🥟 Homemade Veg Momos

🛒 Ingredients (Makes ~20–24 momos)

For the dough:

• 2 cups all-purpose flour

• 1/2 tsp salt

• ~3/4 cup warm water (as needed)

For the vegetable filling:

• 1 cup finely chopped cabbage

• 1/2 cup grated carrot

• 1/2 cup finely chopped onion

• 1/4 cup finely chopped capsicum (optional)

• 2 tbsp finely chopped spring onions

• 1 tbsp minced garlic

• 1 tsp grated ginger

• 1 tbsp soy sauce

• 1/2 tsp black pepper

• Salt to taste

• 1 tbsp oil

🔪 Instructions

1️⃣ Make the Dough

1. Mix flour and salt in a bowl.

2. Gradually add warm water and knead into a soft, smooth dough.

3. Cover and rest for 20–30 minutes.

2️⃣ Prepare the Filling

1. Heat oil in a pan.

2. Add garlic and ginger; sauté 30 seconds.

3. Add onions and cook until slightly soft.

4. Add cabbage, carrot, capsicum.

5. Stir-fry on high heat 3–4 minutes (keep vegetables slightly crunchy).

6. Add soy sauce, salt, and pepper.

7. Mix well and let cool completely.

👉 Important: Do not overcook filling or it will release water.

3️⃣ Shape the Momos

1. Divide dough into small balls.

2. Roll each into a thin 3–4 inch circle.

3. Place 1 tbsp filling in center.

4. Pleat and seal edges (half-moon or round pouch shape).

Keep covered with a damp cloth while shaping.

4️⃣ Steam the Momos

1. Grease steamer plate lightly.

2. Arrange momos without touching.

3. Steam 8–10 minutes until outer layer turns slightly glossy.

Do not oversteam — they may become chewy.

🌶️ Quick Momo Chutney (Optional)

Blend:

• 2 tomatoes (roasted or boiled)

• 2–3 dried red chilies (soaked)

• 2 garlic cloves

• Salt

• 1 tsp vinegar or lemon juice

Blend smooth and serve.

🍽 Pro Tips

• Roll wrappers thin but not transparent.

• Always cool filling before stuffing.

• Steam on medium heat.

• Use parchment or cabbage leaves to prevent sticking.

❓ Q & A

Q: Can I use whole wheat flour?

A: Yes, but texture will be slightly denser.

Q: Why are my momos hard?

A: Dough too stiff or oversteamed. Keep dough soft and steam only 8–10 minutes.

Q: Can I pan-fry them?

A: Yes! Steam first, then pan-fry for crispy bottom (like potstickers).

Q: Can I freeze momos?

A: Yes. Freeze raw on tray, then store in freezer bag. Steam directly from frozen (add 2–3 minutes).

Q: Can I add more vegetables?

A: Absolutely! Try mushrooms, paneer, tofu, or finely chopped beans.