Soy-Free Veg Momo
Delight in the wholesome flavors of this Soy-Free Veg Momo recipe, a fresh twist on the classic Himalayan dumpling. Perfect for those with soy allergies or anyone seeking a light, plant-based dish, these momos feature a vibrant vegetable filling made with grated carrot, shredded cabbage, spring onions, and aromatic garlic and ginger, all seasoned with a hint of black pepper and a splash of zesty lemon juice. Encased in soft, homemade dough, each dumpling is steamed to perfection, delivering a tender exterior that pairs wonderfully with your favorite dipping sauce. Easy to prepare with just a few pantry staples, this recipe is ideal for a healthy appetizer, snack, or light dinner that’s packed with nutrition and bursting with flavor. Perfect for vegans, vegetarians, and food lovers alike, this soy-free delight makes every bite a guilt-free pleasure!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cups Water
- 1 medium Carrot, finely grated
- 1 cup Cabbage, finely shredded
- 3 stalks Spring onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, finely grated
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Lemon juice
- 2 teaspoons Cooking oil
Instructions
In a large bowl, mix the all-purpose flour and 1/2 teaspoon of salt. Gradually add water and knead into a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
While the dough rests, prepare the filling. Heat 2 teaspoons of oil in a pan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the grated carrot, shredded cabbage, and chopped spring onions to the pan. Cook for 3-4 minutes until the vegetables soften, stirring frequently.
Season the vegetable mixture with the remaining 1/2 teaspoon of salt, ground black pepper, and lemon juice. Remove from heat and allow the mixture to cool completely.
Divide the dough into small golf-ball-sized portions. Roll each portion into a thin circle about 3 inches in diameter.
Place a spoonful of the vegetable filling in the center of each circle. Carefully gather the edges of the dough, pleating and pinching to seal the momo closed at the top.
Prepare a steaming setup by boiling water in a steamer or a pot with a steamer attachment. Lightly grease the steamer basket to prevent sticking.
Place the momos in the steamer without overcrowding. Steam the momos over medium heat for 10-12 minutes until the dough is cooked and slightly translucent.
Serve the momos hot with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 9.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 928 mg | 20% | |
*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.
