Vegetable Momos
Delicate steamed dumplings filled with a savory mix of finely chopped vegetables and mild spices. A beloved street food snack from the Himalayas, perfect with a spicy dipping sauce.
For 4 servings
Prepare the Dough
- In a mixing bowl, combine the all-purpose flour and 0.5 tsp salt. Add 1 tsp of oil and mix.
- Gradually add water while kneading to form a smooth, firm, and elastic dough. It should not be sticky.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Prepare the Vegetable Filling
- Heat 2 tbsp of oil in a pan or wok over medium-high heat. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for 30 seconds until fragrant.
- Add the chopped onion and sauté for another minute until translucent.
- Add the shredded cabbage, grated carrots, and chopped bell pepper. Increase the heat to high and stir-fry for 2-3 minutes until tender-crisp. Do not overcook.
- Turn off the heat. Add soy sauce, vinegar, 0.75 tsp salt, and black pepper. Mix well.
- Stir in the chopped spring onion greens. Transfer the filling to a plate and let it cool down completely.
Shape the Momos
- After resting, knead the dough for another minute. Divide it into 24 small, equal-sized balls.
- Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter, keeping the edges thinner than the center.
- Place about 1 to 1.5 teaspoons of the cooled filling in the center.
- To shape, fold the wrapper into a half-moon and pinch the edges, or create small pleats along one edge and join it to the other side to seal.
- Place the shaped momos on a greased plate, ensuring they don't touch each other. Keep them covered with a damp cloth.
Steam the Momos
- Prepare a steamer by adding water to the bottom pot and bringing it to a boil.
- Lightly grease the steamer tray with oil. Arrange the momos on the tray, leaving at least an inch of space between them.
- Place the tray over the boiling water, cover with a lid, and steam for 10-12 minutes on medium-high heat.
- The momos are cooked when the wrapper appears translucent and feels non-sticky to the touch.
Serve
- Carefully remove the momos from the steamer and serve immediately with a spicy tomato-sesame chutney or your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool and relatively dry before stuffing to prevent the wrappers from tearing or becoming soggy.
- 2Roll the wrappers thin at the edges and slightly thicker in the center to securely hold the filling.
- 3Do not overcrowd the steamer; steam the momos in batches for even cooking.
- 4For a richer flavor, you can add finely chopped mushrooms or crumbled paneer to the vegetable filling.
- 5To make the wrappers more pliable, use lukewarm water for kneading the dough.
- 6Don't overfill the momos, as this can cause them to tear during shaping or steaming.
Adapt it for your goals.
Filling
Add 1/2 cup of finely chopped mushrooms, crumbled paneer, or crumbled tofu to the vegetable mix for extra protein and flavor.
DoughDough
For a healthier version, replace half of the all-purpose flour with whole wheat flour (atta). You may need slightly more water to form the dough.
Cooking MethodCooking Method
For 'Kothey' style momos, pan-fry the steamed momos. Heat 1 tbsp of oil in a pan, place the momos, and fry until the bottom is golden and crisp. You can also deep-fry them for a crunchy texture.
Why this is on our healthy list.
Rich in Fiber
Loaded with vegetables like cabbage and carrots, these momos are a good source of dietary fiber, which aids digestion and promotes a feeling of fullness.
Low in Fat
The steaming method of cooking uses minimal oil, making these dumplings a low-fat snack option compared to their fried counterparts.
Source of Vitamins
The variety of vegetables in the filling provides essential vitamins and minerals, such as Vitamin C from bell peppers and Vitamin A from carrots, which support overall health.
Plant-Based Goodness
This recipe is entirely plant-based, offering a delicious and satisfying option for vegetarians and vegans.
Frequently asked questions
A serving of 6 steamed vegetable momos contains approximately 250-300 calories, depending on the exact amount of oil and vegetables used. Pan-fried or deep-fried versions will be higher in calories.