand. Now roll the dough with the rolling pin (the pin should never leave the surface), rotating the dough 45 degrees after every stroke. This method ensures that the edges are thin. The edges get crimped/pinched when we shape the momos so it’s important for them to be thin so that all of the momos steams at the same time. Sprinkle flour as you roll so that the dough doesn’t stick.

I roll the rolling pin all the way down the length of the dough for the first two revolutions. Then, for the following 1 to 2 revolutions, I just move the pin half the length of the dough. Only move your rolling pin on the edges for the last revolution.

step by step picture collage of making momos dough

Fill, shape & steam

13- Make a circle that is 3 to 3.5 inches in diameter. Keep it covered and dusted with dry flour. I typically roll 5 to 6 wrappers at a time, then fill, shape, and steam them before moving on to the next batch.

14- Now, take the wrapped wrapper and wet the edges with water. Fill the middle with 1 to 1.5 tablespoons of the filling.

15- We’re going to form a half-moon shape here. To bring the edges together, pinch the corner.

16- Using your fingers, create pleats. To bring the edges together, make a pleat and pinch the side corner on one side.

1628880440_952_Schezwan-Paneer-Momos

17- Continue pleating until you reach the other side’s finish.

18 & 19- Pinch to seal the end and then press the edges to give the momo a half moon kind of shape.

20. In your steamer, bring water to a boil over medium heat. Open the lid and put a piece of parchment paper on the steamer as the water begins to boil (else the momos will stick). In a steamer, place the momos, cover with a lid, and steam for 5 to 6 minutes. After steaming, the momos will be non-sticky and transparent. Steam all of the momos in the same way.

1628880442_613_Schezwan-Paneer-Momos

Toss in the Schezwan sauce and serve.

21- I’m just going to throw 6 mothers here. If you want to discard the whole batch of momos produced in this recipe, double the recipe by 5 times. In a medium-sized pan, heat about 1-2 tablespoons of oil. Add the steamed momos to the pan after that.

22- Cook for 1 minute, or until brown spots appear, then turn them. Cook for another 30 seconds.

23- Pour in 1/4 cup plus 1 to 2 teaspoons of schezwan sauce. Toss to mix until the sauce is evenly distributed among the momos. You may adjust the amount of sauce according to your preferences.

24- Top with a generous amount of chopped cilantro and green onions. Serve these paneer momos while they’re still hot!

step by step picture collage of making schezwan paneer momos

Suggestions for Serving

These paneer momos must be served right away. As the momos cool, they form a crust within a few minutes. As a result, it’s preferable to serve them hot.

Serve the momos plain with soy sauce or a spicy sauce if you don’t want to toss them in schezwan sauce. They’re excellent to serve as is if you throw them in schezwan sauce as I did. They don’t even need a sauce.

Storage & Re-heating

If you have any leftover momos, keep them refrigerated in an airtight container. I’ve discovered that putting them back in the steamer is the best method to re-heat them.

Serve immediately after steaming for 2 minutes, or until the crust softens again.

steamed momos placed on a wooden plate with a bowl of hot sauce on the side

Wrappers from the store

You can certainly use shop purchased wrappers if you don’t want to go to the trouble of preparing the dough and then rolling it (I know it’s a lengthy process!).

Gyoza/Potstickers wrappers will suffice; they may be found at Asian markets.

Tips & Notes

  • Please read all of my advice and comments on preparing the dough and rolling the dough beforehand, particularly if this is your first time.
  • Because making the dough, spreading it out, and steaming it takes time, it’s a good idea to prepare the filling ahead of time. On the day you intend to consume these momos, it will save you some time.
  • Cover the dough with plastic wrap at all times. When dividing the dough into dough balls, work with one ball at a time and cover the others. When you’ve finished rolling the wrappers, keep them covered until you’re ready to fill and shape them.
  • It’s best to roll a small number of wrappers at a time (about 5–6), fill, steam, and then roll more.
  • If the momos are overfilled, it will be difficult to form them.
  • Otherwise, you’ll have trouble shaping the momos if your dough is too soft.
  • Use store-bought Gyoza wrappers and store-bought schezwan sauce for a super-short cut.

If you’ve tried this dish, don’t forget to give it a star rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Schezwan Paneer Momos

momos topped with cilantro, green onions arranged on a black board with a bowl of hot sauce and pair of chopsticks placed on the side

Manali

These Paneer Momos are stuffed with veggies and paneer and served with a schezwan sauce prepared from scratch. If you like momos, you should try these!

30 minute prep time

15 minutes to prepare

1 hour of resting

1 hour 45 minutes total time

Appetizer, Snack, and Course

Asian and Nepalese cuisine

30 momos per serving

calorie count: 98 kcal

In the case of Schezwan Momos (for 6 momos)

Prepare the stuffing

  • In a medium-sized pan, heat 1.5 tablespoons of oil. Add the chopped garlic, green chile, and 1/2 cup chopped green onion to the heated oil. 1 minute of sautéing

  • After that, mix in 1/3 cup shredded carrots and simmer for 30 to 60 seconds. Cook for 1 to 2 minutes, stirring often, with 1.2 cups shredded cabbage and 3/4 cup finely chopped green pepper.

  • Then stir in the salt and pepper. Mix in 2 cups shredded paneer well.

  • Mix in 1.5 tablespoons soy sauce. Cook for 1 minute longer, and your filling is complete. Take the pan off the heat and put it aside. The filling is mildly seasoned, however additional seasoning may be added to taste.

Prepare the dough.

  • Combine the flour and salt in a large mixing basin. To mix, stir everything together.

  • Mix with a little amount of warm water at a time. Don’t overwork the dough by adding too much water. We don’t want a dough that is too soft.

  • It will seem shaggy at this stage, which is OK. Once we knead it, it will become smooth. As a result, place it on a level surface. Knead the dough for 3 to 4 minutes with your hands, and you’ll notice that it’s lot smoother than when you first began.

  • Cover with a wet towel and set aside for at least 30 minutes, if not an hour. The dough will have loosened after an hour and will seem soft and silky.

The wrappers should be rolled.

  • Divide the dough into two pieces, then roll one of them into a long rope. Then cut the dough into tiny pieces (14 to 16 grams for small momos, 18 to 22 grams for big momos).

  • Take one dough ball and roll it between your hands (keeping the other dough balls covered at all times). Then, to flatten it, put it on the surface and push it down with your hand.

  • Then you can either use a rolling pin to roll it out like a chapati or do what I did and hold the dough in your left hand while rolling it out with your right (vice versa if you are left handed). Now roll the dough with the rolling pin, turning the dough 45 degrees after each stroke (the pin should never leave the surface). The edges will be narrow as a result of this technique. When we form the momos, the edges become crimped/pinched, thus they need to be thin so that all of the momos steam at the same time. To keep the dough from sticking, dust it with flour as you roll it out. I roll the rolling pin all the way down the length of the dough for the first two revolutions. Then, for the following 1 to 2 revolutions, I just move the pin half the length of the dough. Only move your rolling pin on the edges for the last revolution (see pictures above).

  • A circle with a diameter of 3 to 3.5 inches should be used. Keep it covered and dusted with dry flour. I typically roll 5 to 6 wrappers at a time, then fill, shape, and steam them before moving on to the next batch.

Fill, shape & steam

  • Apply some water over the edges of your rolled wrapper now. Fill the middle with 1 to 1.5 tablespoons of the filling.

  • We’re going to form a half-moon shape here. To bring the edges together, pinch the side corners on one side and seal them. Then, using your fingers, create pleats. Pinch the edges together after making a pleat. Continue pleating until you reach the other side’s finish. Pinch the other corner to seal it, then press the edges together to give the momo a half moon shape. All momos should be shaped in the same way (see pictures above).

  • In your steamer, bring water to a boil over medium heat. Open the lid and put a piece of parchment paper on the steamer as the water begins to boil (else the momos will stick). In a steamer, place the momos, cover with a lid, and steam for 5 to 6 minutes. After steaming, the momos will be non-sticky and transparent. Steam all of the momos in the same way.

Add the Schezwan sauce and toss well.

  • I’m just going to throw 6 mothers here. If you want to discard the whole batch of momos produced in this recipe, double the recipe by 5 times. In a medium-sized pan, heat about 1-2 tablespoons of oil. Add the steamed momos to the pan after that.

  • Cook for 1 minute, or until brown spots appear, then turn them. Cook for another 30 seconds.

  • 1/4 cup + 1 to 2 tablespoons schezwan sauce, prepared Toss to mix until the sauce is evenly distributed among the momos. Lots of chopped cilantro and green onions on top. Serve immediately!

  • Please read all of my advice and comments on preparing the dough and rolling the dough beforehand, particularly if this is your first time.
  • Because making the dough, spreading it out, and steaming it takes time, it’s a good idea to prepare the filling ahead of time. On the day you intend to consume these momos, it will save you some time.
  • Cover the dough with plastic wrap at all times. When dividing the dough into dough balls, work with one ball at a time and cover the others. When you’ve finished rolling the wrappers, keep them covered until you’re ready to fill and shape them.
  • It’s best to roll a small number of wrappers at a time (about 5–6), fill, steam, and then roll more.
  • If the momos are overfilled, it will be difficult to form them.
  • Otherwise, you’ll have trouble shaping the momos if your dough is too soft.
  • Use store-bought Gyoza wrappers and store-bought schezwan sauce for a super-short cut.
  • You can certainly serve these paneer momos without the schezwan sauce on top.

calorie count: 98 kcal 8g Carbohydrates 3 g protein 5 g fat 2g Saturated Fat 1 gram polyunsaturated fat 1 gram monounsaturated fat 1 gram of trans fat 10 milligrams of cholesterol Sodium: 91 milligrams 33 milligrams of potassium 1 gram of fiber 1 gram of sugar 272 IU Vitamin A 5 milligrams of vitamin C 78 milligrams of calcium 1 milligram of iron

Momos are an absolutely delicious and versatile dish, and the best momos are the ones that stand out from the others. These momos have an unique taste that everyone can enjoy. The unique flavor of these momos are due to the fact that they have Schezwan curry made with paneer and green peas.. Read more about paneer momos calories and let us know what you think.

Related Tags

This article broadly covered the following related topics:

  • frozen paneer momos
  • tandoori paneer momos
  • veg schezwan fried momos recipe
  • nepali paneer momos recipe
  • paneer momos calories

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