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–+ servings

Mix Veg Steam Momos (Vegan)

Delicious, delicate steamed dumplings filled with a flavorful mixture of finely chopped vegetables and aromatic spices. These vegan momos are a healthy, light, and addictive snack, perfect served with a spicy homemade chutney.
How to Make Veg Steam Momos at Home — Healthy & Vegan
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Prep Time 35 minutes
Cook Time 15 minutes
Resting Time 0 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Snack
Cuisine Asian, Nepalese, Tibetan
Servings 3 people
Calories 280 kcal

Equipment

  • Steamer Basket or Idli Steamer
  • Mixing Bowls
  • Skillet or Frying Pan
  • Food Processor (optional)

Ingredients
  

  • 24 wrappers round momo wrappers or wonton wrappers check label to ensure they are vegan
  • 1.5 cups finely shredded cabbage
  • 1/2 cup finely grated carrot
  • 1/2 cup finely chopped green beans
  • 1/4 cup finely chopped bell pepper (any color)
  • 1/4 cup finely chopped onion
  • 2 tbsp finely chopped spring onions green and white parts separated
  • 2 tsp soy sauce or tamari for gluten-free
  • 1 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 green chili green chili finely chopped (adjust to taste)
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp salt or to taste
  • 1/4 cup cilantro finely chopped
  • 1 tsp toasted sesame oil for flavor (optional)

Instructions
 

  • Prepare the Filling: Heat vegetable oil in a skillet over medium-high heat. Add the white parts of the spring onions, garlic, ginger, and green chili. Sauté for 1 minute until fragrant.
  • Cook the Vegetables: Add all the chopped and shredded vegetables (cabbage, carrot, green beans, bell pepper, onion). Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crunchy. Do not overcook.
  • Season the Filling: Turn off the heat. Add soy sauce, black pepper, salt, and toasted sesame oil. Mix well. Stir in the green parts of the spring onions and the chopped cilantro. Let the filling cool completely.
  • Assemble the Momos: Place a momo wrapper on your palm. Put about 1 tablespoon of the cooled filling in the center. Moisten the edges of the wrapper with water.
  • Pleat and Seal: Bring the edges together and start pleating and pinching them closed to form a small pouch at the top. Ensure the momo is sealed tightly so the filling doesn't leak during steaming. Repeat with the remaining wrappers and filling.
  • Steam the Momos: Grease the steamer basket lightly to prevent sticking. Arrange the momos in the basket, ensuring they don't touch each other. Steam over boiling water for 8-10 minutes until the wrappers become translucent and shiny.
  • Serve Hot: Remove the momos from the steamer. Serve immediately with a spicy tomato chutney or schezwan sauce.

Notes

  • Dry Filling is Key: Ensure the cooked filling is completely cool and has no excess moisture. You can squeeze the cooked veggies in a muslin cloth if needed. A wet filling will make the wrappers soggy and cause them to tear.
  • Wrapper Care: Keep the momo wrappers covered with a damp cloth while working to prevent them from drying out.
  • Don't Overcrowd the Steamer: Leave space between momos for steam to circulate evenly.
  • No Steamer? Use a colander or sieve placed over a pot of boiling water, covering it with a lid.
  • Freezing Instructions: Arrange uncooked momos on a tray, freeze until solid, then transfer to a bag. Steam directly from frozen, adding 2-3 extra minutes to the cooking time.

Nutrition

Calories: 280kcalCarbohydrates: 52gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 890mgPotassium: 320mgFiber: 5gSugar: 6gVitamin A: 65IUVitamin C: 45mgCalcium: 8mgIron: 15mg
Keyword Dumplings, Momos, Steamed, Street Food, Vegan
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