VeganGenius Chef
Steamed Nepalese Vegetable Momos

Steamed Nepalese Vegetable Momos

Authentic Nepalese dumplings packed with finely minced spiced vegetables, wrapped in delicate homemade dough, and steamed to perfection. Served with a spicy tomato-sesame achar.

  • Prep 50m
  • Cook 15m
  • Serves 4
  • By Adam Schoen
Save to your cookbook Save to Pinterest

Ingredients

Dry

  • 250 g all-purpose flour (plus extra for dusting)
  • 1 tsp salt (divided between dough and filling)
  • 1 tsp garam masala
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.25 tsp turmeric powder
  • 0.5 tsp black pepper (freshly ground)

Wet

  • 130 ml water (lukewarm, adjust as needed for dough)
  • 2 Tbsp vegetable oil (plus extra to grease the steamer)
  • 1 Tbsp soy sauce

Other

  • 2 cup green cabbage (very finely minced)
  • 1 cup carrots (finely grated or minced)
  • 0.75 cup red onion (finely minced)
  • 0.5 cup scallions (finely chopped)
  • 1.5 Tbsp garlic (minced)
  • 1.5 Tbsp fresh ginger (finely grated)
  • 0.25 cup fresh cilantro (chopped)
  • 1 qty green chili (finely minced, optional for heat)

Method

  1. 1. In a mixing bowl, combine the all-purpose flour and 1/2 tsp salt. Gradually add lukewarm water and knead for 8 to 10 minutes until a smooth, firm, and pliable dough forms. Cover with a damp cloth and rest for 30 minutes.
  2. 2. Toss the minced cabbage with 1/4 tsp salt in a colander and let sit for 10 minutes. Squeeze out excess liquid thoroughly using your hands or a clean kitchen towel to prevent soggy dumplings.
  3. 3. In a large bowl, combine squeezed cabbage, grated carrots, red onion, scallions, garlic, ginger, cilantro, and green chili. Add garam masala, ground cumin, ground coriander, turmeric, black pepper, soy sauce, remaining 1/4 tsp salt, and 2 tbsp vegetable oil. Mix well to create the filling.
  4. 4. Knead the rested dough briefly, then divide it into small, equal-sized balls (about walnut-sized, roughly 20-24 pieces). Keep them covered with a damp cloth.
  5. 5. Roll out each dough ball on a lightly floured surface into a thin circular wrapper (around 3 to 3.5 inches in diameter), making the edges slightly thinner than the center.
  6. 6. Place 1 rounded tablespoon of filling into the center of a wrapper. Pleat the edges together in a circular pouch shape or half-moon crimp, pinching the top firmly to seal tightly.
  7. 7. Generously oil the steamer tiers or line them with perforated parchment paper. Arrange the momos inside with at least 1/2 inch of space between them to prevent sticking.
  8. 8. Bring water to a rolling boil in the steamer base. Place the momo tiers over the boiling water, cover tightly with the lid, and steam on medium-high heat for 10 to 12 minutes until the dough becomes slightly translucent and no longer sticky to the touch.
  9. 9. Carefully remove the momos with oiled tongs or wet fingers. Serve hot immediately alongside traditional Nepalese tomato-sesame momo achar.

Chef's notes

Squeezing the moisture out of the cabbage is critical to prevent the dough from tearing during steaming. You can also substitute part of the cabbage with finely minced cremini mushrooms or firm tofu for added texture and umami.

nepalese dumplings steamed vegan appetizer street-food plant-based