Soft steamed Dumplings in spiced up sesame curry soup (Jhol) makes for an appetizing comfort food. Jhol Momo or Soup Momo (as many would call it) is one recipe that is a clear winner for all ages.Who could say ‘No’ to a warm bowl of soupy curry with dunked dimsums? Not me for sure!!
Jhol Momo can be made as a meal or as a snack when you are looking for comfort food. A popular dish from Nepal, there are more ways than one to make and enjoy your own Jhol Momo.
Let’s have curry in a hurry…with some dunked goodness.
What are Momos?
Jhol Momo/Momo Jhol Achar, is native to the Nepali cuisine and very much loved by the people there and are actually Momos in Soup.
Momos are basically buns made from white flour (Maida) stuffed with fillings. The stuffing can be vegetarian, non-vegetarian or vegan. In Japan, the Momo is similar to a “Gyoza”, while in China it is similar to a “Baozi” or “Mantao” while in Mongolia it is “Buuz “ and ‘Mandu “ in Korea. But compared to its counterparts from various Asian cultures, the stuffings in Momos are more laden with spices and herbs. In India, over the decade “Momos” or “Dimsums” have become quite popular in the street food culture.
Momos can be steamed or pan fried, tastes amazing with various dips and sauces or simply enjoyed with soups or broth. I had been missing these since I became gluten free so when I found gyoza wrappers online which were glutenfree,I knew I had to make these, all in 30 minutes!
I mean what’s life if I cannot nosh these soft tender buns??
How to make Jhol Momo or Momos in Soup
- For the Momos– I hacked a pack of store bought thick variety Gyoza wrapper (Or you can go for wonton wraps, take your pick!) for my dumplings wrap, which were gluten free. My choice of filling for the wrap includes cabbage and carrots both grated combined with Peanut Oil, Chopped Garlic, White/Rice Vinegar, Soy Sauce (or tamari) and Peppers if you wish (Or you can choose to process the veggies to speed things further).
Mixing all my ingredients for the filling together, I took a spoonful (one has to be careful of the quantity of the filling in each wrap so it doesn’t break through) and put it in the middle of one sheet of my Gyoza wrapper. Then gently seal the edges together.
For the Curry/Soup
I roasted and grounded the Sesame Seeds and Peanuts into a fine powder and kept it aside. Taking a big pot, heat a little bit of oil and add chopped Onions, Ginger and Garlic and stir them. I further add the spices, sauces and tomatoes with water and cook them until the mixture comes together. Then I blended the mixture using an immersion blender. Once blended it is time to add the Sesame and Peanut powder.
These dumplings can be enjoyed on its own with a side-schezwan sauce.Or can be made into a curry,like I did.
Add five to six Momo dumplings to the prepared curry (be careful not to overcrowd in the pot) and cook till the Momos float in the mixture. Repeat the process until all the curry and dumpling have been used.
These soup style or Jhol momos are a fantastic way to keep things simple.
One big pot of simmering soup with dunked dumplings is pure bliss!!
Curry style Momo (Chinese style)
- 1 pack thick variety gyoza wrapper for potstickers(gluten free)
- 1 cup carrots grated or processed
- 2 cups cabbage grated or processed
- 1 tbsp peanut oil
- 1 tbsp garlic chopped
- 1 tsp soy sauce or tamari
- 1 tsp white/rice vinegar
- 1/4 tsp black pepper
- 1 medium-sized onion
- 4-5 pieces of garlic
- One thumb size ginger
- 2 medium-sized tomatoes
- 2 teaspoon peanuts
- 2 teaspoon sesame seeds
- Spices and flavours
- 1 – 2 teaspoon white vinegar
- 1 teaspoon chilli powder or more, as per taste
- ½ teaspoon pepper powder
- 6 teaspoon homemade Szechuan sauce non spicy
- ¼ cup soya sauce or tamari
- 1 tablespoon peanut oil
- 6 cups of boiling water
- Salt to taste
- Coriander and spring onion to garnish
How to Make Vegetable Momos
- .For the filling
- Heat oil and add garlic saute lightly and add the carrot and cabbage. Cook till the mixture seems dry so do not cook much.
- Take it off the heat and mix in the soya sauce salt, vinegar and black pepper. Cool
- Place the wrapper and put some 1 teaspoon filling in the center.
- Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
- Steam for about 10 minutes and serve with soya sauce and chilli sauce.
- Or drop 5-6 momos in the prepared curry and cook.
- Once cooked the moms will float on the top, (about 5-6 minutes) scoop out the momos along with some curry and serve topped with coriander and spring onion.
- Repeat till all the mixture is used up to about 30 momos and serve along with the curry.
To make the curry
- Dry roast the sesame and peanuts and grind them into a fine powder. Keep aside.
- Heat oil in a big pot and add the chopped onions, ginger, garlic and stir well to cook at low heat.
- Add the spices , Sauces and add a little water and cook. Add tomatoes and cook till the mixture comes together.
- Add 1 cups water and blend the mixture with the help of an immersion blender.
- One mixture is blended, add the sesame peanut mixture and all the 5 cups of water.
- Bring to a roaring boil and reduce heat and drop 5-6 momos.
- Do not overcrowd or cover the pot. Once the momos float on the top, drop 5-6 momos in a bowl along with a cup of curry liquid.
- Repeat till all the mixture is used.
- Gluten Free pots tickers/wonton wrappers are available online.