Veg Momos
Delicate, steamed dumplings filled with a savory mix of finely chopped vegetables and classic Indo-Chinese spices. These homemade veg momos are a perfect appetizer or snack, best enjoyed hot with a spicy dipping sauce.
For 4 servings
5 steps. 12 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a mixing bowl, combine the all-purpose flour, 0.5 tsp of the salt, and 1 tsp of the vegetable oil.
- c.Gradually add water while mixing to form a firm, smooth, and pliable dough. Do not make it too soft.
- d.Knead for 5-7 minutes until the dough is elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Prepare the Vegetable Filling
- b.Heat the remaining 6 tsp (2 tbsp) of vegetable oil in a pan or wok over medium-high heat.
- c.Add the minced garlic, grated ginger, and green chilies. Sauté for 30 seconds until fragrant.
- d.Add the chopped onions and sauté for 1-2 minutes until they become translucent.
- e.Increase the heat to high, add the shredded cabbage, grated carrot, and chopped bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crunchy.
- f.Reduce the heat, then add soy sauce, white vinegar, the remaining 0.75 tsp salt, and black pepper. Mix everything well.
- g.Turn off the heat, stir in the chopped spring onion greens, and transfer the filling to a separate bowl to cool completely.
- 3
Step 3
- a.Shape the Momos
- b.After the dough has rested, knead it again for one minute.
- c.Divide the dough into 20 equal-sized small balls. Keep them covered with a damp cloth to prevent drying.
- d.Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter. Aim to make the edges thinner than the center.
- e.Place about 1 to 1.5 teaspoons of the cooled filling in the center of the wrapper. Do not overfill.
- f.To shape, lift one edge of the wrapper and start making small pleats along the edge. Bring all the pleats together in the center to form a pouch, and pinch the top to seal it tightly.
- 4
Step 4
- a.Steam the Momos
- b.Lightly grease a steamer tray with oil to prevent the momos from sticking.
- c.Arrange the shaped momos on the tray, ensuring there is some space between each one for even cooking.
- d.Steam over boiling water for 10-12 minutes on medium-high heat.
- e.The momos are cooked when the wrappers appear translucent and shiny, and feel non-sticky to the touch. Steam in batches if necessary.
- 5
Step 5
- a.Serve
- b.Carefully remove the momos from the steamer and serve immediately with a spicy momo chutney or chili garlic sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is firm and well-rested. A soft dough will make the momos sticky and difficult to shape.
- 2The vegetable filling must be completely cool before you start filling the wrappers; a warm filling can tear the delicate dough.
- 3For a less soggy filling, sprinkle salt on the shredded cabbage, let it sit for 15 minutes, then squeeze out all excess water before cooking.
- 4Roll the wrappers as thin as possible, especially at the edges, for the best texture.
- 5Don't overcrowd the steamer; steam in batches if necessary to ensure even cooking and prevent them from sticking together.
- 6To prevent the dough from drying out while you work, keep the dough balls covered with a damp cloth.
Adapt it for your goals.
Paneer Momos
For a protein-rich version, replace half of the mixed vegetables with 1 cup of crumbled paneer. Sauté the paneer lightly before mixing it with the other vegetables.
Whole Wheat MomosWhole Wheat Momos
For a healthier option, substitute all-purpose flour with whole wheat flour (atta). The wrappers will be slightly denser with a nuttier flavor.
Fried MomosFried Momos
After steaming, you can pan-fry or deep-fry the momos until they are golden brown and crispy for a different texture.
Spicy FillingSpicy Filling
Add 1/2 teaspoon of red chili sauce or Sriracha to the vegetable filling for an extra kick of heat.
Why this is on our healthy list.
Rich in Vegetables
Packed with a variety of vegetables like cabbage, carrots, and bell peppers, these momos provide essential vitamins, minerals, and dietary fiber.
Low-Fat Cooking Method
Steaming is a healthy, low-fat cooking method that preserves the nutrients in the vegetables without adding extra oils or fats, making it a lighter alternative to fried snacks.
Source of Plant-Based Nutrients
This recipe is entirely plant-based, offering a good source of nutrients from vegetables and grains, suitable for vegetarian and vegan diets.
Frequently asked questions
A serving of 5 steamed veg momos contains approximately 250-300 calories, depending on the specific ingredients and wrapper thickness. Frying them will significantly increase the calorie count.