Sadheko Vegetable Mo:Mo is spicy, fiery and gives a completely new flavor to mo:mo. Recipe for vegetable mo:mo included but can be made with mo:mo of your choice.
Last Saturday, I invited 11 strangers into my home for an evening dedicated to mo:mos – Nepali dumplings that I can’t & won’t stop talking about. They were the kindest, most genuine, and enthusiast group of people; we all simply connect over our love for food. I had no idea what I signed up for when I collaborated with DinDin Party to host the evening but I am beyond grateful for the opportunity. It gave me a chance to introduce and cook mo:mo with a group of people who had never tried mo:mo before and most importantly, they trusted to come into a stranger house for the food that they had very little idea about. I mean that in itself speaks a lot about the people here in Fort Worth and I am so happy I am part of that community.
I made mo:mos, both chicken and vegetable ones with 2 different tomato-based sauce and it seemed like everyone had a great time and enjoyed mo:mos. I can’t remember the last time I really conversed and connected with people, besides the work/blog-related things. I didn’t even use my phone or take pictures that evening and it was a little strange, but good kind of strange. I need to do that more often. The evening ended on a sweet note with Sikarni, a traditional dessert with yogurt, cardamom, and cashew nuts.
The whole idea of inviting random people into your home is weird, I get it but I used the Din Din Party, a meet-up platform to host dinner parties (and earn extra income) by cooking & entertaining at your home. I think this is still a new concept but it’s a pretty innovative way to meet diverse group of people & enjoy unique food and drinks in a private setting.
Naturally, when you invite people you cook way too much right? Am I right? After rolling 200+ wrappers from scratch and wrapping mo:mos, I still had some fillings left.
Chicken fillings can easily be frozen for later use or formed into kebabs. But vegetable fillings can get watery once you freeze it and there’s very little you can do with the fillings, besides the obvious. I made more mo:mos and turned them into “sadheko vegetable mo:mo” I had been craving for a long time.
You can easily freeze uncooked mo:mos ahead of time and use it on demand. I’d suggest first lightly dusting a large baking sheet (or whatever fits inside your freezer) with flour and place your wrapped mo:mos on it. Freeze them for few hours then you can transport frozen mo:mos into a ziplock bag or an airtight container. This way mo:mos will not stick to each other and you can steam the desired quantity.
Sadheko is a Nepali word, which roughly means marinated, spiced, and tempered with oil. Back in 2013, I shared a very simple “Chicken Sadheko” recipe and now I am taking one step further with mo:mos. You can use whatever mo:mo you have on hand but I used uncooked, vegetable mo:mo. I have not tried this with cooked, leftover mo:mos although once you reheat the mo:mos, it might work. If you end up trying with leftover mo:mos, do let me know.
The recipe for Sadheko Vegetable Mo:Mo isn’t originally mine; vegetable mo:mo recipe was roughly adapted from my friend Ruchi’s vegetarian mo:mo and I utilized sadheko spice recipe from foods.nepal. Sadheko Vegetable Mo:Mo is fiery, juicy, and layered with textures and totally irresistible. I hope you guys will give it a try soon.
If you are new to mo:mo, I want you try the original version first. The recipe I am sharing calls for ‘homemade mo:mo wrappers” but you can most definitely try with store bought ones too.
Vegetable sadheko momo
For about 15 pieces
- 15 freshly steamed mo:mo (vegetable mo:mo recipe // chicken mo:mo recipe)
- 1/4 cup finely chopped red onions
- 2 green onions, finely chopped
- 2 heaping tablespoon toasted and ground white sesame seeds
- 1 teaspoon red chili pepper
- 1 teaspoon sichaun pepper
- 1 teaspoon turmeric powder
- 1 tablespoon mustard oil
- 1/2 teaspoon mustard seed
- 3 green chili pepper, sliced
- handful chopped cilantro
- lemon juice, salt, and more spices per taste
- In a medium bowl, combine both onions, sesame powder, red chili, sichaun pepper.
- Add steamed momos to the bowl and gently toss everything.
- Add turmeric powder on top and keep it aside.
- In a small pan, heat mustard oil over medium heat and fry green chili pepper and mustard seed until dark brown.
- Pour hot oil mix on top of mo:mo, season with salt per taste.
- Garnish with cilantro, lemon juice, and toss everything.
- Season with more seasonings/spice as needed.
Once again, a big thank you to everyone who attended the mo:mo dinner and DinDin for collaborating with Food, Pleasure, and Health. I can’t wait to do this all over again. If you are in DFW area and want to host your dinner party and don’t know where to begin, DinDin is a great resource and I’d be happy to answer any questions you may have.
Have you hosted dinner for strangers? If not, would you?