Low Sodium Paneer Momos
Delight in the flavor-packed, health-conscious twist on a beloved Himalayan favorite with these Low Sodium Paneer Momos. Perfectly suited for those watching their sodium intake, this recipe combines a light and silky homemade dough with a savory stuffing made of fresh paneer, crunchy cabbage, sweet carrot, and aromatic herbs and spices. A touch of low sodium soy sauce and a splash of lemon juice enhance the filling without overwhelming your palate, while steaming the momos keeps them light and wholesome. In just under 45 minutes, you'll have a batch of these tender dumplings ready to serve, making them a splendid appetizer or snack. Pair with your favorite low sodium chutney for a guilt-free treat that's satisfying, flavorful, and naturally nutritious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Water
- 1 tablespoon Olive oil
- 200 grams Paneer
- 1 cup Cabbage
- 1 cup Carrot
- 0.5 cup Green onion
- 1 tablespoon Ginger
- 2 pieces Garlic cloves
- 0.5 teaspoon Black pepper
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Lemon juice
- 2 tablespoons Cilantro
Instructions
In a large mixing bowl, combine the all-purpose flour and water. Knead into a smooth dough, adding water gradually. Cover and let it rest for 20 minutes.
While the dough rests, prepare the filling. Grate the paneer and finely chop cabbage, carrot, and green onion.
Heat the olive oil in a pan over medium heat. Add minced garlic and grated ginger. Sauté for a minute until fragrant.
Add green onions, cabbage, and carrot to the pan. Stir-fry for 3-4 minutes until vegetables soften.
Add grated paneer, black pepper, low sodium soy sauce, and lemon juice. Mix well and cook for another 2 minutes.
Remove from heat and stir in chopped cilantro. Allow the filling to cool slightly.
Divide the dough into equal portions and roll each into a ball. Flatten each ball into a small circle using a rolling pin, keeping the edges thinner than the center.
Place a spoonful of filling in the center of each dough circle. Fold and pleat the edges to seal, forming a momo shape.
Place the momos in a steamer lined with parchment paper or lightly greased with oil, ensuring they don't touch each other.
Steam the momos for 10-12 minutes until the dough is cooked and glossy.
Serve hot with your choice of low sodium chutney or dip.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 14.1 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1295 mg | 100% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
