Vegetable Momos Recipe
Tibetan / Nepali · Appetizer · 55 min total
These steamed dumplings are filled with a savory mix of finely chopped vegetables and aromatic spices, perfect as an appetizer or snack.
40
min prep
min prep
15
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup water (approx.)
- 1 cup finely chopped cabbage
- 1/2 cup grated carrot
- 1/4 cup finely chopped bell pepper
- 2 tablespoons finely chopped green onions
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Make the dough: In a bowl, mix flour and salt. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.
- Prepare the filling: In a bowl, combine cabbage, carrot, bell pepper, green onions, ginger, garlic, soy sauce, sesame oil, black pepper, and salt. Mix well.
- Divide the dough into 20 small balls. On a lightly floured surface, roll each ball into a thin circle (about 3 inches diameter).
- Place a heaping teaspoon of filling in the center of each wrapper. Fold the edges to form pleats and pinch to seal, creating a crescent or round shape.
- Line a steamer basket with parchment paper or lightly oil it. Arrange momos in a single layer without touching.
- Steam over boiling water for 10-12 minutes until the wrapper is translucent and cooked through.
- Serve hot with momo chutney or soy sauce.
Tips
- For a spicier filling, add 1/2 teaspoon finely chopped green chili.
- Leftover momos can be pan-fried for a crispy texture.
- Store uncooked momos in the freezer for up to a month; steam directly from frozen, adding 2-3 minutes.
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