Paneer Momos
Soft, steamed dumplings filled with a spiced crumbled paneer mix. These street-style Himalayan momos are juicy, light, and packed with flavor. Served hot with a fiery red chutney, they make an irresistible snack or weekend meal.
For 4 servings
- knead · ~15 min
Make the dough.
1.In a mixing bowl, combine all-purpose flour and a pinch of salt.2.Gradually add warm water and mix with your hands.3.Knead for 8-10 minutes until you get a smooth, firm dough.4.Cover with a damp cloth and rest for 15 minutes.TIPA well-rested dough relaxes the gluten and makes rolling the thin momo wrappers much easier. - mix · ~5 min
Prepare the paneer filling.
1.In a large bowl, add crumbled paneer, shredded cabbage, grated carrot, and chopped onion.2.Add chopped green chili, grated ginger, minced garlic, and coriander leaves.3.Pour in the soy sauce, a pinch of salt, and the crushed black pepper.4.Mix everything well using your hands until fully combined.TIPEnsure the paneer is finely crumbled, not chunky, for a uniform filling texture. - prep · ~10 min
Roll the dough wrappers.
1.Divide the rested dough into 24 equal small balls.2.Lightly dust the surface and roll each ball into a thin 3-inch disc.3.Make the edges slightly thinner than the center to help with pleating.TIPKeep unused dough balls covered to prevent them from drying out. - assemble · ~8 min
Fill and shape the momos.
1.Place 1 tablespoon of filling in the center of each disc.2.Bring the edges together and pleat to seal tightly into a half-moon or round shape.3.Pinch the top to ensure there are no gaps or openings.TIPDon't overfill; the momo might burst during steaming. Leave enough border to pinch. - steam · ~9 min
Steam the paneer momos.
1.Lightly grease the steamer tray with oil to prevent sticking.2.Arrange the shaped momos on the tray, leaving space between them.3.Bring water to a boil in the steamer base, place the tray on top, and cover.4.Steam on medium-high heat for 8-10 minutes until the wrappers turn translucent.TIPDon't lift the lid during steaming; the sudden loss of heat can make the momos dense. - serve
Serve the momos hot.
Carefully remove the steamed momos and serve them immediately with spicy red chutney or soy dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the dough from drying out, keep unused balls covered with a damp cloth while rolling each wrapper.
- 2Finely grate or crumble the paneer until no large lumps remain — this ensures a smooth, cohesive filling.
- 3Make the edges of each wrapper slightly thinner than the center so pleating is easier and the seal is tight.
- 4Avoid overfilling the momos; 1 tablespoon is enough — overstuffed momos often burst open during steaming.
- 5Do not lift the steamer lid during cooking; a steady steam bath keeps the wrappers tender and translucent.
- 6Leftover uncooked momos freeze beautifully: place them on a tray, freeze until solid, then store in a zip-lock bag.
Adapt it for your goals.
Baked Momos
Brush the assembled momos with oil and bake at 200°C (400°F) for 12-15 minutes for a crisp, golden exterior — perfect for those who prefer a non-steamed texture.
Gluten FreeGluten-Free
Replace all-purpose flour with a gluten-free flour blend (rice flour + tapioca starch) and use slightly less water for the dough; great for gluten-sensitive eaters.
Extra VeggieExtra Veggie
Add ½ cup finely chopped mushrooms or boiled, mashed potato to the filling for extra moisture and umami, ideal for a heartier version.
Why this is on our healthy list.
High in Plant Protein
Paneer is a rich source of casein protein and calcium, supporting muscle repair and bone health.
Rich in Dietary Fiber
Cabbage and carrots add natural fiber that aids digestion and promotes a feeling of fullness.
Low in Added Fat
These momos are steamed (not fried), so they contain minimal oil, making them a lighter snack option.
Frequently asked questions
The dough might not have rested long enough, or it was too dry. Rest for at least 15 minutes and keep the surface lightly dusted with flour.
