Tuesday 17 June 2014

Vegetable Momos \ Steamed Dumplings

Today’s recipe is vegetable momos. This is nepali cosine recipe basically known as steamed dumplings. We can use dipping sauce of our choice. For soft dough we can use oil and cover it with plastic rap. Rest it for 20 to 25 minutes. Stuffing is to be your favorite like vegetable or anything. I use carrot, cabbage and onion. Assorted vegetables such as potato, mushrooms, cauliflower and green peas can be used. The trick is that u wanna roll edge thinner and keep the center thicker.
  • 2 cups maida
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tablespoon oil
  • 1 cup carrots - grated
  • 1 cup cabbage - grated
  • 1 Tbsp oil
  • 1/2 cup onion - finely chopped
  • 1 tsp garlic - chopped
  • 1 tsp Soya sauce
  • Salt
  • 1/4 tsp vinegar
  • 1/4 tsp black pepper
  • Fresh coriander leaves
  1. Mix the maida, salt and baking powder and knead to a stiff dough with water.
  2. Heat oil and add the onion and garlic.
  3. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
  4. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
  5. Roll the dough thin and cut into 4"-5" rounds.
  6. Take a round, wet edges and place some filling in the center.
  7. Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
  8. Steam for about 10 minutes and serve with soya sauce and chilli sauce.
• 100 gm garlic cloves
• 25 dried red chillies
• 1tbsp sugar
• 1 cup malt vinegar
• 2 tbsp vegetable oil
• salt to taste
1. peel garlic cloves
2. soak red chillies in vinegar for one hour
3. now put all ingredients in a blender to make a smooth paste.
4. Ready to serve with Momos.

Filled Under:


  1. Wow, you made the skin? That's great and with the filling and sauce, I'm taken up there.

  2. Delicious filling and the momos look perfect to dip in that sauce