Vegetable Momo

by samyak

How to make Vegetable Momo


  • Dough for wrappers:
    • 3 cup All-purpose flour
    • 1 tablespoon oil
    • 1 cup water
    • Pinch of salt
  • Filling:
    • 3 cups assorted vegetables (spinach, cauliflower, carrot, green peas,
    • daikon, red pepper, green pepper), finely chopped
    • 1 cup onion, finely chopped
    • 1/2 cup green onion, finely chopped
    • 1/2 cup cilantro, chopped
    • 1 teaspoon garlic, minced
    • 1 teaspoon fresh ginger, minced
    • 1/2 teaspoon timur
    • 1/2 teaspoon turmeric
    • 1 teaspoon freshly ground black pepper
    • 3 fresh red chilies, minced
    • 1 cup Nepali cheese (paneer), roughly crushed
    • 2 tablespoon clarified butter
    • 1/2 teaspoon fenugreek
    • 1 tablespoon water-flour mixture (thickening agent)
    • Salt to taste



    • In a large bowl combine flour, oil, salt and water. Mix well,

knead until the dough becomes homogeneous in texture, about 8-10 min.

Cover and let stand for at least 30 min. Knead well again before staging

the wrappers.

In a non-stick pan heat clarified butter, splitter fenugreek
until it turns dark. Add chopped onions and sautee until just slightly
light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30
sec. Put vegetables and stir-fry until slightly soft. Do NOT over
stir-fry the vegetables. Salt and pepper the vegetable mixture. Add
cheese, green onions and cilantro, mix well. To solidify the vegetable
mixture, add one tablespoon of flour-water mixture. Mix the mass over
until thickened. Transfer the vegetable filling into a bowl. Cover and
refrigerate for at least 1 hour to allow cooling.

Give the dough a final knead. Prepare 1-in. dough balls.

Take a ball, roll between your palms to spherical shape. Dust working

board with dry flour. On the board gently flatten the ball with your

palm to about 2-in circle. Make a few semi-flattened circles, cover with

a bowl. Use a rolling pin to roll out each flattened circle into a


For well excecuted MOMOs, it is essential that the middle

portion of the wrapper be slightly thicker than the edges to ensure the structural

integrity of dumplings during packing and steaming. Hold the edges of

the semi-flattened dough with one hand and with the other hand begin

rolling the edges of the dough out, swirling a bit at a time. Continue

until the wrapper attains 3-in diameter circular shape. Repeat with the

remaining few semi-flattened dough. Cover with bowl to prevent from


For packing hold wrapper on one palm, put one tablespoon of the

filling mixture and with the other hand bring all edges together to the

center, making the pleats. Pinch and twist the pleats to ensure the

absolute closure of the stuffed dumpling. This holds the key to good

tasting, juicy dumplings.

Heat up a steamer, oil the steamer rack well. This is critical

because it will prevent dumplings from sticking. Arrange uncooked MOMOs

in the steamer. Close the lid, and allow steaming until the dumplings

are cooked through, about 8-10 min. Take the dumplings off the steamer,

and immediately serve. To serve, arrange the cooked MOMOs on a plate

dressed with an ample amount of hot tomato achar (recipe follows).

Submitted by: Tulsi Regmi