Vegan Pork Momo
Delight your taste buds with this flavorful take on the classic Pork Momo—completely vegan and packed with savory goodness! The Vegan Pork Momo recipe transforms the traditional dumpling into a plant-based masterpiece, featuring a hearty filling made with textured vegetable protein (TVP), fresh vegetables like cabbage and carrots, and aromatic seasonings including garlic, ginger, and sesame oil. The homemade dough is tender and perfectly wraps the umami-rich filling, creating delicate morsels that are steamed to soft, pillowy perfection. Ready in just over an hour, these vegan momos are ideal for a crowd, yielding 24 pieces that pair beautifully with spicy dipping sauces. Perfect for vegan food enthusiasts and anyone seeking a unique, guilt-free comfort food experience, this recipe is a must-try for those craving delicious plant-based Asian-inspired dishes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Olive oil
- 1 cup Textured vegetable protein (TVP)
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, finely grated
- 2 stalks Green onions, finely chopped
- 1 cup Cabbage, finely chopped
- 0.5 cup Carrots, grated
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, mix the all-purpose flour and salt. Gradually add water and knead until smooth and elastic. Cover and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a bowl, rehydrate the textured vegetable protein by soaking it in hot vegetable broth for about 10 minutes. Drain and squeeze out excess liquid.
In a skillet over medium heat, add olive oil. Sauté minced garlic and grated ginger for about 1 minute until fragrant.
Add the rehydrated TVP to the skillet. Stir in soy sauce, then cook for 5-7 minutes until slightly browned.
Add chopped cabbage, grated carrots, and green onions to the skillet. Cook for another 3-5 minutes until the vegetables soften. Season with black pepper and sesame oil. Remove from heat and let it cool.
Divide the dough into 24 equal pieces and roll each into a small ball.
On a lightly floured surface, roll each ball into a thin circle about 3 inches in diameter.
Place a tablespoon of the filling in the center of each circle. Gather the edges and pleat the dough, pinching it at the top to seal it properly.
In a steamer, arrange the momos in a single layer, leaving space between them. Steam over boiling water for 12-15 minutes until the dough is soft and slightly translucent.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 21.3 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5170 mg | 110% | |
*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.
