Low Carb Veg Momo
Enjoy guilt-free indulgence with these flavorful Low Carb Veg Momos, a healthy twist on the classic Himalayan dumpling! Perfect for keto and low-carb diets, this recipe swaps traditional flour for a nutritious combination of almond flour, coconut flour, and psyllium husk to create a pliable, low-carb dough. The savory filling is packed with finely grated cabbage, carrot, spring onions, and the bold flavors of garlic, ginger, sesame oil, and soy sauce, ensuring every bite is as satisfying as it is wholesome. These momos are steamed to perfection, making them a light yet satisfying option for lunch, dinner, or even party appetizers. Serve them piping hot with a zesty low-carb chutney for an irresistible combination of taste and nutrition. Easy to prepare in just 45 minutes, this gluten-free, keto-friendly recipe makes 4 servings of delicious homemade dumplings that the whole family will love.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 0.5 cup Boiling water
- 0.25 teaspoon Salt
- 1 cup Cabbage, finely grated
- 0.5 cup Carrot, finely grated
- 0.5 cup Spring onion, finely chopped
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Neutral oil (for greasing the steamer)
Instructions
In a medium-sized mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and salt.
Gradually add boiling water to the dry ingredients while stirring with a spoon. Once cool enough to handle, knead the mixture into a smooth dough. Cover with a damp cloth and set aside for 10 minutes.
In another bowl, mix the grated cabbage, grated carrot, chopped spring onion, minced ginger, garlic, soy sauce, sesame oil, and black pepper. Adjust salt to taste if needed.
Divide the dough into small, equal-sized balls (about 12-15). Roll each ball into a thin circle, around 3-4 inches in diameter, between two sheets of parchment paper.
Place a small spoonful of the vegetable filling in the center of each rolled-out dough circle. Fold and pleat the edges to seal the momo, forming your desired shape (crescent, round pouch, etc.).
Grease a steamer tray lightly with neutral oil or place parchment paper to prevent sticking. Arrange the momos on the tray, ensuring they do not touch each other.
Bring water to a boil in the base pot of your steamer. Place the steamer tray on top, cover, and steam for 12-15 minutes or until the dough is firm and cooked through.
Serve the momos hot with a low-carb dipping sauce or chutney of your choice!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 16.0 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1185 mg | 25% | |
*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.
