A delicious and healthy vegetarian version of the popular Nepali dumplings, filled with a mixture of vegetables and paneer.
Ingredients
Filling
- 100gboiled potato, mashed
- 100gpaneer, grated
- 100gcabbage, julienned
- 100gcarrots, julienned
- 100gfrench beans, julienned
- 100gonion, finely chopped
- salt, to taste
- 2tbspMSG (Ajinomoto) or Aromat
- 1piecechicken stock cube
- 3tbspmomo masala
- 1tbspginger paste
- 1tbspgarlic paste
- 1/4cupspring onion, finely chopped
- 2tbspgreen coriander, chopped
- 2tbspdark soy sauce
- 40gbutter
Momo Wrapper
- 4cupall-purpose flour
- 1 1/3cupwater
Nutrition (per serving)
Calories
324.7kcal (16.23%)
Protein
9.3g (18.5%)
Carbs
49.2g (17.88%)
Sugars
2.1g (4.16%)
Healthy Fat
3.4g
Unhealthy Fat
7.3g
% Daily Value based on a 2000 calorie diet
How to make Veg MoMo
Filling Preparation
Cut cabbage, carrots, and French beans into julienne strips and boil them.
Once boiled, squeeze out the water and chop finely.
Mix all the ingredients together and refrigerate for around 30 minutes.
Momo Wrapper
Add the flour and water to a mixing bowl. Stir using a wooden spoon or your hands to combine. Alternatively, this can be done in a stand mixer with the dough hook attachment on low speed.
Continue mixing until all the water is absorbed. If using a stand mixer, remember to scrape down the sides of the bowl until all the flour and water combine.
Remove and place the dough on a counter and knead it for 2 to 3 minutes. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
After a few minutes of kneading, you should get a pretty smooth ball of dough. It need not be a super smooth dough, some dimples on the surface are okay. Place the dough back into the bowl, and cover it with a damp towel to let it rest for 20-60 minutes.
Wrapping and Pleating Momos
Once the dough has rested, take it out of the bowl and knead it a few times.
Make a hole in the center of the dough with your finger. Then use your fingers to stretch out that hole in the center. Keep stretching out the dough and rotating it until you get a large ring.
Keep rolling out the rope until it is about 1 ½ inches in diameter.
Cut out smaller pieces of dough, each weighing about 12 grams. Take each piece of dough and roll it into a ball.
Using the fleshy part of your palm, flatten each ball of dough into a disc, about 2 inches in diameter. Lightly dust each disc with flour.
Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent.
Place about a tablespoon of the prepared filling in the center of the rolled-out wrapper. Shape and seal the wrappers to ensure that they are properly sealed.
Steaming Momos
Prep the steamer by adding water in the bottom container. Place the steamer on a flame and bring the water to a boil.
Place the shaped momos in a steamer lined with parchment paper. Ensure that they are not sticking to each other.
Cover the lid of the steamer and allow to steam for 6 minutes on a medium flame.
Once done, remove from the steamer and serve immediately.
Nutrition (per serving)
Nutrition (per serving)
Calories
324.7kcal (16.23%)
Protein
9.3g (18.5%)
Carbs
49.2g (17.88%)
Sugars
2.1g (4.16%)
Healthy Fat
3.4g
Unhealthy Fat
7.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is slightly tacky but not sticky for the best results.
Make sure the wrappers are thin to avoid a doughy taste.
Serve the momos immediately after steaming for the best texture and flavor.
FAQS
How do I make Veg MoMo from scratch?
To make Veg MoMo from scratch, start by preparing the filling with boiled and mashed potatoes, grated paneer, and finely chopped vegetables like cabbage, carrots, and French beans. Mix all the ingredients with spices and refrigerate for about 30 minutes. For the dough, combine all-purpose flour with water, knead until slightly tacky, and let it rest. Roll out the dough into thin wrappers, fill them with the vegetable mixture, seal, and steam for about 6 minutes.
Can I make Veg MoMo gluten-free?
Yes, you can make Veg MoMo gluten-free by substituting all-purpose flour with a gluten-free flour blend, such as rice flour or a mix of almond flour and tapioca flour. Just ensure that the dough is still pliable enough to roll out and form wrappers. The filling can remain the same, making it a delicious gluten-free option!
What are some good dipping sauces for Veg MoMo?
Veg MoMo pairs wonderfully with a variety of dipping sauces. A classic choice is a spicy chili sauce or a tangy tomato chutney. You can also try a soy sauce mixed with vinegar and chili flakes for an Asian twist. For a creamy option, a yogurt-based sauce with herbs can complement the flavors beautifully.
How do I store leftover Veg MoMo?
To store leftover Veg MoMo, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them before steaming. Just make sure to separate them with parchment paper to prevent sticking. When ready to eat, steam them directly from the freezer for about 8-10 minutes.
What vegetables can I substitute in the Veg MoMo filling?
You can customize the Veg MoMo filling by substituting vegetables based on your preference. Instead of cabbage, you can use spinach or kale. For carrots, zucchini or bell peppers work well. You can also add mushrooms for extra flavor or even corn for sweetness. Just ensure that any vegetables used are finely chopped and pre-cooked to avoid excess moisture.
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