{"id":1706,"date":"2019-12-02T14:06:08","date_gmt":"2019-12-02T14:06:08","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=1706"},"modified":"2022-08-24T22:06:56","modified_gmt":"2022-08-24T22:06:56","slug":"veggie-paneer-momos-with-spicy-red-chutney","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/veggie-paneer-momos-with-spicy-red-chutney\/","title":{"rendered":"Paneer Momos with Spicy Kashmiri Chutney"},"content":{"rendered":"
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If you love indo – Chinese food as much as I do, then your in the right place. I made these veg paneer momos yesterday and they were TOO GOOD no to share. If your not familiar with “momos” its a Indian take on Chinese dumplings. They’re so easy to whip up and taste out of this world when you dip in the spicy red chutney. <\/p>\n\n\n\n

In this recipe you can replace the paneer with extra firm tofu for a vegan version. The brand of wonton wrappers I used are also vegan and so easy to work with, I’ve listed the details below in my notes for where you can purchase the Nasoya wonton wrappers, along with tips for freezing these and making things beforehand to save some time in the kitchen! <\/p>\n\n\n\n

DID YOU MAKE THIS DISH?<\/h2>\n\n\n\n

I want to hear about it! Take a picture and tag me on Instagram, I would love to see your finished product! Make sure you tag me @thetableofspice<\/a> or hashtag #thetableofspice<\/a> or both! <\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Veggie Paneer Momos with Spicy Kashmiri Chutney<\/h2>\n
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If you love indo – Chinese food as much as I do, then your in the right place. I made these veg paneer momos yesterday and they were TOO GOOD no to share. If your not familiar with "momos" its a Indian take on Chinese dumplings. They're so easy to whip up and taste out of this world when you dip in the spicy red chutney. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, dinner, entree, Side Dish<\/span><\/div>
Cuisine: <\/span>Chinese, Indian<\/span><\/div>
Keyword: <\/span>momo, paneer momo, red chutney, spicy momo, veg momo, veg paneer momo<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n\n

Ingredients<\/h3>

Veg Paneer filling<\/h4>
  • 1<\/span> packet<\/span> Nasoya wonton wrappers <\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> grated<\/span><\/li>
  • \u00bc<\/span> cup<\/span> carrot <\/span> grated<\/span><\/li>
  • \u00bc<\/span> cup <\/span> scallions<\/span> chopped <\/span><\/li>
  • \u00bc<\/span> cup<\/span> cabbage <\/span> shredded <\/span><\/li>
  • \u2153<\/span> cup<\/span> paneer <\/span> crumbled <\/span><\/li>
  • 1-2<\/span> jalapeno\/thai chili\/serrano <\/span> minced <\/span><\/li>
  • 1<\/span> tsp<\/span> black pepper <\/span><\/li>
  • 2<\/span> tsp<\/span> soy sauce <\/span><\/li>
  • 1 <\/span> tsp<\/span> toasted sesame oil <\/span><\/li>
  • salt to taste <\/span><\/li>
  • 1<\/span> tsp<\/span> Red chili powder<\/span><\/li>
  • 3<\/span> tbsp<\/span> Coriander leaves<\/span><\/li>
  • 1<\/span> tsp<\/span> Garam masala powder<\/span><\/li><\/ul><\/div>

    Spicy Red Chutney<\/h4>
    • 20-25<\/span> dried red chilies kashmiri chilies<\/span><\/li>
    • \u00bc<\/span> cup<\/span> warm water<\/span><\/li>
    • 5<\/span> cloves <\/span> garlic<\/span><\/li>
    • 1<\/span> tsp<\/span> lemon juice<\/span><\/li>
    • 1<\/span> tsp <\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Spicy Red Chutney<\/h4>
      • In a bowl filled with water water, add the chilies. Let the chilies soak in the warm water for 10 mins.<\/span><\/div><\/li>
      • Transfer the soaked chilies and water in a blender along with garlic, lemon juice and salt. <\/span><\/div><\/li>
      • Grind\/blend everything together until smooth paste. Add more water if you need to. <\/span><\/div><\/li><\/ul><\/div>

        Veg Paneer filling<\/h4>
        • In a pan, heat the oil, add the paneer crumbles and cook for 2 mins on med heat. Next add the jalapenos and scallions, cook for a min.<\/span><\/div><\/li>
        • Next add the carrots, cabbage, garlic and soy sauce. Season with salt, black pepper and soy sauce and remainig spices.Cook everything on med heat for 3-5 mins. <\/span><\/div><\/li>
        • Once the filling is cooked set aside and lets start filling these momos up! Take a wonton wrapper and place 1 -2 tsp of filling in the center of the your wrapper. Use your finger, dip it in bowl of water and moisten the outer part of the wrapper. This will act like the glue and help stick together when folding the dumpling.<\/span>
          <\/div>Fold the wrapper into the middle and starting in the middle, make 2 pleats on each side (right & left) using your thumb and index finger. Arrange the filling as you go by using your fingers if necessary. <\/span><\/div><\/li>
        • In a skillet or pan that has a lid, place 1\/2 cup of water and bring to a simmer, Place the pleated momos on a greased idli plate or steamer. Steam for 5-7 minutes. The outer cover should turn glossy and non sticky. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          Notes<\/h3>
            \n
          • Dumpling wrappers are found in any refrigerated section, usually where the package tofu is. I\u2019ve been using the same brand for many years, they are the only wrappers I have found that not only are easy to work with but also have a clean ingredient list compared to many others. Even though I can’t seem to ever find the circle ones, I usually just use a glass or round cookie cutter to get them in a circle.<\/li>\n
          • You can make the filling a day or two beforehand.<\/li>\n
          • Once the momos are filled you can put them in the zip-lock bag, place wax paper in between and freeze these for 1-2 months.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

            If you love indo – Chinese food as much as I do, then your in the right place. I made these veg paneer momos yesterday and they were TOO GOOD no to share. If your…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1381,1907,1913,1905],"tags":[849,850,851,485,852,853],"class_list":["post-1706","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces-dips","category-indian","category-recipes","category-vegetarian","tag-momos","tag-paneer-momos","tag-red-chutney","tag-spicy","tag-veg-paneer","tag-veg-paneer-momos"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/1706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=1706"}],"version-history":[{"count":6,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/1706\/revisions"}],"predecessor-version":[{"id":6443,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/1706\/revisions\/6443"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=1706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=1706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=1706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}