One of the most interesting dishes that I discovered in India were the Indo-Chinese fusions, like Manchurian, which refers to dishes containing finely chopped veggies, sauteed and then mixed in a thick sauce containing soy sauce.
I simply loved these dumplings when I tried them for the first time. Dumplings are delicious anyway you serve them, but soaking them into this delicious sauce takes them to another level!
Would you upgrade your dumplings this way?
My momo recipe is already on the blog - you can find it here - the only difference I did this time was to buy the wrappers from the deep frozen section from an Asian store in Bucharest. I recommend doing that when you want something quick.
In a pan, heat the oil and add 1 of the spring onions (finely chopped) ogether with the garlic and ginger and fry for 30 seconds. Make sure the oil is not very hot otherwise everything will get burnt easily. Add carrot and capsicum and cook for 2-3 minutes.
Add the soy sauce, chilli sauce, salt and vinegar and mix to combine. Separately, mix the cornflour with the water, then add the mixture to the pan and mix until it starts thickening. If the sauce is too thick add more water until it reaches the desired consistency. Boil it for approx. 5 minutes and then add the remaining spring onion (finely chopped). Add the momos , mix everything well, making sure they are soaked in the sauce and serve with extra spring onion.