Vegetable Momos

Nutrition · per serving

Steps

1. 1

   Mix all-purpose flour and salt. Add warm water gradually and knead for 3 minutes until smooth and pliable. Cover and rest while preparing the filling.

   150 g All-purpose flour75 ml Warm water1/4 tsp Salt
2. 2

   Squeeze the shredded cabbage and grated carrot lightly to remove excess moisture. Combine them with spring onion, garlic, ginger, green chili, soy sauce, and oil. Do not overfill the dumplings, as wet filling can split the dough.

   150 g Cabbage, finely shredded75 g Carrot, finely grated2 Spring onion, finely sliced2 cloves Garlic, finely minced10 g Fresh ginger, finely grated1 Green chili, finely minced1 tbsp Soy sauce1 tsp Neutral oil
3. 3

   For the chutney, blend tomato, garlic, green chili, chili flakes, vinegar, and salt until mostly smooth. Taste and adjust the heat or acidity.

   200 g Tomato, roughly chopped1 clove Garlic1/2 Green chili1/2 tsp Red chili flakes1 tbsp Rice vinegar1/4 tsp Salt
4. 4

   Divide the dough into 10 equal pieces. Roll each piece into a thin circle about 9 cm wide, keeping the unused dough covered so it does not dry out.

   150 g All-purpose flour
5. 5

   Place about 1 heaped tablespoon of filling in the center of each wrapper. Moisten the edge with water, pleat or pinch it closed firmly, and check that no filling is exposed.

   75 ml Warm water150 g Cabbage, finely shredded75 g Carrot, finely grated2 Spring onion, finely sliced2 cloves Garlic, finely minced10 g Fresh ginger, finely grated1 Green chili, finely minced1 tbsp Soy sauce1 tsp Neutral oil
6. 6

   Line a steamer basket with parchment or lightly oil it. Arrange the momos with space between them, cover, and steam over vigorously simmering water for 8 minutes. They are done when the wrappers look slightly translucent and feel springy.

7. 7

   Rest the steamed momos for 1 minute, then serve hot with the spicy tomato chutney.

Origin & History

Momos are steamed dumplings widely associated with Tibet, Nepal, and Himalayan communities, while vegetable-filled versions are also popular in Chinese-influenced cooking. Their pleated wrappers and savory dipping sauces have made them a beloved street-food and home-cooking staple across Asia.