Momos have a magical way of bringing people together. Whether it’s a rainy evening with friends or a chilly night at home, nothing warms the soul quite like a steaming plate of juicy veg momos. These little parcels of joy, packed with vibrant vegetables and umami flavors, are perfect for vegetarians, dumpling fans, and anyone exploring easy veg recipes. In this article, we're diving deep into the soft and juicy veg momos recipe that doesn’t just taste great—it’s also fun to make. And while this is a pure vegetarian take, fans of the popular chicken momos recipe can easily adapt the filling with their favorite protein.
Let’s take a journey into how to make momos at home, with every tip and trick you need to get them just right. Whether you're a first-timer looking for an easy momos recipe or a seasoned cook on the hunt for a healthy momos recipe, this guide has your back.
Soft and Juicy Veg Momos
Prep Time 35 minutes mins
Cook Time 15 minutes mins
Total Time 50 minutes mins
Course Appetizer, Snack
Cuisine Nepali, Tibetan
Servings 20 momos (approx. 4 servings)
Rolling pin and board For rolling out the momo wrappers. A tortilla press also works.
Steamer or idli stand Bamboo steamers are traditional, but any steamer or even a deep pot with a rack works.
Large mixing bowls For dough and filling.
Knife or grater For prepping vegetables.
Clean kitchen towel To cover the dough and keep it from drying out.
For the Dough
- 2 cups all-purpose flour maida
- ¾ cup warm water adjust as needed
- ½ tsp salt
- 1 tsp oil optional, for elasticity
For the Filling
- 1 cup finely shredded cabbage
- ½ cup grated carrot
- ½ cup finely chopped capsicum any color
- ½ cup finely chopped onion
- 2 tbsp finely chopped spring onions greens + whites
- 2 tsp grated ginger
- 3 cloves garlic minced
- 1 tsp soy sauce
- 1 tsp vinegar
- ½ tsp ground black pepper
- Salt to taste
- 1 tsp sesame oil or any neutral oil
Optional Add-ins
- ½ cup crumbled paneer for a paneer momos recipe twist
- ½ cup cooked and mashed soybean for a soybean momos recipe version
Prepare the Dough
In a large bowl, mix flour and salt. Gradually add warm water while mixing, until a dough begins to form. Knead it for about 7-8 minutes until smooth and elastic. Cover it with a damp cloth and let it rest while you prepare the filling.
Make the Filling
In a wide pan, heat sesame oil. Add garlic and ginger, sauté for 30 seconds. Add onions and cook until translucent. Add cabbage, carrot, capsicum, and spring onions. Stir-fry on high heat for 3-4 minutes; vegetables should remain slightly crisp. Add soy sauce, vinegar, pepper, and salt. Mix well. Turn off the heat and let it cool.
Tip: If using paneer or soybean, add them once the heat is off and mix well.
Roll and Shape the Momos
Divide the dough into equal portions and roll each into a small ball. Roll out into thin circles (about 3 inches diameter). Add 1 tbsp of filling in the center. Now fold:
Pleated crescent: Pinch one edge and pleat around the filling, sealing it in a crescent shape.
Round pouch: Gather the edges in the center and twist to seal.
Don't worry if your first few look odd—momos have rustic charm!
Steam the Momos
Grease the steamer tray or line it with cabbage leaves to prevent sticking. Arrange momos without touching each other. Steam for 10-12 minutes or until the wrappers turn glossy and slightly translucent.
To check doneness: the dough should be firm to the touch but not dry.
Pairings: What to Serve With Veg Momos
No momo meal is complete without spicy chutney and maybe a warm soup.
Spicy Tomato Chutney (Classic Momo Dip)
Blend 2 tomatoes, 2 dry red chilies (soaked), 2 garlic cloves, 1 tsp vinegar, and salt. Sauté in a little oil for 2-3 minutes until fragrant. This chutney lifts every bite.
Soup Pairing
Pair with a light broth or thukpa-style noodle soup to turn this snack into a full meal.
Fun Twist: Kurkure Momos
Craving crunch? Take your steamed momos, dip them in a light slurry (cornstarch + water), coat with crushed cornflakes or breadcrumbs, and deep-fry. These kurkure momos are insanely good with mayo-chili dip.
FAQs About Veg Momos
1. Can I make these ahead of time?
Absolutely. You can prep the filling and dough ahead and refrigerate them for up to 24 hours. You can also shape and freeze uncooked momos. Just steam straight from frozen—no thawing needed.
2. Which vegetables work best?
Stick to vegetables with low moisture—like cabbage, carrot, and bell pepper. Too much water in the filling can make the wrappers soggy.
3. Can I use store-bought wrappers?
Yes! Dumpling wrappers (Chinese style) are available in most Asian stores. They’re a great shortcut when you’re short on time.
4. Can I bake instead of steam?
Technically yes, but you won’t get the same soft, juicy texture. If you want a crisp version, go for the kurkure momo style instead.
5. Is it possible to add protein to veg momos?
Yes! Try crumbled paneer for richness or soybean granules for a soybean momos recipe twist. Both boost nutrition without compromising the vegetarian label.
