Veg Momo
Delight your taste buds with these delectable Veg Momos, a popular street food from the Himalayan region that’s perfect for satisfying your dumpling cravings. Crafted with a silky, handmade dough stuffed with a flavorful medley of finely chopped cabbage, carrots, bell peppers, and green onions, this recipe shines with the bold flavors of ginger, garlic, soy sauce, and a hint of warming spices like cumin and black pepper. These momos are steamed to perfection, making them a light yet satisfying dish, ideal as an appetizer or a wholesome snack. Whether you’re new to dumpling-making or a seasoned pro, you’ll love forming these delicate pouches and experiencing the joy when they turn out perfectly glossy and tender. Serve them hot with your favorite spicy dipping sauce for an authentic, irresistible experience the whole family will love. Perfect for vegans and vegetarians, this is a must-try recipe for anyone who adores Asian cuisine!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Water
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 cup finely chopped Cabbage
- 0.5 cup grated Carrot
- 0.5 cup finely chopped Bell pepper
- 0.25 cup finely chopped Green onions
- 1 teaspoon minced Ginger
- 2 teaspoons minced Garlic
- 1 tablespoon Soy sauce
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin powder
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Mix well.
Gradually add 0.75 cups of water to the flour mixture. Knead the dough thoroughly for about 5-7 minutes until it becomes smooth and pliable.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Meanwhile, prepare the filling by heating 2 tablespoons of oil in a pan over medium-high heat.
Add 2 teaspoons of minced garlic and 1 teaspoon of minced ginger. Sauté for a minute until fragrant.
Add 1 cup of finely chopped cabbage, 0.5 cup of grated carrot, 0.5 cup of finely chopped bell pepper, and 0.25 cup of finely chopped green onions to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add 1 tablespoon of soy sauce, 0.5 teaspoon of black pepper, and 0.5 teaspoon of cumin powder. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool completely.
After the dough has rested, divide it into small equal-sized balls (about 20-25). Roll each ball into a thin circle, approximately 3 inches in diameter.
Place about 1 tablespoon of the vegetable filling in the center of each dough circle.
Carefully fold the edges of the dough to enclose the filling, pleating and pinching the edges as you go to form a neat pouch. Repeat with remaining dough and filling.
Prepare a steamer by boiling water in the bottom compartment. Lightly grease the steamer tray or line it with parchment paper to prevent sticking.
Arrange the momos in the steamer basket, leaving enough space between them. Cover and steam for 10-12 minutes until the dough is cooked and the momos have a glossy sheen.
Serve the hot veg momos with soy sauce or a spicy dipping sauce of your choice.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 8.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 901 mg | 19% | |
*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.
