Veg Momos

Chinese CUISINE

Dive into the delightful world of Veg Momos, the beloved Tibetan dumplings now popular across the globe. These steamed delights feature a soft dough wrapper filled with a savory mixture of cabbage, carrots, capsicum, garlic, ginger, and green chilies, seasoned with soy sauce and spring onions. Whether enjoyed as an appetizer or a light meal, these veg momos are a healthy and satisfying treat for all ages.

Total Time

50 Minutes

Cuisine

Chinese

Ingredients

12 Ingredients

Calories

150

Step 1

In a mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 20 minutes.

Step 2

Meanwhile, prepare the filling. Heat oil in a pan over medium heat. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.

Step 3

Add chopped cabbage, grated carrot, and chopped capsicum. Stir-fry for 2-3 minutes until the vegetables are slightly tender.

Step 4

Season the filling with soy sauce and salt to taste. Mix well and cook for another minute. Remove from heat and let it cool.

Step 5

After the dough has rested, divide it into small equal-sized balls. Roll out each ball into a thin circle on a lightly floured surface.

Step 6

Place a spoonful of the vegetable filling in the center of each dough circle. Fold the edges together to seal and shape the momos as desired.

Step 7

Prepare a steamer and line it with parchment paper or cabbage leaves to prevent sticking. Arrange the momos in the steamer basket, leaving some space between each.

Step 8

Steam the momos for 10-12 minutes until the dough is cooked through and the filling is tender.

Step 9

Once done, remove the momos from the steamer and serve hot with your favorite dipping sauce.

1 Cup all-purpose flour (maida)
1/2 Cup finely chopped cabbage
1/4 Cup grated carrot
1/4 Cup finely chopped capsicum (bell pepper)
2-3 Cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, finely chopped
2 Tbsp chopped spring onions
1 Tbsp soy sauce
1 Tbsp oil
Salt to taste
Water, as needed