Easy Vegetable Momos Recipe – Nepali Steamed Momo Dumpling

How to Make Momos Filling:

1) Prepare your vegetables - grated cabbage, grated carrot, diced bell pepper, diced mushrooms, minced green chili, and green onion (whites & greens separate).

2) Heat 2 Tbsp of oil in a large pan. Once hot, add the chopped white part of green onions and sauté for 2 minutes (reserve the greens for later).

3) Next, add 1 minced green chili and sauté for 1 minute.

PRO TIP: Add more green chili if you like it spicy!

4) Add 2 Tbsp ginger-garlic paste and sauté on high heat for 1-2 minutes.

5) Next, add 1 cup of diced mushrooms and sauté for 2 minutes.

6) Add 1 cup grated carrots, 1 cup grated cabbage, 1/2 cup diced bell pepper, and 4 tablespoons of the reserved spring onion greens.

7) Mix thoroughly. Cook on high heat for 4-5 minutes until the veggies are glossy, stirring often.

8) Turn off the heat.

9) Add 2 tsp soy sauce, 1 tsp salt (to taste), 1 tsp black pepper, and The remaining chopped green onion greens. Mix well.

10) Transfer it to a plate, and set it aside to cool.

How to Fill & Steam Momos:

1) Using a pre-made circular gyoza/potsticker wrapper, wet slong the edge with water and place about 1 Tbsp of filling into the middle.

PRO TIP: You can use pre-made gyoza wrappers for a quick recipe, or you can make your own dumpling dough!

2) Pleat the edges of the wrapper together by pinching with your index finger and thumb all the way around the edge.

3) Twist to seal the momo at the top. Repeat until you have used all of your veggie filling!

4) Bring your steaming pot (with water) up to a boil.

5) In the steaming basket, arrange your momos evenly so they are not touching each other and have even spacing.

PRO TIP: Line the bottom of your steaming basket with large cabbage leaves to help prevent sticking!

6) Place the steaming basket over the pot and steam for about 10 minutes until the momos are translucent.

7) Serve the momos hot with a spicy tomato chutney!