Vegan Momo Recipe

In a large bowl, whisk together 2 cups all-purpose flour and 0.5 tsp salt.

Gradually add 0.75 cup warm water while mixing until a rough dough forms.

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If sticky, sprinkle with a little flour. Cover and rest for 30–45 minutes.

Place the shredded cabbage in a clean towel and squeeze out as much moisture as possible.

In a skillet, heat 1 tsp sesame oil over medium heat. Add minced garlic and ginger; sauté 1–2 minutes until fragrant.

Add cabbage, grated carrot, and mushrooms to the skillet. Cook 3–4 minutes until vegetables are just tender. Remove from heat.

Stir in chopped green onions, 2 tbsp soy sauce, 0.25 tsp black pepper, and cilantro (if using). Let filling cool to room temperature before using.

Divide dough into about 24 portions. Roll each portion into a 3-inch circle.

Place roughly 1 tablespoon filling in the center of each dough circle. Fold and pleat the edges to seal into a traditional momo shape (pinch and fold to create small, even pleats)..

Line a steamer basket with parchment rounds or lightly oil. Arrange dumplings in a single layer with space between them.

Cover and steam for 10–12 minutes until dough is translucent and filling is hot throughout. Serve warm with dipping sauce.