These vegetable momos are stuffed with mushrooms and more and served with a spicy tomato sesame chutney! They are native to Nepal and Tibet and popular across India as well. If you love dumplings, you’ll have to try these!
Momos are not dumplings, but a Tibetan and Nepali snack that is popular in India too. I first fell in love with them because of a food truck near my house, but I think the truck’s popularity got to its head or something because it’s not nearly as incredible as it was a few years ago. So I tried making some! It’s a bit of a project if you make your own wrappers, but if you buy pre-made wrappers, then it’s pretty simple. This one is all about savoring the process – of both making and eating.
The filling has mushrooms, carrots, cabbage, and green onions. Stuff them in the wrappers, steam, and dip them in a spicy tomato sesame chutney. Hopefully you’re better at folding these than I was, but hey, I suppose it still worked out.
How to Make Vegetable Momos
Grap some store-bought wrappers or make your own.
If you’re making your own, be mindful of the thickness of the wrappers, as that affects the steaming time and overall texture of the momos.
Make the veggie filling!
You’ll need green onions, mushrooms, carrots, and cabbage. Cook with some ginger, garlic, soy sauce, pepper, and chili powder. It’s pretty much a simple stir fry, but with the veggies cut small and thin.
Pair with tomato chutney.
The chutney is made with boiled tomatoes, dry red chilis, garlic, and a szechuan peppercorn. You can blend with some cashews too for extra creaminess if you’d like to!
Vegetable Momos
Ingredients
- 15 dumpling wrappers
- 1 tbsp avocado oil or another neutral oil
- ½ cup chopped scallion whites
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1.5 cups chopped veggies (I used grated carrots, chopped cabbage, and chopped button mushrooms)
- ½ tsp black pepper
- ½ tsp red chili powder
- 1 tbsp soy sauce
Instructions
- If you're making homemade wrappers: mix flour and salt in a bowl. Then add water and oil to bring it together. Roll it up into a small ball and let it rest for 30 minutes. When you're ready to fold the momos, divide into two logs. Split each to ~ 8 pieces. Roll on a lightly floured surface into 3-4 inch diameter. (I forgot the ratio I used for this so please find a recipe for the wrappers online. Sorry!)
- For the filling, start by chopping the vegetables. Heat a pan over medium heat and add 1 tbsp oil to it. Add green onion, ginger, and garlic. Cook for 2 minutes.
- Add the rest of the veggies and cook until they are soft, so about 5-7 minutes. Then add pepper, red chili powder, and soy sauce. Continue to mix for a minute.
- Fill each dumpling wrapper with ~ 1 tbsp of filling. Lightly touch the edges of the wrapper with water to help with folding. Pinch the edges in to bring it together.
- Prepare a steamer with enough water and bring the water to a boil. Lightly grease the steamer basket and place the momos inside, leaving space between each one. Steam for 5-7 minutes, but the timing will depend on your wrappers, so follow your intuition. Repeat with the rest of the momos.
If you like recipes with a fun process like these vegetable momos, you’d love making these homemade samosas!
