Veg Momos Recipe

Ingredients

• 15 ml (1 tablespoon)Oil
• 10 ml (2 teaspoons)Garlic, finely chopped
• 5 ml (1 teaspoon)Ginger, finely chopped
• about 60 g (½ cup)Red onion, finely chopped
• about 35 g (½ cup)Cabbage, finely chopped
• about 75 g (½ cup)Capsicum (green pepper), finely chopped
• about 55 g (½ cup)Carrots, finely chopped
• To tasteSalt
• 1.25 ml (¼ teaspoon)Black pepper powder
• about 15 g (¼ cup)Spring onion greens, finely chopped
• 7.5 ml (1½ teaspoons)Soy sauce
• 125 g (1 cup)Plain flour
• To tasteSalt
• 75 ml (¼ cup plus 1 tablespoon)Water

Instructions

1. 1

   Fry the aromatics

   Heat the oil over medium-high heat and fry the ginger and garlic for a few seconds.

2. 2

   Stir-fry vegetables

   Add the chopped vegetables and stir continuously as they cook for 3–4 minutes.

3. 3

   Season the filling

   Add salt and pepper, then stir-fry for a further 2 minutes.

4. 4

   Finish the filling

   Mix in the spring onion greens and soy sauce, then turn off the heat.

5. 5

   Cool the filling

   Leave the vegetable mixture to cool.

6. 6

   Make the dough

   Combine the plain flour and salt in a bowl. Add the water a little at a time and knead until you have a smooth but firm dough.

7. 7

   Rest the dough

   Cover the dough and leave it to rest for 10–15 minutes.

8. 8

   Divide the dough

   Split the dough into 20 equal portions and roll each into a smooth ball.

9. 9

   Roll the wrappers

   Work with one ball at a time and roll it into a circle 4 inches in diameter.

10. 10

    Fill and shape

    Put a tablespoon of filling in the centre of each circle and shape the momos.

11. 11

    Prepare the steamer

    Once all the momos are shaped, add a glassful of water to a steamer pan and bring it to a simmer over medium heat.

12. 12

    Arrange the momos

    Grease the steamer tray with oil and arrange the shaped momos on it.

13. 13

    Steam until ready

    Steam for 6–8 minutes, or until the wrappers look shiny and translucent and no longer feel sticky when touched.

14. 14

    Serve warm

    Remove the momos from the steamer and serve hot or warm.

What are veg momos?

Momos are dumplings associated with Tibetan cooking and are also a familiar street-food snack in India. They are made by enclosing a savoury filling in a thin dough wrapper and steaming the parcels.

This version uses a colourful mix of vegetables, ginger, garlic and soy sauce. Stir-frying the filling first helps it taste well seasoned without making the wrappers soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 4g protein, 29g carbs, 4g fat.

The wrappers provide most of the carbohydrates, while the oil contributes much of the fat. The vegetables and flour add a little protein, but there is no major protein-rich ingredient in the filling; serve the momos with a protein-rich side to make the meal more balanced.

A finely chopped filling

Vegetables: cut the onion, cabbage, pepper and carrots into small, even pieces so the filling cooks quickly and is easy to portion into the wrappers.

Aromatics: ginger and garlic go into the pan first, giving them a brief head start before the vegetables are added. Spring onion greens and soy sauce are stirred in at the end.

Keep the dough firm

Water: add it gradually while kneading, since the aim is a smooth, stiff dough rather than a soft, sticky one. The amount the flour takes up can vary slightly, so stop when the dough comes together.

Rest: cover the dough for 10–15 minutes before dividing it. This gives it time to relax and makes the small portions easier to roll.

Shape without overfilling

Wrappers: roll each portion into a 4-inch circle, keeping the dough covered when you are not working with it. This helps stop the unused portions from drying out.

Filling: use a tablespoon in the centre of each wrapper and leave enough dough around the edge to bring it together. Pinch the edges closed so the filling stays inside during steaming.

Look for the right doneness

Timing: steam the dumplings for 6–8 minutes, as directed, and check their appearance and feel rather than relying on the clock alone.

Cues: the wrapper should look shiny and slightly translucent, and it should not feel sticky when touched. If it still feels sticky, give the momos a little more steaming time.

Serve them freshly steamed

Momos are best served hot or warm, soon after they leave the steamer. Their mild vegetable filling also works well alongside a dipping sauce of your choice.

For a more substantial meal, serve them with a simple soup or an extra portion of vegetables. Keep sauces separate so everyone can add as much as they like.

Recipe notes & tips

• Chop the vegetables finely and evenly so the filling cooks at a similar rate.
• Stir continuously during the 3–4 minute vegetable stir-fry to cook them evenly.
• Let the filling cool before putting it into the dough wrappers.
• Add water to the dough gradually so it stays firm and manageable.
• Keep dough portions covered while rolling and shaping the momos.
• Grease the steamer tray before arranging the dumplings to help prevent sticking.

Variations

• Add chilli: include chopped chilli in the filling for a spicier version.
• Change the vegetables: swap in another finely chopped vegetable for one of the listed vegetables.
• Add mushrooms: use finely chopped mushrooms as part of the vegetable filling.
• Use a different dip: serve the steamed momos with a dipping sauce of your choice.
• Make smaller dumplings: divide the dough into smaller portions and use less filling in each wrapper.

Common mistakes to avoid

• Dough too wet: add water gradually and stop once the dough is smooth and firm.
• Dry dough portions: keep the dough covered while you roll and shape the momos.
• Overfilled wrappers: use a tablespoon of filling and leave room to seal the edges.
• Warm filling: let the stir-fried vegetables cool before filling the wrappers.
• Sticky wrappers: steam for a little longer until the surface no longer feels sticky.
• Crowded steamer tray: arrange the momos with space between them so they do not stick together.

How to store

Refrigerate leftover momos in a covered container and eat within 2 days. Reheat them in a steamer until hot throughout; this helps the wrappers stay softer than reheating them uncovered.

Frequently asked questions