Vegetable Momo- Dumplings | How to make Vegetable Momo- Dumplings

By Poonam Bachhav  |  27th Apr 2016  |  
4.6 from 5 reviews Rate It!
  • Vegetable Momo- Dumplings, How to make Vegetable Momo- Dumplings
Vegetable Momo- Dumplingsby Poonam Bachhav
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About Vegetable Momo- Dumplings Recipe

Momos are traditional delicacies and popular street food of many of the North Indian States of India. Momos are dumplings with spoon full of meat or vegetable fillings wrapped in a dough, accompanied by a spicy dipping sauce. These are usually steamed, though they are sometimes, fried or steam fried too. Here i am sharing the vegetarian version of Momos with Cabbage, Carrots and Onions and steamed them using a Rice cooker. Freshly steamed Momos taste best served piping hot straight from the steamers arranged pleated side up on a plate with some spicy dipping sauce.

Vegetable Momo- Dumplings, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Vegetable Momo- Dumplings is just mouth-watering. This amazing recipe is provided by Poonam Bachhav. Be it kids or adults, no one can resist this delicious dish. How to make Vegetable Momo- Dumplings is a question which arises in people's mind quite often. So, this simple step by step Vegetable Momo- Dumplings recipe by Poonam Bachhav. Vegetable Momo- Dumplings can even be tried by beginners. A few secret ingredients in Vegetable Momo- Dumplings just makes it the way it is served in restaurants. Vegetable Momo- Dumplings can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Vegetable Momo- Dumplings.

Vegetable Momo- Dumplings

Ingredients to make Vegetable Momo- Dumplings

  • Finely shredded cabbage- 1 cup
  • Grated carrot - 1 cup
  • Finely chopped onions- 1 cup
  • ginger paste- 1/2 tsp
  • garlic paste - 1/2 tsp
  • Green chili paste - 1/2 tsp
  • pepper powder -1 tsp
  • turmeric Powder- 1/4 tsp
  • oil 2 tsp
  • salt
  • Ingredients for Momo wrappers:
  • All purpose white flour or maida- 3/4 cup plus extra for kneading
  • A pinch of salt

How to make Vegetable Momo- Dumplings

  1. To prepare the dough for momo wrappers, in a bowl combine the flour and salt. Make a well in the center and add room temperature water, a little at a time and mix it well with fingers to get the flour together to a crumbled mass.
  2. Now transfer the dough to a floored surface and knead until it becomes smooth and elastic for 3-5 minutes. Transfer the dough to a bowl cover it with damp kitchen towel and let it rest for 20 minutes at room temperature.
  3. While the dough is resting, we can prepare the momo filling. At first squeeze out all the water from the shredded veggies. In a pan heat 2 tsp oil , add ginger-garlic paste, saute it well till the raw smell goes off.
  4. Add turmeric powder, chopped onions, green chili paste and saute. Now add the cabbage and carrots, salt, pepper and cook till the mixture becomes dry. The filling mixture should not be watery as it will be difficult to seal the dough wrappers.
  5. Let the filling cool down. Rolling out the momo wrappers, pinch out small portion of dough and roll it out as thin as possible using a rolling pin. Try to keep the center of the wrapping a little thicker than the edges.
  6. This will ensure ease in sealing the momos and at the same time provide support to hold the juices secreted during steaming of momos.
  7. Now comes the very crucial, difficult and most beautiful part while making momos, the filling and sealing the momos. Hold the wrapper in one hand, place the filling in the center using a small spoon, use other hand to gather the edges .
  8. Seal the stuffing inside by squeezing the edges tightly making small pleats to securely seal in the fillings. Pleats make the momos beautiful.
  9. There are many ways of sealing the momos and thus can be made into desired shapes.
  10. Getting momos to steam, grease the colander with a little oil or keep a muslin cloth on the colander and place the momos together (but not touching each other) with pleated side up.
  11. Now fill the rice cooker or any steamer with 3-4 inch of water. Place the momo tray in the steamer. Cover tightly to prevent steam from escaping.
  12. Steam until the dumplings are translucent and juicy. It took 10-12 minutes in my rice cooker. Do not overcook or the momos will dry up leaving the filling tasteless.
  13. Serve the momos piping hot directly from steamer onto a plate with hot and spicy tomato and chilli dip!

My Tip:

Take care not to add more filling as it will leak and also there will be no space for juice, which accumulate during steaming. Keep the filled Momos and unfilled momo wrappers covered with a damp kitchen cloth during working to avoid drying of the Momos.

Reviews for Vegetable Momo- Dumplings (5)

maniacal enemy16165 months ago

Now I can make momo finally!

vijetha saliana year ago


Shivani Chatterjeea year ago


Nandini Sood2 years ago

Superb recipe dear Really loved it

Shilpa lad2 years ago

Awesome recipe dear! I love veg momos!

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