Vegan Chicken Momo
Delight your taste buds with these irresistible Vegan Chicken Momos, a plant-based twist on the beloved Himalayan dumpling. Crafted with a tender homemade dough and packed with a savory filling of vegan chicken substitute, finely chopped cabbage, grated carrots, and aromatic spices like garlic, ginger, and soy sauce, these momos are as flavorful as they are satisfying. Gently steamed to perfection, their delicate, translucent exterior embraces a hearty, umami-packed interior. Perfect as an appetizer, snack, or light meal, these vegan dumplings pair wonderfully with spicy chili paste or tangy dipping sauces. This recipe is an ideal choice for those looking to explore vegan comfort food with an international flair, offering a delightful blend of textures and flavors that everyone will love.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Olive oil
- 200 grams Vegan chicken substitute
- 1 cup Cabbage, finely chopped
- 1 medium Carrot, grated
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped
Instructions
In a large bowl, combine all-purpose flour and salt. Gradually add water while mixing until a smooth dough forms. Knead the dough for about 5-7 minutes until elastic, cover with a cloth, and let it rest for at least 30 minutes.
For the filling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the vegan chicken substitute and sauté for 2-3 minutes until slightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil, then sauté the onion, garlic, and ginger until fragrant and the onions are translucent.
Add the chopped cabbage and grated carrot to the pan, and stir-fry for about 5 minutes until the vegetables are softened.
Stir in the sautéed vegan chicken, soy sauce, black pepper, and cilantro. Mix everything thoroughly. Remove the filling from heat and let it cool to room temperature.
Divide the rested dough into 16 equal pieces. Roll each piece into a thin circle of about 3 inches in diameter.
Place a tablespoon of filling in the center of each dough circle. Carefully fold the edges over the filling, pleating and pinching the top to seal the momo securely.
Prepare a steamer by bringing water to a boil. Lightly oil the steamer basket or line it with parchment paper to prevent sticking.
Arrange the momos in the steamer, ensuring they don’t touch each other. Steam for about 10-12 minutes, until the outer dough looks translucent and cooked.
Serve the Vegan Chicken Momos hot with your favorite dipping sauce or chili paste.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 13.8 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1385 mg | 29% | |
*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.
