Dairy-Free Paneer Momos
Indulge in the comforting flavors of **Dairy-Free Paneer Momos**, a creative plant-based twist on the beloved street food! These delectable steamed dumplings feature a velvety filling made from crumbled tofu, infused with the rich flavor of nutritional yeast and brightened by a splash of lemon juice. A fragrant mix of garlic, ginger, onions, and green chilies brings depth to the filling, while freshly chopped coriander adds a pop of freshness. Wrapped in soft, handmade dough, these momos are steamed to perfection, resulting in a glossy, tender bite. Perfect for vegans or those seeking a dairy-free alternative, they pair beautifully with a tangy chutney or spicy dipping sauce for the ultimate snack or appetizer. Whether you’re celebrating plant-based cuisine or just craving wholesome comfort food, these momos are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Water
- 300 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 small Onion, finely chopped
- 2 Green chilies, finely chopped
- 2 tablespoons Coriander leaves, chopped
- 2 tablespoons Oil
- 1 tablespoon Soy sauce
- 0.5 teaspoon Black pepper, ground
Instructions
In a large bowl, mix the all-purpose flour and 0.5 teaspoon salt. Gradually add 0.75 cup of water and knead into a smooth and firm dough. Cover it with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the filling. Crumble the tofu into a large bowl, resembling the texture of scrambled paneer.
Add nutritional yeast and lemon juice to the crumbled tofu. Mix well to incorporate the flavors.
Heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.
Add chopped onion and green chilies to the pan, cooking until the onions are translucent.
Add the crumbled tofu mixture to the pan, along with soy sauce and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is well-combined and heated through.
Stir in the chopped coriander leaves. Remove from heat and let the filling cool slightly.
Divide the dough into small, equal-sized balls. Roll each ball into a thin circle, approximately 3 inches in diameter.
Place 1 tablespoon of the tofu filling in the center of each circle. Pleat and fold the edges to seal the momo, forming a dumpling shape.
In a momo steamer or regular steamer, bring water to a boil. Lightly oil the steamer tray and place the momos, ensuring they do not touch each other.
Steam the momos for 12-15 minutes until the outer dough is glossy and firm.
Serve the dairy-free paneer momos hot with your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 12.3 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
