Steamed Vegetable Momos| Vegetable Dim Sum

Popular Nepali/Tibetan Steamed Veg Momos🥟 | Vegetable Dim Sum🥟 which are traditionally served with Spicy Chilli Chutney. Recipe from scratch with step-by-step photo instructions.

Momos🥟 are my all time favourite snack. Well, I am not sure of the origin country of momos. But as I have read that Momos are believed to be of Tibetan origin. They are considered as a staple food in the Northern part of Asia, especially in Nepal, Tibet, Bhutan, and China and also in north-eastern part of India. Momos are very popular street food in a Northern part of India. They are plain flour based dumplings, stuffed and steamed with vegetables like cabbage, carrot and spring onion. They are traditionally served with spicy red chilli chutney or red chilli & tomato chutney.

I still remember the delicious taste and unique looks of the momos when I had them for the first time many years ago in my college canteen. I had them as evening snacks and I must say they were utterly delicious and the best momos I have ever tasted till today. Mmmmm…😋😋 those hot veggie stuffed dumplings with spicy chilli tomato chutney on the side, were out of this world. After that day momos got the second place in my favourite snacks list, first one is still samosa😋.
In Noida, street vendors serve momos with 3 dipping sauce- red chilli chutney, tomato & red chilli chutney and mayonnaise. Tomato & red chilli chutney was my favourite one. I am drooling here just by remembering and writing about that. I used to enjoy them on almost every weekend with my roommate in Noida, India. In Delhi, they serve tandoori momos as well, they are also very delicious. I still try to have momos every time I go India.

Preparation for these momos is easy but it takes quite a good amount of time. It takes around 1.5 to 2 hours to make them but if you have a helping hand and a food processor then the time will reduce. Making the stuffing is extremely simple and can be made in minutes. Shaping of momos part is quite tricky, it comes with practice. But believe me; pleating and shaping the momos is no rocket science because if I can do it you can certainly do it too. I don’t make them often that’s why I am also not super expert in shaping them.

These bite-sized momos can be stuffed with different fillings such as veggies, veggies+tofu, paneer (cottage cheese), mushrooms, chicken, fish and countless more. I personally like my momos little more spicy so I usually add 1 or 2 finely chopped green chillies in the stuffing but it is totally optional you can skip them if you don't want your momos to be extra spicy. There are many variations of cooking method also- steamed momos, fried momos and sautéd momos, tandoori momos and cooked in soup. Steamed ones are the most popular and my personal favorite too, so I have decided to share the recipe with you all.

Read through this recipe and see if you find it interesting enough to try. I am sure you would love it. If you try this healthy and delicious momos recipe, I would love to hear from you! Leave a comment, rate it, or share a photo…. Can’t wait to see your photos!

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Serve- 10 - 12 momos

Course- Appetizers/Snacks

Cuisine- Tibetan, Indian street food

Preparation time- 30 minutes

Cooking time- 1 hour

Total time- 1 hour 30 minutes

Ingredients-

For outer cover-

1 cup all-purpose flour (maida)

½ teaspoon salt or as per taste

1 teaspoon oil

3-4 tablespoon water for kneading the dough or as required

For Veg Momos stuffing-

1.5 to 2 cups finely chopped or grated vegetables (I have used grated cabbage and carrots)

2-3 garlic cloves, finely chopped
1 inch ginger piece, finely chopped

1 medium sized onion finely chopped

1 to 2 green chillies finely chopped (optional)

2 tablespoons spring onion greens finely chopped

1 teaspoon curry powder

1 or 1.5 teaspoons light soy sauce or as required

½ teaspoon black pepper powder

1 tablespoon olive oil

Salt as per taste

How to make Veg Momos-

Making outer cover-

Step 1- Take a mixing bowl and place all-purpose flour (maida), salt and oil in it. Mix everything well.

Step 2 - Add little water at a time and knead to firm dough. (Dough should not be very soft or wet). Cover the dough with moist cloth and keep it aside for about 30 to 45 minutes.

Making the Momos Stuffing-

Step 1- Finely chop all the vegetables. If you have a food processor, then chop all the vegetables in it. This would save your time and efforts. I am using a food processor here.

Step 2- On medium flame, heat oil in a wide pan. Add finely chopped ginger & garlic, sauté for 2-3 seconds.

Step 4- Add finely chopped onions & green chilli and sauté for 15 to 20 seconds. (green chillies are optional)

Step 5- Add all the finely chopped vegetables and turn the flame from medium to high.

Step 6- Stir fry vegetables for 2-3 minutes. Add soy sauce, black pepper powder, curry powder and spring onion greens. Mix everything very well. (Do not cook the vegetables, let them be crunchy)

Step 8- Now switch off the flame and let the mixture cool down. Add salt to the mixture when it is cool enough.

Shaping the Veg Momos-

Step 1- Knead the dough again and make it smooth.

Step 2- Give the dough a round cylindrical shape like cucumber and cut it into 10-12 equal portions with a knife.

Step 3- Make small dough ball of each part and keep them covered under a moist cloth.

Step 4- On a slightly flour dusted board; roll each dough ball thin into about 3-inch circle. The edges should be thin.

Step 5- Wet the edge with some water.

Step 6- Place 1 tablespoon vegetable stuffing in the center.

Step 7- Lift one side of the edge and start pleating as shown in the picture.

Step 8- Gather all the pleats and twist to seal the momo forming like a bundle.

Step 9- Prepare all the momos this way and keep covered under the moist cloth till you are steam them.

Steaming veg momos-

Step 1- Heat water in a steamer or in a deep saucepan and let the water come to boil.

Step 2- Grease the steamer pan or idli moulds with oil.

Step 3- Place cabbage leaves on the steamer pan and arrange the momos on it. Make sure to have some space between them so that they don’t stick to each other while steaming.

Step 4- Steam the momos for 10 to 12 minutes. Steaming time may vary upon the dough cover.

Step 5- Momos will be ready when they have an almost transparent look and should not be sticky if you touch them.

Step 6- Once momos are done, carefully remove them from steamer and place on a serving plate.

Serve them steaming hot with chilli sauce or tomato-chilli sauce.

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