Momos are a popular snack originally from Tibet & Nepal. This dumpling recipe is made with all-purpose flour and varieties of stuffing. The recipe shared here is a vegan recipe made using fresh vegetables. The recipe shared here is not a traditional momos recipe.
You will find many roadside food vendors that serve these juicy dumplings along with a spicy hot red chutney.
Traditionally momos are steamed but in recent years you will see the recipe has evolved so much that, you will get deep-fried momos, tandoori momos, grilled momos or baked momos.
The stuffing can be made with a variety of ingredients like vegetables, paneer, tofu, chicken, pork, or seafood. Making vegetable momos is extremely simple and easy. You can tweak the filling according to your choice.
The vegetables that mostly go into making these momos are a mix of cabbage, spring onions, carrots, french beans, and capsicum. You also get momos that are made with the filling of paneer (Indian cottage cheese) or with tofu.
Many times at home we add mushrooms and sweet corn which gives them a nice texture and taste. Traditionally the dough is made of all-purpose flour (maida) but you can use whole wheat flour too.
As these momos are lightly spiced they are hit with kids when served with ketchup.
You will find many variations of momos served in Indo-Chinese restaurants served as a starter/appetizer.
I like to experiment with the stuffing whenever we decide to make these dumplings at home. I personally do not like the spicy chutney that is usually served with these momos hence I always end up dipping my momos in store-bought schezwan sauce.
You can serve them either with hoisin sauce or siracha sauce or with schezwan sauce.
Making momos might seem time-consuming, but it’s not so. Especially vegetable momos.
The art is in giving them the perfect shape which always overwhelms me. I am very bad at shaping them, but hey that’s what makes them homemade momos right?
Just a note: I have just used cabbage and spring onions here, do add vegetables of your choice. More the vegetables, more the taste and more nutrition.
Vegetables: I have used just cabbage and spring onions here.
Spices & Herbs: I have used crushed black pepper, green chillies, and garlic.
Flour: I have used all-purpose flour to make the covering for these dumplings.
Oil: I have used sunflower oil to make the stuffing.
Water: I used 1/2 cup of water to knead the dough.
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Let’s see how to make vegetable momos with simple basic ingredients in your home kitchen.
- 1 cup all-purpose flour/maida
- 1/2 teaspoon salt to taste
- water for kneading the dough
- 1 teaspoon oil
- 1 tablespoon oil
- 4 garlic cloves finely chopped
- 2 green chillies finely chopped
- 2 small sprigs of spring onion finely chopped
- 2 cups cabbage finely chopped
- 1 teaspoon black pepper powder
- Salt to taste
- 1/2 teaspoon sugar (optional)
Let’s start with making the stuffing.
- In a saucepan, heat a tablespoon of oil.
- Add finely chopped garlic cloves and saute for a minute till the raw smell of garlic fades away. Do not brown the garlic. Add finely chopped green chillies.
- Add the white part of the spring onion and saute on high flame for about 2 minutes.
- Add the chopped cabbage and mix well.
- Add salt and sugar as per taste. Sugar is optional here.
- Cook this cabbage mixture on medium to high flame. We do not want a completely cooked cabbage rather it should have a bite to it. (again it’s a personal choice here) so cook accordingly.
- When cabbage is cooked add crushed black pepper and the spring onion greens and mix well.
- Our stuffing for momos is ready.
Let’s make the dough
- In a mixing bowl, add maida (all-purpose) flour, 1 teaspoon of oil and salt.
- Add water little by little and knead a soft dough.
- Cover the dough with a muslin cloth or lid.
- Let this dough rest for 20 minutes before we start making the dumplings.
- Take e a small ball from the dough and roll the ball into a thin circle.
- Place the cabbage stuffing in the centre and bring the edges together.
- Twist the edges just like we do for modak and press the ends together.
- Make the remaining momos in the same way.
- Place these momos into the steamer and steam for about 15-20 minutes.
- When the outer covering becomes glazy , that’s the indication that your momos are done.
- Serve hot with spicy momos chutney or schezwan sauce.
I have used only cabbage here, but you can add carrots and french beans which enhance the taste and increase the nutrient quotient too.
You can also add a teaspoon of soy sauce and vinegar which gives a nice flavour to the stuffing.
Instead of all-purpose flour, you can use whole wheat flour too.
For kids, serve these momos with tomato ketchup, they love it.