Veg Momo Recipe with step by step photo - Veg Momos are traditional recipe of Tibet and Nepal. Nowadays, Veg Momos are very popular street food in India. Veg Momo is a steamed dumpling filled with a flavorful vegetables, served with a spicy red chutney or sauce. This is the perfect recipe for kids.

Veg Momo Recipe with step by step photo - Veg Momos are traditional recipe of Tibet and Nepal. Nowadays, Veg Momos are very popular street food in India. Veg Momo is a steamed dumpling filled with a flavorful vegetables, served with a spicy red chutney or sauce. This is the perfect recipe for kids.
I don’t make momos often. Hence obviously, I am not an expert in shaping them. Excuse the shape and size of the momos :)
Shaping the Momos come through practice. So, when you are making Momos first time, try to make easy shape. Preparing Momos is quite lengthy and time taking too. But it's easy to make Momos at home. I am sharing simple, easy and quick way to make Momos at home.

Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Serves: 12 to 14 momos

Ingredients:
For the Dough:

• All purpose flour - 1 cup
• Oil - 1 tsp
• Salt - to taste
• Water - as needed to knead the flour

For vegetable filling:

• Cabbage (finely chopped) - 1 cup
• Carrot (finely chopped) - 3/4 cup
• Onion (finely chopped) - 1 medium size
• Green chilies (finely chopped) - 1-2
• Garlic (finely chopped) - 2 cloves
• Ginger (finely chopped) - 1/2
• Soy sauce - 1 tsp
• Vinegar- 1 tsp
• Black pepper powder - 1/4 tsp
• Sugar - 1/4 tsp (optional)
• Salt - to taste

Method: Write Method/Instructions here

For the Dough:

1. Take the all purpose flour/maida, salt and oil in a bowl and mix it well.

2. Slowly add water in it and knead to firm dough. Cover the dough and keep it aside for 30 minutes.

For Vegetable filling:

1. Heat oil in a wide pan and add the garlic, green chilies and ginger, Sauté for 30 seconds.

2. Add the chopped onions and sauté till they turn translucent.

3. Add the chopped cabbage and carrot and stir fry on medium-high heat till edges starts getting golden.

4. Add soy sauce, vinegar, black pepper powder, salt and sugar and mix well.

5. Continue to stir fry on high heat till the vegetables are cooked. Takes about 8 to 10 minutes on a medium-high flame.

6. Turn off the heat, add coriander leaves, mix well and allow to come to room temperature.

How to Proceed for Momos:

1. Knead the dough again for 2-3 mins and pinch out small lemon sized balls of the dough and dust with flour.

2. Roll out each ball into a 2 to 3 inch diameter circle. It should not be too thick or too thin in thickness. The edges have to be thin and center has to be thick.

3. Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle. Do not overstuff as it will be difficult to form a neat pouch shape.

4. Lift one side of the edge and start pleating. Start folding and forming the pleats one by one. (Make pleat like Saree). Towards the end, join the pleats in the center.

5. Prepare all momos this way and keep them cover with a damp cloth to avoid drying till you are ready to steam them.

6. Grease the steamer pan with oil and arrange the momos in it, keeping space between them.

7. Heat water in a steamer or in an electric rice cooker or in a pressure cooker. Let the water come to a boil. (I used electric rice cooker)

8. Steam Momos in an electric cooker or a steamer pan for 5-6 minutes till the outer cover becomes shiny. (NOTE: Don’t overcook as then the outer cover becomes dense and chewy.)

9. Steaming time may vary upon the thickness of Momos cover. When you touch the momo then dough should not feel sticky and looks shiny that means Momos are done.

10. Serve vegetable momos hot with momos chutney, spicy schezwan sauce or tomato sauce. Momos should be eaten hot.


Veg Momo Recipe with step by step photo:

1. Take the all purpose flour/maida, salt and oil in a bowl and mix it well.

2. Slowly add water in it and knead to firm dough.

3. Dough is ready. Cover the dough and keep it aside for 30 minutes.

4. Heat oil in a wide pan and add the garlic, green chilies and ginger, Sauté for 30 seconds.

5. Add the chopped onions and sauté till they turn translucent.

6. Add the chopped cabbage and carrot and stir fry on medium-high heat till edges starts getting golden.

7. Add pepper powder.

8. Add vinegar.

9. Add soy sauce.

10. Add salt.

11. Add sugar. Mix well.

12. Continue to stir fry on high heat till the vegetables are cooked. Takes about 8 to 10 minutes on a medium-high flame. Turn off the heat, add coriander leaves, mix well and allow to come to room temperature.

13. Pinch out small lemon sized balls of the dough and dust with flour. Roll out each ball into a 2 to 3 inch diameter circle. It should not be too thick or too thin in thickness. The edges have to be thin and center has to be thick.

14.  Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle.

15. Lift one side of the edge and start pleating. Start folding and forming the pleats one by one.

16. Towards the end, join the pleats in the center. Prepare all momos this way and keep them cover with a damp cloth to avoid drying till you are ready to steam them.

17. Grease the steamer pan with oil and arrange the momos in it, keeping space between them.  Steam Momos in an electric cooker or a steamer pan for 5-6 minutes till the outer cover becomes shiny. When you touch the momo then dough should not feel sticky and looks shiny that means Momos are done.

18. Serve vegetable momos hot with momos chutney, spicy schezwan sauce or tomato sauce.