Veg Momos Recipe

Tibetan dumplings -veg momos served on a white plate with momos chutney

Veg momos is a type of delicious Tibetan dumplings. These vegan dumplings are easy to make
and very popular in many Asian countries like India, Tibet & Nepal.

Course Appetizer, Main Course

Cuisine Asian, Indian, Nepalese, Tibetan

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings dumplings

Calories 80kcal

Author Vandana Chauhan

Ingredients

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

Instructions

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!

Notes

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.

Nutrition