Veg momos are a type of delicious Tibetan dumplings. These vegan dumplings are easy to make and very popular in many Asian countries like India & Nepal.
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If you ever travel to a hill station of India or stay in one, then there are few yummy treats you can’t resist like corn on the cob (bhutta) roasted on coal, roasted peanuts, Maggie and steaming hot momos with awesome momos chutney, usually sold by a Tibetan hawker.
It’s not that you can’t find these treats in other cities but the whole experience of enjoying them on a cold night, walking on the mall road or sunset point or echo point (common in almost every Indian hill station) is unbeatable.
The recipe which I am sharing today is one of these treats – Veg momos.
What are momos
Momo is a type of South Asian dumpling that is native to countries like Tibet, Bhutan, Nepal, and also a lot of Indian states where people from these countries live. It's something similar to the Chinese dim sum.
During my non-vegetarian days, I loved having chicken momos and could never understand why people eat vegetarian momos. This was the only dish that was unbearable to me in its vegetarian form.
Thanks to my mother’s vegan momos recipe, in which she replaced the meat with soya granules, I slowly developed taste for veg momos also.
My recipe in this post is quite similar to my mother’s recipe however since I didn’t have soya granules in my kitchen, I made momos using only vegetables but they also taste great. I will share my mother’s recipe of soya momos in another post soon.
How to serve
These vegan dumplings are served with a special chutney or dip called momos chutney. This chutney is very hot and delicious. It’s made with tomatoes, garlic and lots of red chilies.
Most of the people who love momos can’t imagine having them without this sauce. However, if you can’t tolerate chilies in your food, either add fewer chilies to the chutney or enjoy it with any other dip of your choice.
You can also enjoy momos with any clear soup.
Which vegetables are added to veg momos stuffing
The most common vegetables used in these Tibetan dumplings are cabbage, carrot, and capsicum.
You can also add mushrooms, tofu, french beans, or any other vegetable you like in dumplings.
More vegan dumpling recipes
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
Veg Momos Recipe
and very popular in many Asian countries like India, Tibet & Nepal.
Ingredients to make the dough
- 1.5 cups all-purpose flour maida
- 1 tablespoon cooking oil
- Salt as per taste
- ½ cup water or as required to knead a smooth elastic dough
Ingredients for the momos stuffing
- ⅔ cup cabbage finely chopped
- ⅔ cup carrot finely chopped
- ½ cup capsicum finely chopped
- ½ cup onion finely chopped
- 2 tbsp spring onion finely chopped
- 1 teaspon grated ginger
- 1 teaspoon grated garlic
- 1 tablespoon vinegar
- 1 teaspoon black pepper powder
- Salt as per taste
- 1 teaspoon any cooking oil of your choice
- Mix all the ingredients of dough and knead to make a smooth dough. Cover it with a wet cloth and keep aside.
- In a pan heat oil, add ginger, garlic, and onion. Sauté for around 30 seconds and then add all the remaining vegetables.
- Add salt, pepper, vinegar and stir fry till the moisture evaporates. Switch off the gas and keep the stuffing aside till it reaches room temperature.
- Make same sized, small balls of dough. Keep them covered under a wet cloth. Take one dough ball at a time; flatten it by pressing between your palms. Dust with some dry flour and roll it into a thin disc with the help of a rolling board and pin.
- Now put around ¾ tablespoon stuffing in the middle of a disc. Lift the edges from all sides and start pleating to bring them to the center. Pinch them together to join at the center. Make momos from the remaining balls in a similar way.
- Now grease the surface of your steamer’s plate. Place the momos on it and steam for around 20 minutes or till they become translucent.
- Serve hot with momos chutney!