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Momos Recipe

Homemade Vegetable Momos

Delicious steamed dumplings filled with perfectly seasoned vegetables. These authentic Tibetan momos are a popular street food that's surprisingly easy to make at home. The soft, translucent wrapper encases a savory filling of mixed vegetables, creating the perfect bite every time.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 15 pieces
Course: Appetizer, Snack
Cuisine: Asian, Indian, Tibetan
Calories: 53
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup all-purpose flour 125 grams
  • 1/4 teaspoon salt or as required
  • 1/2 teaspoon oil
  • 2-3 tablespoons water for kneading, or as required
Vegetable Filling
  • 1 tablespoon oil for cooking
  • 2 small spring onions finely chopped, greens and whites separated
  • 1/2 teaspoon garlic finely chopped
  • 1/2 cup cabbage finely chopped
  • 1/2 cup carrots finely chopped
  • 1/3 cup french beans finely chopped
  • 1/4 cup bell pepper finely chopped
  • 1/2 cup white button mushrooms chopped, optional
  • 1 teaspoon soy sauce or add as required
  • 1/2 teaspoon black pepper powder or as required
  • 1 pinch salt as required

Equipment

  • Steamer or Steamer Pan
  • Rolling Pin
  • Large mixing bowl
  • Heavy-bottomed Pan or Wok
  • Sharp knife
  • Cutting board
  • Kitchen towel

Method
 

  1. Make the Dough: In a bowl, mix all-purpose flour, salt, and oil. Add water gradually while kneading to form a firm dough. Cover with a damp cloth and let rest for 30 minutes.
  2. Prepare the Filling: Heat oil in a heavy-bottomed pan. Add minced garlic and sauté for 2-3 seconds until fragrant.
  3. Add spring onion whites and cook for 15 seconds. Then add all chopped vegetables and stir-fry on medium-high heat for 2-3 minutes.
  4. Season with soy sauce, salt, and black pepper. Continue cooking for another 2-3 minutes. Turn off heat and mix in spring onion greens. Let cool completely.
  5. Shape the Momos: Divide dough into two portions. Roll each into a 7-8 inch log and cut into equal pieces. Shape each piece into a small ball.
  6. Roll each ball into a thin circle about 3-4 inches in diameter, keeping edges thin and center slightly thick.
  7. Place 2-3 teaspoons of filling in the center of each circle. Lift one edge and create small pleats while moving around the circle, bringing all pleats together at the top and sealing firmly.
  8. Keep shaped momos covered with a damp cloth until ready to steam.
  9. Steam the Momos: Grease a steamer pan with oil. Arrange momos with space between them as they expand during cooking.
  10. Steam for 5-6 minutes until the wrapper becomes translucent and doesn't feel sticky to touch. Don't overcook as this makes the dough chewy.
  11. Serve hot with spicy chutney, schezwan sauce, or soy sauce with chili oil.

Notes

Dough Tips: Keep the dough firm but not dry. If too stiff, add a tablespoon of water. If too soft, add a little flour.
Filling: Let the filling cool completely before using. Warm filling can make the dough soggy and difficult to seal.
Steaming: Use any steamer, pressure cooker (without whistle), or idli maker. Ensure water doesn't touch the momos.
Storage: Shaped uncooked momos can be frozen for up to a month. Steam directly from frozen, adding 2-3 extra minutes.
Variations: Try different vegetable combinations or add paneer for extra protein.