Paneer Momos

Ingredients

• 1.0 cup Refined Flour
• 0.5 cup Onion
• 1.0 Green Chilli
• 0.25 cup Coriander Leaves
• 200.0 g Paneer
• 1.0 tsp Butter
• 1.0 tsp Red Chilli Powder
• 0.25 tsp Salt
• 0.25 tsp Black Salt
• 6.0 tbsp Water
• 0.25 tsp Black Pepper Powder

Cooking Steps

1. In a bowl, mix all-purpose flour and salt.
2. Add water gradually and knead to a smooth dough.
3. Dough should be firm yet soft and pliable, not sticky.
4. Knead for 4 to 5 minutes till smooth.
5. Cover and rest for 20 to 30 minutes.
6. Tip: You can refrigerate the dough for a day if making ahead.
7. Grate paneer in a bowl.
8. Add chopped onions, green chilli, coriander leaves, black pepper, butter, black salt (optional) and salt according to taste.
9. Mix gently.
10. Note: Do not rest the filling as onions release water.
11. Roll dough into an 8 inches log and cut into 15 or 16 equal portions.
12. Shape each dough portion into small balls.
13. Keep the dough balls covered to prevent drying.
14. Dust the dough ball as well as the rolling board lightly with flour.
15. Roll each ball into a thin disc of about 4.5 to 5 inches.
16. Keep edges thinner than the center.
17. Place wrapper on your palm.
18. Add the paneer filling in the center and shape it into a small log using clean fingers.
19. Bring both edges over the filling and press lightly to form a half circle.
20. Make two small crimps at one end and seal.
21. Then make one pleat on one side and one on the other.
22. Bring both together and press.
23. Continue alternating sides till sealed.
24. Press edges well. You will get a curved, crescent-shaped momo.
25. Place filling in the center.
26. Start gathering the edges.
27. Pinch and pleat all around.
28. Bring everything together at the top and seal.
29. Tip: Keep pleats small and even.
30. Bring 1.5 to 2 cups water to a boil in a steamer.
31. Grease steaming plates lightly with oil.
32. Place momos with some space between them.
33. Cover and steam on medium-high heat for 10 to 12 minutes.
34. When done, wrappers look glossy and slightly translucent.
35. Remove gently as they are delicate.
36. Brush with melted butter.
37. Sprinkle black pepper, red chilli powder or chili flakes if you like.
38. Garnish with spring onion greens or coriander leaves (optional).
39. Serve paneer momos hot.
40. Pair with your preferred dipping sauce or chutney. For a meal, serve with soup or noodles or fried rice.
41. Uncooked paneer momos: Refrigerate for up to 1 day. Steam directly, adding 1 to 2 minutes extra.
42. Cooked paneer momos: Refrigerate for 1 day. Reheat by steaming for a few minutes.