Heat 1.5 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped garlic, green chili and 1/2 cup chopped green onion. Sauté for 1 minute.
Then add 1/3 cup grated carrots, stir and cook for 30 to 60 seconds. Add 1.2 cups shredded cabbage and 3/4 cup finely chopped green pepper and cook for 1 to 2 minutes, stirring often.
Then add salt and pepper and mix. Add 2 cups grated paneer and mix well.
Add 1.5 teaspoons soy sauce and mix. Cook for 1 more minute and your filling is ready. Remove pan from heat and set aside. The filling is lightly seasoned but you can definitely add more seasoning to taste.
Make the dough
To a large bowl, add the flour and salt. Mix to combine.
Start adding warm water, little by little and mix. Bring the dough together, don't try to add too much water. We don't want a soft dough.
It will look shaggy at this point but that's okay. It will get smooth once we knead it. So, transfer it onto a flat surface. Knead the dough for 3 to 4 minutes using your hands, and you will notice that the dough will become much smoother compared to when you started.
Now, cover with a damp cloth and let it rest for at least 30 minutes, preferably an hour. After an hour, the dough would have relaxed and will look soft and smooth.
Roll the wrappers
Divide the dough into 2 parts and then take 1 part and roll into into a long rope. Then divide the dough into small pieces- around 14 to 16 grams for small momos and 18 to 22 grams for medium ones.
Now, take one dough ball (keep all other dough balls covered at all times) and roll it between your palms. Then place it on the surface and press it with your palm to flatten it.
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 (vice versa if you are left handed). 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.For the first 2 revolutions, I move the rolling pin all through the length of the dough. Then I move the pin only till half length of the dough for the next 1 to 2 revolutions. For the last revolution, move your rolling pin only on the edges (see pictures above).
You should have a circle of 3 to 3.5 inches in diameter. Dust it with dry flour and keep it covered. I usually like to roll 5 to 6 at a time, then fill and shape them and steam before working on rolling more wrappers.
Fill, shape & steam
Now, take your rolled wrapper, apply some water around the edges. Place 1 to 1.5 tablespoon of the filling in the center.
We are going to shape like a half-moon here. Pinch the side corners on one side and seal to bring the edges together. Then make pleats using your fingers. Make a pleat and then pinch the edges together. Keep making pleats until you reach the end of the other side. Pinch to seal the other corner and then press the edges to give the momo a half moon kind of shape. Shape all momos similarly (see pictures above).
Boil water in your steamer on medium heat. Once the water starts boiling, open the lid and place a sheet of parchment paper on the steamer (else the momos will stick). Place the momos in the steamer, cover with a lid and steam for 5 to 6 minutes. The momos will be non-sticky and translucent once steamed. Steam all the momos similarly.
Toss in Schezwan Sauce
I am tossing only 6 momos here. You may multiply the recipe 5 times if you want to toss the entire batch of momos made in this recipe. Heat around 1-2 teaspoons of oil in a pan on medium heat. Then add the steamed momos to the pan.
Sauté for 1 minute until they few have brown spots, and flip them over. Cook for 30 more seconds.
Add 1/4 cup + 1 to 2 tablespoons of prepared schezwan sauce. Toss to combine until all the momos are coated with the sauce. Garnish with lots of chopped cilantro and green onions. Serve hot!
Please read all my tips and notes first on making the dough, rolling the dough especially if you have never made it before.
Making the dough, rolling and steaming it does take some time so it might be a good idea to make the filling in advance. It will save you some time on the day you plan to eat these momos.
Keep the dough covered at all times. When you divide the dough into dough balls, work with 1 ball and keep remaining balls covered. After you have rolled the wrappers, keep the rolled wrappers covered until you have to fill and shape them.
It's a good idea to roll only few wrappers at a time (around 5 to 6), fill, steam and then roll more.
Do not overfill the momos else it will be difficult to shape them.
Your dough should never be super soft else you will have difficulty shaping the momos.
For taking a super short cut- use store bought Gyoza wrappers and store bought schezwan sauce.
You can definitely serve these paneer momos as such without tossing them in schezwan sauce.