Veg Momos
Delicate steamed dumplings with a savory filling of finely chopped cabbage, carrots, and onions, seasoned with ginger and soy. These North Indian street-style momos are soft, juicy, and pair perfectly with a spicy red chutney for dipping.
For 4 servings
- prep · ~20 min
Prepare the dough.
1.In a mixing bowl, combine 2 cups all-purpose flour and 1 pinch salt.2.Drizzle 1 tsp oil and mix into the flour with your fingertips.3.Gradually add water, kneading continuously, until a smooth, firm dough forms.4.Cover with a damp cloth and rest for 20 minutes. - prep · ~5 min
Make the vegetable filling.
1.In a large bowl, combine shredded cabbage, grated carrot, and chopped onion.2.Add minced ginger, garlic, and green chili.3.Season with 1 tsp soy sauce, 1 pinch black pepper, and 1 pinch salt.4.Mix everything well and set aside for 5 minutes.TIPSqueeze out any excess water from the cabbage before mixing to prevent soggy momos. - assemble · ~15 min
Shape the momos.
1.Knead the rested dough once and divide into 16 equal balls.2.On a lightly floured surface, roll each ball into a thin 3-inch disc.3.Place a heaping tablespoon of filling in the center of each disc.4.Pleat the edges together and pinch to seal tightly, bringing them to a point at the top.TIPKeep the edges thinner than the center for even cooking and a delicate finish. - steam · ~10 min
Steam the momos.
1.Brush the steamer tray lightly with oil to prevent sticking.2.Arrange the shaped momos in the tray, leaving space between each one.3.Bring water to a boil in the steamer pot, place the tray inside, and cover tightly.4.Steam on high heat for 8-10 minutes until the wrappers turn slightly translucent and glossy.TIPDo not lift the lid while steaming — the sudden temperature drop can make the wrappers chewy. - serve
Serve piping hot with spicy red chutney.
Transfer the steamed momos to a plate. Serve immediately while still hot and pillowy, with spicy red chutney or schezwan sauce on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kitchen towel to squeeze excess moisture from the shredded cabbage for a crisp, non-soggy filling.
- 2Rest the dough for the full 20 minutes to develop gluten, making it pliable and easy to roll thin.
- 3Keep the edges of the wrapper thinner than the center to ensure even cooking and easy pleating.
- 4Brush the steamer tray with oil instead of parchment to prevent sticking without altering texture.
- 5Do not overcrowd the steamer—leave half an inch between momos so steam circulates evenly.
- 6Make the momos ahead and freeze them uncooked on a tray; steam directly from frozen, adding 2-3 minutes.
- 7For extra juiciness, toss the filling with 1 teaspoon of toasted sesame oil before assembling.
Adapt it for your goals.
Protein-loaded
Add 100g of crumbled firm tofu or 50g of finely chopped mushrooms to the vegetable filling for a heartier, umami-rich bite.
spicy paneerSpicy paneer
Replace half the vegetables with crumbled paneer and add a pinch of garam masala and extra green chili for a creamy, spiced North Indian twist.
gluten freeGluten-free
Substitute all-purpose flour with a gluten-free flour blend (rice flour + tapioca starch) and add 1/4 teaspoon xanthan gum for a pliable dough.
low oilLow-oil
Skip the oil in the dough and use a non-stick steamer liner; the filling remains moist without added fat, ideal for lighter eating.
Why this is on our healthy list.
Rich in Fiber
Cabbage and carrots provide ample dietary fiber, aiding digestion and promoting a feeling of fullness with fewer calories.
Low in Fat
Steaming uses no added oil beyond a minimal brush, making these momos a naturally low-fat appetizer or light meal.
Source of Vitamin A
Carrots contribute beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Naturally Vegan
Every ingredient in this recipe is plant-based, making it suitable for vegan and vegetarian diets without any substitution.
Frequently asked questions
The dough likely rested too little or was too dry; knead in a teaspoon more water, rest covered for 10 additional minutes, and dust your surface lightly with flour.
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