Veg Momos are wonderful steamed dumplings consisting of a yummy filling made from finely chopped vegetables. Though originally from Tibet, they have become a popular snack across India, especially in the north, where they are distributed as street food. The soft outside plus the spicy filling and the dipping sauce make it a great snack for foodies.
The recipe for vegetable momos at home is easy, using simple flour dough and lightly seasoned filling with cabbage, carrots, beans, capsicum, and onions. The dumplings are steamed, which makes them good for vegans as well as lighter evening snacks or appetizers.
Ingredients and Preparation
To prepare the dough, take one cup of all-purpose flour, half a teaspoon of oil, a quarter teaspoon of salt, and two to three tablespoons of water. Knead until you get a firm and smooth dough, and keep it covered with a damp cloth for around 30 minutes.
For the filling, prepare around one and a half to one and three-quarters cups of finely chopped vegetables. Cabbage, carrots, French beans, and capsicum work particularly well. Chopped mushrooms can also be included for an earthy flavor and a meatier texture.
Preparing the Vegetable Filling
Heat one tablespoon of oil in a thick-bottomed pan. Add half a teaspoon of finely chopped garlic and sauté briefly until fragrant. Next, add the chopped white portions of two spring onions and cook for a few seconds.
Add the prepared vegetables and stir-fry over medium-high heat for two to three minutes. Mix in one teaspoon of soy sauce, half a teaspoon of black pepper powder, and salt according to taste. Continue cooking for another two to three minutes while stirring frequently.
Finish with the chopped spring onion greens. Taste the mixture and adjust the seasoning if necessary. Allow the filling to cool completely before assembling the dumplings.
Shaping the Momos
Divide the rested dough into two portions and roll each portion into a long cylindrical shape. Cut it into equal-sized pieces and shape each piece into a small ball.
Using a lightly floured surface, roll each ball into a thin circular wrapper approximately three to four inches wide. Keep the edges thinner than the center to ensure the dumplings seal properly.
Place two to three teaspoons of vegetable filling in the middle. Gather the edges and create small pleats, bringing them together at the top to form a traditional round momo.
Alternatively, fold the wrapper in half over the filling and press the edges together, similar to a gujiya. Join the two ends if desired. Keep the prepared dumplings covered with a damp cloth to prevent them from drying out.
Steaming the Vegetable Momos
Lightly grease a steamer tray with oil and arrange the dumplings with sufficient space between them. This prevents them from sticking together as they expand during cooking.
Bring approximately one and a half to two cups of water to a boil in a steamer, idli pan, or suitable cooking vessel. Place the tray above the water, cover, and steam for around five to seven minutes.
The momos are ready when their outer covering appears slightly translucent and no longer feels sticky when touched. Avoid oversteaming, as this can make the wrappers tough or chewy.
Serving Suggestions
Serve the dumplings immediately while warm with spicy momo chutney, chilli-garlic sauce, Schezwan sauce, or tomato-chilli dip. A sprinkle of spring onion greens adds freshness and color.
Helpful Cooking Tips
- Keep the dough firm and pliable to make shaping easier.
- Finely chop the vegetables so the filling fits comfortably inside each wrapper.
- Avoid adding excess moisture to the stuffing.
- Leave space between dumplings while steaming.
- Experiment with mushrooms, paneer, or different seasonings for alternative fillings.
These homemade steamed Veg Momos are a wonderful way to enjoy the flavors of popular street food in your own kitchen. With a little patience and practice, you can prepare soft, flavorful dumplings that are perfect for sharing.
About the Author
