Vegitable Momos Recipe

In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Mix briefly so salt is evenly distributed.

Add 1 tsp neutral oil and 3 tablespoons hot water to the flour. Start mixing with a fork or your fingers so the hot water helps relax the gluten.

Gradually add about 3/4 cup warm water a little at a time, mixing until a rough dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and not sticky. If dough is sticky, dust with a little flour; if too dry, wet hands and continue kneading.

Shape into a ball, coat lightly with a teaspoon of oil, cover with a damp towel or plastic wrap and rest for at least 30 minutes. Resting makes the wrappers easier to roll.

Prepare vegetables: finely shred 2 cups cabbage, grate 1 cup carrot, finely chop 1/2 cup onion and slice 1/2 cup spring onions. Mince 3 garlic cloves and 1 tbsp ginger; finely chop green chili if using.

Heat 1 tablespoon vegetable oil in a wide skillet or wok over medium-high heat. Add the chopped onion and sauté 1–2 minutes until translucent.

Add the minced garlic and ginger and sauté 30–45 seconds until fragrant, taking care not to burn.

Add the grated carrot and shredded cabbage. Stir-fry 3–5 minutes until vegetables have softened but still retain some bite. The cabbage will release moisture.

Sprinkle 1 tablespoon cornstarch over the vegetables and stir to combine. The starch helps bind the filling and absorb excess moisture.

Add 1 tablespoon soy sauce, 1/2 tsp sesame oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper; toss to combine. Taste and adjust seasoning carefully (soy sauce adds salt).

Stir in the sliced spring onions and chopped green chili (if using). Cook another 30 seconds, then remove pan from heat and spread the filling on a plate or tray to cool completely. Cooling prevents wrappers from getting soggy.

Prepare a steamer: bring water to a simmer in a steamer pot or large pan with a steaming basket. Line steamer trays with parchment paper with small holes or lightly oil them to prevent sticking.

Lightly flour your work surface. Divide the rested dough into two portions for easier handling. Roll each portion into a log about 1" (2.5 cm) diameter and cut into 16 equal pieces (makes about 32 momos total).

Take one dough piece, flatten with your palm and roll into a small round wrapper about 3 inches (7–8 cm) across, keeping the center slightly thicker than the edge. Use light flour sparingly to avoid tough wrappers.

Place about 1 heaping teaspoon of cooled filling in the center of the wrapper. Do not overfill to ensure good sealing.

Fold and pleat: bring the edges up and pleat/press to seal in your preferred style (half-moon, purse, or round pleated). Ensure there are no gaps or holes. Pinch the top tightly to seal.

Place finished momos seam-side up on the prepared steamer tray, leaving a little space between them so they don’t stick together as they expand.

Steam: when water is simmering, place the tray in the steamer, cover and steam for 10–12 minutes for fresh dough. If using a multi-tier steamer, rotate trays halfway if needed for even cooking.

After steaming, remove the tray and let momos rest 1–2 minutes before transferring to a serving plate to avoid sticking and to allow filling to set slightly.

Combine 1/4 cup tomato ketchup, 1 tsp soy sauce, 1 tsp red chili paste or sriracha, 1 tsp rice vinegar or lemon juice and 1/4 tsp sesame oil in a small bowl. Whisk until smooth. Taste and adjust heat or acidity.

Serve the hot momos immediately with the dipping sauce on the side.