If you’ve ever craved the perfect bite-sized dumpling that’s bursting with flavors yet entirely vegetarian, then veg momos are your new best friend. These delightful steamed treats originate from the Himalayan regions of Nepal and Tibet, and have won hearts worldwide with their soft, pillowy dough and savory vegetable fillings.
Making veg momos at home is incredibly rewarding — not only do you get to customize the filling to your taste, but you also enjoy the freshest, most aromatic momos possible. Whether you are hosting a party or simply looking for a comforting snack, this recipe will guide you through every step to create the best veg momos that are juicy, flavorful, and absolutely delicious.
Ready to impress your family and friends with homemade veg momos? Let’s dive into the recipe that’s easy to follow and guarantees amazing results every time.
Don’t forget to check out some of our other fantastic recipes like Magic Dough Recipe and Kikkoman Stir Fry Sauce Recipes to complement your meal!
Why You’ll Love This Recipe
What makes this veg momos recipe stand out? First, it uses a perfect balance of fresh vegetables and aromatic spices, creating a filling that’s moist but not soggy.
The dough is soft and elastic, making each momo a delight to bite into. Plus, steaming these momos locks in the natural flavors and keeps them light and healthy.
These momos are vegan-friendly, packed with nutrients, and perfect for all occasions — from quick snacks to festive appetizers. The step-by-step instructions are beginner-friendly, so even if you’re new to making dumplings, you’ll succeed with ease.
Lastly, you get to enjoy a homemade taste that beats any store-bought momo!
Ingredients
| For the Dough | For the Filling |
|---|---|
| 2 cups all-purpose flour | 1 cup finely chopped cabbage |
| ½ tsp salt | 1 cup grated carrots |
| ¾ cup warm water (adjust as needed) | ½ cup finely chopped mushrooms |
| ½ cup finely chopped onions | |
| 2 cloves garlic, minced | |
| 1 inch grated ginger | |
| 2 tbsp soy sauce | |
| 1 tbsp oil (vegetable or sesame) | |
| Salt and pepper to taste | |
| 2 spring onions, finely chopped |
Equipment
- Mixing bowls
- Rolling pin
- Steamer or large pot with steaming rack
- Knife and chopping board
- Measuring cups and spoons
- Non-stick pan or skillet for sautéing filling
- Clean kitchen towel or plastic wrap
Instructions
- Prepare the dough: In a large bowl, combine 2 cups all-purpose flour and ½ tsp salt. Gradually add ¾ cup warm water and mix until the dough starts to come together.
- Knead the dough: Transfer to a clean surface and knead for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
- Make the filling: Heat 1 tbsp oil in a skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add chopped onions, mushrooms, grated carrots, and cabbage. Cook for 5-7 minutes until vegetables soften but remain slightly crunchy.
- Stir in 2 tbsp soy sauce, salt, and pepper to taste. Remove from heat and mix in spring onions. Let the filling cool.
- Roll out the dough: Divide the dough into small equal-sized balls (about the size of a walnut). Roll each ball into a thin circle, approximately 3-4 inches in diameter.
- Assemble the momos: Place a heaping teaspoon of filling in the center of each dough circle. Fold and pleat the edges to seal the momos tightly.
- Steam the momos: Arrange momos in the steamer basket, making sure they don’t touch. Steam for about 12-15 minutes or until the dough turns slightly translucent.
- Serve: Remove carefully and serve hot with spicy chili sauce or soy-vinegar dip.
Tips & Variations
Tip: Keep the dough covered with a damp cloth while working to prevent it from drying out.
For a juicier filling, add finely chopped water chestnuts or tofu. You can also experiment with different vegetables like bell peppers or corn.
Variation: Try pan-frying the steamed momos in a little oil for crispy momos, also known as “kothey momos”.
Nutrition Facts
| Nutrient | Per Serving (4 momos) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30 g |
| Protein | 5 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sodium | 350 mg |
Serving Suggestions
Veg momos are incredibly versatile and pair well with a variety of dips and sides. Serve them with a tangy tomato chili sauce or a simple soy-vinegar dip to enhance their flavor.
You can also accompany momos with a warm bowl of Kosher Sushi Salad Recipe or some stir-fried noodles for a complete meal.
Looking for more hearty and comforting dishes? Check out our Meatballs And Alfredo Sauce Recipe to round out your dinner menu.
Conclusion
Making the best veg momos at home is not only fun but also gratifying, especially when you bite into those freshly steamed pockets of goodness. This recipe is a beautiful way to enjoy a healthy, flavorful snack or appetizer that’s sure to impress everyone at the table.
With simple ingredients and easy-to-follow steps, you can customize the filling to suit your taste buds and dietary preferences.
Whether you’re a seasoned cook or a newbie in the kitchen, these momos will become a staple in your recipe collection. Don’t hesitate to explore variations like pan-fried momos or adding your favorite veggies to the filling.
For more creative and delicious recipes, explore our collection including the Lump Of Coal Recipe for dessert inspiration. Happy cooking and enjoy every bite!
📖 Recipe Card: Best Veg Momos Recipe
Description: Delicious steamed vegetable momos with a flavorful filling of mixed veggies and spices. Perfect as a snack or appetizer.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water (adjust as needed)
- 1 cup cabbage, finely shredded
- 1/2 cup carrot, grated
- 1/2 cup bell pepper, finely chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1 tbsp oil
- Salt to taste
Instructions
- Mix flour and water to form a smooth dough; set aside for 20 minutes.
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add onion, cabbage, carrot, and bell pepper; cook for 5 minutes.
- Stir in soy sauce, black pepper, and salt; cook until veggies are tender. Let cool.
- Divide dough into small balls and roll each into thin circles.
- Place a spoonful of filling in the center of each circle.
- Fold and seal the edges to form momos.
- Steam momos in a steamer for 12-15 minutes until cooked.
- Serve hot with chili sauce or chutney.
Nutrition: Calories: 220 kcal | Protein: 6 g | Fat: 5 g | Carbs: 38 g
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