Easy Vegetable Momos Recipe – Nepali Steamed Momo Dumpling

Veggie Momos are a popular steamed dumpling dish that originated in Nepal but is now popular in India and enjoyed worldwide. Momos have a thin, circular dough wrapper filled with a mixture of grated vegetables such as cabbage, carrots, bell peppers, and mushrooms, seasoned with ginger-garlic paste, soy sauce, and green chilies. Veggie momos are a healthy and delicious snack or meal that can be enjoyed by vegetarians and non-vegetarians alike.

This easy to make momos recipe uses pre-made gyoza / dumpling wrappers which can be found at your local Asian grocery store, saving you so much time and energy in the kitchen. These momos can be whipped up in under an hour and even kept frozen for meal prep!

Watch our recipe video for step by step instructions on how to make veggie momos. We’ve included demonstrations and pro tips to help you out in the kitchen! For our veg momos calories and nutrition information, see the recipe card below. We also have an option to view our vegetable momos recipe in hindi.

Prep Time20 minsCook Time20 minsTotal Time40 mins
DifficultyBeginner

Ingredients:

Premade Gyoza / Dumpling Wrappers
Oil - 2 Tbsp
Green Onions - 6 qty chopped (reserve greens)
Ginger-Garlic Paste - 2 Tbsp
Carrots - 1 cup, grated
Cabbage - 1 cup, grated
Bell Pepper - 1/2 cup, finely diced
Mushrooms - 1 cup, finely diced
Green Chili - 1 qty, chopped (per taste)
Soy Sauce - 2 tsp
Black Pepper - 1 tsp
Salt - to taste

Instructions:

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!

Ingredients

 Premade Gyoza / Dumpling Wrappers
 Oil - 2 Tbsp
 Green Onions - 6 qty chopped (reserve greens)
 Ginger-Garlic Paste - 2 Tbsp
 Carrots - 1 cup, grated
 Cabbage - 1 cup, grated
 Bell Pepper - 1/2 cup, finely diced
 Mushrooms - 1 cup, finely diced
 Green Chili - 1 qty, chopped (per taste)
 Soy Sauce - 2 tsp
 Black Pepper - 1 tsp
 Salt - to taste

Directions

How to Make Momos Filling:
1

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

2

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

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

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

4

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

5

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

6

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

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

8

8) Turn off the heat.

9

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

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

How to Fill & Steam Momos:
11

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!

12

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

13

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

14

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

15

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!

16

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

17

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

Easy Vegetable Momos Recipe – Nepali Steamed Momo Dumpling
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