Low Sodium Veg Momo
Discover a healthier twist on a beloved delicacy with this Low Sodium Veg Momo recipe—a perfect balance of flavor and nutrition. These delightful steamed dumplings are crafted with a soft, homemade dough and packed with a colorful medley of fresh vegetables, including shredded carrot, cabbage, and green onions, mingled with aromatic garlic, ginger, and a touch of sesame oil. Designed to be low in sodium, the recipe ensures guilt-free indulgence without compromising on taste, offering the option to use low-sodium soy sauce for a subtle kick. Each momo is meticulously folded into charming pleats, then steamed to perfection for a tender yet satisfying bite. Ready in under an hour, these momos are an ideal appetizer or light meal, served alongside a zesty low-sodium dipping sauce or tomato chutney. Whether you're catering to dietary needs or simply seeking a wholesome treat, this recipe is a delicious way to enjoy authentic, handmade dumplings at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Water
- 1 medium Carrot, finely shredded
- 1 cup Cabbage, finely shredded
- 0.5 cups Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Coriander leaves (cilantro), chopped
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 1 teaspoon Low sodium soy sauce (optional)
Instructions
In a large bowl, combine the all-purpose flour with water a little at a time, kneading it into a smooth, slightly firm dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the filling. In a mixing bowl, combine the shredded carrot, shredded cabbage, chopped green onions, minced garlic, grated ginger, chopped coriander leaves, black pepper, sesame oil, and low sodium soy sauce (optional). Mix well.
Divide the rested dough into small, marble-sized balls. Roll each ball into a thin, circular wrapper of about 3 inches in diameter. Use a rolling pin and lightly dust the surface with flour to prevent sticking.
Place about 1 tablespoon of the vegetable filling in the center of each wrapper. Fold the edges into pleats and pinch together to seal the momo completely. Repeat for all wrappers.
Prepare a steamer by adding water to the base and bringing it to a boil. Grease the steaming tray lightly to prevent sticking. Arrange the momos in the steamer, leaving space between each to allow for expansion.
Steam the momos on medium-high heat for 12-15 minutes or until the wrapper turns slightly translucent and the filling is cooked through.
Serve the momos warm with a side of low-sodium dipping sauce or tomato chutney for added flavor.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 12.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1221 mg | 26% | |
*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.
