Learn how to make the veggie momos recipe|vegan momos with easy-to-follow steps! Make delicious momos that are sure to impress your family and friends.
Momos had a special place in my heart since childhood, I was born in a small town called Nautanwa which is very close to Nepal. So since my childhood, I am having a combination of Nepali food+Indian food. In many Nepal restaurants, they serve momos soup with momos which is the best part.
This momos recipe is vegan and you can even make it gluten-free by following this recipe.
Ingredients and Utensils
Before you get started, gather all the ingredients and utensils that are needed for this recipe. You will need flour, veggies, seasonings, and oil. you will also need a steamer, rolling pin, chopper, spoon, and a big bowl for kneading dough.
Veggies- carrot, green onion, garlic, ginger, green chili
Dough- All-purpose flour is also known as maida in Hindi, salt, black pepper powder, and little water
How to make vegan momos
Knead the dough
- To begin, in a large mixing bowl combine 1 cup of all-purpose flour, 1/2 teaspoon of oil, and 1/2 teaspoon of salt. Slowly add little water and mix the ingredients together until it forms a dough.
- Knead the dough for 5 minutes and the dough should have medium consistency which is neither too hard nor too soft.
- Then cover the dough and let it rest at normal room temperature for 15-20 minutes before rolling it out. Meanwhile, let’s prepare the veggie momos filling!
Prepare the filling
- To make the filling you can use the chopper, or grater or you can chop it finely with the help of a knife.
- Now in a food processor or chopper add 1 small carrot, 1/2 inch ginger, 1 spring onion/green onion (green part+onion=use 1 whole spring onion), 1 green chili, 1 tablespoon coriander leaves, 4 cloves of garlic, and 1/4 cup cabbage.
- Chop it finely.
- Note- You can use veggies of your choice. If you don’t want to use cabbage, then use carrot, soybean, or paneer instead. Use the ingredient of your choice for fillings – carrot, cabbage, soybean, onion, paneer, tofu, or sweet corn.
- Transfer the finely chopped vegetable mixture to a muslin cloth or cotton cloth and press it to squeeze out all the water from the veggies. This step is essential so please don’t skip it.
- Discard the water and keep the veggies aside.
Shape the momos
- Now divide the dough into walnut size balls as shown in the image below.
- Roll each dough ball into a 3 to 4-inch diameter disk, if the dough sticks on the surface then you can sprinkle some flour. The rolled dough should be thin but not too much thin.
- Always make sure to cover the dough while rolling or even while shaping so that it doesn’t dry out.
- Now transfer the squeezed veggies to a plate then add 1/2 teaspoon salt and 1/2 teaspoon black pepper powder in it.
- Note– Always add salt and pepper to the veggies in the last as the veggies release water and it may ruin the momos.
- place the stuffing on the center of the wrapper or rolled dough. Start from the left end and fold the portion towards the center with your forefinger and thumb.
- Pleat it tightly, from one half, and seal it well from another side.
- Basically, you need to pleat one side and the other side should be unpleated, seal the unpleated side with the pleated side.
Steam the momos
- Now comes the last step brush little oil on the steamer plate, place the momos on the steamer plate and steam it for 8 to 10 minutes.
- If you don’t have a steamer then no need to worry watch this video and you can make momos without a steamer.
- Once the momos are steamed serve them hot with spicy momos chutney.
Top tip
The momos dough should neither be too hard nor too soft. It should have a medium consistency.
You can use momos stuffing of your choice, ingredients can be substituted or skipped or the quantity of each ingredient can be increased or decreased as per your taste.
If you find difficulty in shaping momos, then you can also use momos mold. but after some practice, you can make perfect momos.
The dough wrapper should not be thick otherwise you will only taste the dough, It should be thin but not too thin otherwise it will tear apart while shaping.
You can make around 12-14 medium size momos with 1 cup of flour.
FAQs
Momos can be made veg or non-veg, it totally depends on your choice. I love both the version veg and non-veg as well.
Can I make this momos recipe without cabbage?
Yes, you can use the stuffing of your choice. Cabbage can be substituted or you can skip it as well. You can try this momos recipe it is made without cabbage.
What other ingredients can be used for the momos filling?
Paneer, tofu, soybean, corn, cabbage, onion, ginger, garlic, carrot, coriander leaves, etc
Can I use readymade momos wrapper?
Yes, You can use readymade as well as homemade momos wrappers. If you have helping hands then I would suggest you to make a homemade dough wrapper and if you have no helper then readymade momos wrapper would be the better option.
How to steam momos without a steamer?
So during the covid lockdown, I was in my hometown and I didn’t have a steamer for momos. At that time every shop was shut down so that’s when this idea came and yes it worked.
So you need foil paper, a big pot with a lid, water, and a fork to make the holes. Please watch the video for further steps.
How to make gluten-free momos?
Use rice flour to make the momos dough or a mixture of all-purpose flour and rice flour.
What to serve with momos?
Serve hot steamed momos with spicy momos chutney/dip.
Other recipes you might like
Rice flour momos (gluten-free)
Nepali-style spicy momos chutney
Veggie momos recipe|Vegan momos recipe
Learn how to make the veggie momos recipe|vegan momos with easy-to-follow steps! Make delicious momos that are sure to impress your family and friends.
Ingredients
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp refined oil
- Water (for kneading dough)
Stuffing
- 1 small carrot
- 1/2 cup cabbage
- 1/2 inch ginger
- 1 spring onion/green onion
- 2 tbsp coriander leaves
- 4 cloves of garlic
- 2 green chilli
- 1/2 tsp salt
- 1/2 tsp black pepper powder
- Water (for steaming momos)
Instructions
Knead the dough
- To begin, in a large mixing bowl combine 1 cup of all-purpose flour, 1/2 teaspoon of oil, and 1/2 teaspoon of salt. Slowly add little water and mix the ingredients together until it forms a dough.
- Knead the dough for 5 minutes and the dough should have medium consistency which is neither too hard nor too soft.
- Then cover the dough and let it rest at normal room temperature for 15-20 minutes before rolling it out. Meanwhile, let's prepare the veggie momos filling!
Prepare the filling
- To make the filling you can use the chopper, or grater or you can chop it finely with the help of a knife.
- Now in a food processor or chopper add 1 small carrot, 1/2 inch ginger, 1 spring onion/green onion (green part+onion=use 1 whole spring onion), 1 green chili, 1 tablespoon coriander leaves, 4 cloves of garlic, and 1/4 cup cabbage.
- Chop it finely.
- Note- You can use veggies of your choice. If you don't want to use cabbage, then use carrot, soybean, or paneer instead. Use the ingredient of your choice for fillings - carrot, cabbage, soybean, onion, paneer, tofu, or sweet corn.
- Transfer the finely chopped vegetable mixture to a muslin cloth or cotton cloth and press it to squeeze out all the water from the veggies. This step is essential so please don't skip it.
- Discard the water and keep the veggies aside.
Shape the momos
- Now divide the dough into walnut size balls as shown in the image below.
- Roll each dough ball into a 3 to 4-inch diameter disk, if the dough sticks on the surface then you can sprinkle some flour. The rolled dough should be thin but not too much thin.
- Always make sure to cover the dough while rolling or even while shaping so that it doesn't dry out.
- Now transfer the squeezed veggies to a plate then add salt and black pepper powder in it.
- Note- Always add salt and pepper to the veggies in the last as the veggies release water and it may ruin the momos.
- place the stuffing on the center of the wrapper or rolled dough. Start from the left end and fold the portion towards the center with your forefinger and thumb.
- Pleat it tightly, from one half, and seal it well from another side.
- Basically, you need to pleat one side and the other side should be unpleated, seal the unpleated side with the pleated side.
Steam the momos
- Now comes the last step brush little oil on the steamer plate, place the momos on the steamer plate and steam it for 8 to 10 minutes.
- If you don't have a steamer then no need to worry watch this video and you can make momos without a steamer.
- Once the momos are steamed serve them hot with spicy momos chutney.
Notes
- The momos dough should neither be too hard nor too soft. It should have a medium consistency.
- You can use momos stuffing of your choice, ingredients can be substituted or skipped or the quantity of each ingredient can be increased or decreased as per your taste.
- If you find difficulty in shaping momos, then you can also use momos mold. but after some practice, you can make perfect momos.
- The dough wrapper should not be thick otherwise you will only taste the dough, It should be thin but not too thin otherwise it will tear apart while shaping.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 56Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 141mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 2g
All information presented is intended for informational purposes only.
If you have tried this veggie momos recipe|Vegan momos recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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