Vegetarian Pork Momo
Experience the bold flavors of Vegetarian Pork Momo—a unique twist on the classic Nepalese dumpling that's perfect for those craving plant-based comfort food. This recipe replaces the traditional pork filling with a delectable combination of crumbled tofu, mushrooms, cabbage, carrots, and green onions, all enhanced by the savory notes of soy sauce, grated ginger, sesame oil, and garlic. Wrapped in freshly made dough, these tender dumplings are steamed to perfection, yielding a glossy, soft exterior with an irresistible umami-packed interior. Ready in under an hour and ideal for sharing, serve these vegetarian momos with your favorite dipping sauce for a satisfying appetizer or light meal that’s as flavorful as it is wholesome. Perfect for fans of vegan Asian recipes, healthy comfort food, or creative spins on traditional dishes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Water
- 0.5 pound Firm tofu, crumbled
- 1 cup Mushrooms, finely chopped
- 0.5 cup Cabbage, finely shredded
- 0.25 cup Carrot, grated
- 0.25 cup Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 0.5 teaspoon Ground black pepper
Instructions
In a large bowl, combine the all-purpose flour and salt. Gradually add water while mixing, until a dough forms. Knead the dough for about 5 minutes until it becomes soft and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the filling. In a large mixing bowl, combine the crumbled tofu, chopped mushrooms, shredded cabbage, grated carrot, and chopped green onions.
Add the grated ginger, soy sauce, sesame oil, minced garlic, and ground black pepper to the vegetable mixture. Mix everything thoroughly, ensuring the tofu absorbs the flavors.
After the dough has rested, divide it into small equal-sized balls. Roll each ball into a thin, disc-shaped wrapper using a rolling pin.
Place a tablespoon of the filling in the center of each wrapper. Fold the wrapper over the filling to form a semi-circle and pinch the edges to seal. You can create a pleated pattern by making small folds along the edge if desired.
Prepare a steaming apparatus. You can use a bamboo steamer lined with parchment paper or a metal steamer basket. Arrange the momos in the steamer, making sure they are not touching each other.
Boil water in a pot and place the steamer over it, covering with a lid. Steam the momos for about 12-15 minutes until the wrappers are glossy and the filling is cooked.
Serve the vegetarian pork momos hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 13.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 655 mg | 50% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2040 mg | 43% | |
*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.
