• Preethi C.Vijay

Veg Momos

Call it Dim sums, wontons, or momos, this street style savory dumpling is the traditional food in Tibet, Nepal and Bhutan and now you can see steaming hot momos atleast one in every street for it has gained its popularity with the simple taste it emanates for a steamed dumpling like that. Shouldn't i be talking about the momos chutney that is served along with momos. Its spicy and garlicky, which gives you the high when you a dip a piece of well balanced momos into the momos chutney.

The stuffing can be anything of your choice, but finely minced cabbage, carrot and spring onions sauted with garlic and ginger enhances your momos stuffing more.

Making a momos looks complicated, but they are actually really simple to make, except for its time consuming if you do not have anyone to help. Its all about the simple dough, fill the stuffing, steam them and eat them. Sounds easy right.

While its equally complicated to shape a perfect momos, its definitely easy to work on a perfect shape, even if not, never mind. It all comes with practice.


All purpose flour 1 and 1/2 cup

Salt 1/2 teaspoon

Water for kneading

Oil 1 teaspoon

FOR STUFFING: Carrot 1 cup grated

Cabbage 2 cup shredded

Spring onion 5 tablespoon chopped

Garlic 5 cloves minced

Ginger 1 inch piece chopped fine

Salt as needed

Oil 2 tablespoon

Pepper 1/2 teaspoon

Soy Sauce 1 teaspoon

How to start?

Lets make the dumpling dough. In a mixing bowl mix together the flour and salt. Add the water and oil and mix the dough until it comes together. Knead the dough, adding more flour if necessary, until you have a smooth, soft yet firm dough. Knead the dough for at least 5 minutes. Cover it with damp cloth and let it rest for 30 minutes.

Heat a kadai, add oil. Once the oil is hot enough add garlic and ginger. Fry it for a minute, add the shredded cabbage, shredded carrot, and spring onions. Now add soya sauce, salt and pepper powder. Fry it on high heat for 5 minutes. The stuffing is ready. Set aside. Do not fry for more time as the vegetables will start releasing water and the stuffing will become soggy.

When the dough has rested for a half an hour, make small round balls out of the dough.

Taking one piece of dough ball at a time on a lightly dusted board, roll each dough ball into a thin circle. Roll it in such a way that the edges have to be thin and center has to be little thick.

Place 1 or 2 tsp of vegetable stuffing in the center, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center, or leave it open as pictured. You can form any shape of your choice. Let your imagination go wild, why stick to a particular shape.

Place finished momos on a lightly oiled plate and repeat with the remaining dough balls, until all dough and/or filling is used up.

Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling, so that they do not stick to each other. Steam for 7 to 10 minutes, or until the dough is not sticky to the touch and remove using tongs. You know the momos are cooked perfect when you find the outer covering glossy.

Serve the dumplings warm with momos chutney.


Do not over cook the momos as it will turn out to dry and dense.

The cooking time of momos varies depending upon the intensity of the flame. Maintain the flame medium high throughout the steaming process.

You can also deep fry the momos.

Momos Chutney


Tomato 2

Garlic 8 cloves

Red chilies 4, soak in 1/2 cup warm water for 15-20 mins

Soy sauce 1/4 teaspoon

Vinegar 1 tablespoon

Sugar 1 tsp

Salt to taste

How to Start?

Make a slight slit on the tomatoes. Bring 1 1/2 cups of water to a boil, place the tomato in the hot water and cook for 15 mins on high heat. Turn off the heat. Drain water and cool the tomatoes.

Once the tomatoes are cooled down, peel the tomatoes and discard the skin. Blend the peeled tomato along with red chilies,garlic, sugar, vinegar, soy sauce, and salt to a smooth paste. Add water if needed for a smooth consistency.

Momos chutney is ready for your steaming hot momos.

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