Vegan Paneer Momos
Delight in the incredible flavors of *Vegan Paneer Momos*, a plant-based twist on the beloved Himalayan dumpling dish. These tender, handmade dumplings are filled with a savory mixture of crumbled tofu—seasoned to mimic the creamy texture of paneer—blended with vibrant spinach, aromatics like ginger and garlic, and a hint of umami-rich soy sauce. Perfectly spiced with a dash of chili flakes and turmeric, the filling is wrapped in delicate, homemade dough and steamed to perfection. Ideal for a comforting snack or a wholesome appetizer, this recipe is a must-try for those seeking delicious vegan alternatives. Pair these vegan momos with your favorite dipping sauce for an irresistible burst of flavor in every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Water
- 1 tablespoon Coconut oil
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Turmeric powder
- 1 cup Spinach leaves
- 0.5 cup Chopped onion
- 1 teaspoon Grated ginger
- 2 cloves Chopped garlic
- 1 tablespoon Soy sauce
- 0.5 teaspoon Chili flakes
- 0.5 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Chopped cilantro
Instructions
In a large mixing bowl, combine all-purpose flour and salt. Gradually add water while mixing to form a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
While the dough rests, prepare the filling. Start by crumbling the firm tofu in a medium bowl using your hands or a fork until it resembles paneer crumbles.
Add nutritional yeast, turmeric powder, finely chopped spinach leaves, chopped onion, grated ginger, chopped garlic, soy sauce, chili flakes, black pepper, and sesame oil to the crumbled tofu. Mix well until all the ingredients are evenly combined.
Stir in the chopped cilantro to the tofu mixture for a burst of freshness and flavor.
Divide the rested dough into small, even portions and roll each portion into a ball. Use a rolling pin to flatten each ball into a thin disc, about 3 inches in diameter. Ensure that the edges are slightly thinner than the center.
Place about a tablespoon of the tofu filling in the center of each disc. Gently gather the edges and pleat them to seal the momo, forming a pouch or half-moon shape.
Prepare a steamer by boiling water at the bottom section. Lightly oil the steaming basket or line it with parchment paper to prevent sticking.
Arrange the momos in the steamer, making sure they are not touching each other. Cover and steam for 12-15 minutes on medium heat until the dough turns glossy and transparent.
Carefully remove the momos from the steamer using tongs and serve them hot with your favorite dipping sauce.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.4 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 306 mg | 7% | |
*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.
