Veg Momos are steamed dumplings stuffed with lightly spiced vegetable served with hot & spicy sauce. Momos are very popular Tibetan, Chinese and Nepalese street food. These mouthwatering dumplings are now served all over the world with varieties of stuffing. This recipe is bit time consuming but worth doing the effort. Momos can be steamed, fried and boiled. Give this recipe a try and Enjoy with friends and family!
Step by Step Instructions with Photos
Outer Cover
- In a big bowl take the all-purpose flour, salt and oil in a bowl and mix it.
- Add water in parts and knead to firm dough. Cover the dough and keep aside for 30 minutes.
For the Stuffing
- Finely chop or grate all the vegetables. If you have use a food processor to chop the vegetables.
- Heat oil in a wide pan or wok. Add chopped onion, spring onion green, garlic and ginger. Sauté until fragrant.
- Add remaining vegetable and soy sauce; stir fry on high heat on high heat until vegetable are cooked and water is absorbed.
- Add chopped spring onion green and season with salt and pepper stir fry for a minute.
- Adjust the seasoning, switch off the flame and keep aside.
Shaping the Momos
- Knead the dough one more time, divide and make big marble sized ball and keep them covered.
- On the lightly dusted board roll each ball into a thin circle of about 2-3 inch diameter, try to roll thin edges.
- Put 1 or 2 Tbsp. of vegetable stuffing in the center, lift one side of the edge and start pleating, towards the end, join the pleats in the center.
- There is various ways to shape Momos.
Steaming the Momos
- Boil water in a steamer/electric cooker or in a pressure cooker.
- Grease steamer pan and place the Momos keeping space between them so that they don’t touch each other. You can use Idlixx make also.
- Steam Momos for 10-15 minutes. Keep eye on Momos and avoid over steaming as the dough becomes dense and dry.
- Momos are cooked well when they turn transparent and dough should not feel sticky on touching.
- The steaming time may vary upon the thickness of Momos cover and the pan/steamer you are using
Recipe Card
Veg Momos/Veg Dumplings Recipe
Description
Veg Momos are steamed dumplings stuffed with lightly spiced vegetable served with hot & spicy sauce. Momos are very popular Tibetan, Chinese and Nepalese street food. These mouthwatering dumplings are now served all over the world with varieties of stuffing. Give these vegetable stuffed Momos a try and Happy Snacking!
Ingredients (Makes - 25-30 pieces)
Outer Cover
For the Stuffing:
Instructions
Outer cover
-
In a big bowl take the all-purpose flour, salt and oil in a bowl and mix it.
-
Add water in parts and knead to firm dough. Cover the dough and keep aside for 30 minutes.
Stuffing
-
Finely chop or grate all the vegetables. If you have use a food processor to chop the vegetables.
-
Heat oil in a wide pan or wok. Add chopped onion, spring onion green, garlic and ginger. Sauté until fragrant.
-
Add remaining vegetable and soy sauce; stir fry on high heat on high heat until vegetable are cooked and water is absorbed.
-
Add chopped spring onion green and season with salt and pepper stir fry for a minute.
-
Adjust the seasoning, switch off the flame and keep aside.
Shaping the Momos
-
Knead the dough one more time, divide and make big marble sized ball and keep them covered.
-
On the lightly dusted board roll each ball into a thin circle of about 2-3 inch diameter, try to roll thin edges.
-
Put 1 or 2 Tbsp. of vegetable stuffing in the center, lift one side of the edge and start pleating, towards the end, join the pleats in the center.
-
There is various ways to shape Momos. Repeat the same process to prepare all Momos and keep them till you are ready to steam them.
Steaming the Momos
-
Boil water in a steamer/electric cooker or in a pressure cooker.
-
Grease steamer pan and place the Momos keeping space between them so that they don't touch each other. You can use Idlixx make also.
-
Steam Momos for 10-15 minutes. Keep eye on Momos and avoid over steaming as the dough becomes dense and dry.
-
Momos are cooked well when they turn transparent and dough should not feel sticky on touching.
-
The steaming time may vary upon the thickness of Momos cover and the pan/steamer you are using.
-
Serve hot with Red Chili Garlic Chutney, Chili Sesame Sauce or with any spicy chutney.
Note
- Click her for vegetable-air-fried-momo-manchurian recipe.
- Click here for vegetable-momo-manchurian recipe.
