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RECIPE STORY

Vegan Momos

by

We made these steamed momos with a spicy veggie filling with carrots, ginger, and masala.

These bite-sized dumplings are perfect as an appetiser, dipped in tangy tomato chutney.

Health

Time

40m

Cost

Nutrients

120 kcal

Carbs 21 grams

Sugars 2 grams

Total Fats 2 grams

Saturates 0 grams

Fibers 2 grams

Proteins 3 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten

Servings

4

Step 1Part 1

Combine plain flour with lukewarm water in a bowl.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 1Part 2

Knead it for 5 minutes into a smooth and pliable dough. Then, roll it into a ball and wrap it in cling film.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 2Part 1

Peel and grate the carrots, then shred the cabbage.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 2Part 2

Next, sizzle the onions, ginger, garlic, and chillies in oil for 3 minutes.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 3

Add carrots and cabbage and stir-fry for 2 minutes. Then, tip in turmeric, masala, coriander, salt, pepper, and cook for 3 more minutes.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 4Part 1

Divide the dough into 16 pieces and roll them out very thinly. Then, cut out round dough wrappers, about 9cm (3.5 inches) in diameter.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 4Part 2

Next, place two teaspoons of filling in each wrapper's centre and use your finger to wet the outer edge with cold water.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 5Part 1

Keeping the wrapper in your hand, use your thumb and index finger to pinch the dough's edges into a tiny crease.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 5Part 2

Continue pinching along the disc edges until you have something that looks like an open tiny "sachet bag". Finally, pinch and twist the opening of the "sachet" edges to seal the momo.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL
Step 6

Set up your steamer, place the momos in the basket, and steam them for 15 minutes. Serve them warm, dipping them in tomato chutney.

Ingredients List

Filling


Carrots50g
Cabbage (Green, Savoy, or Bok Choy)60g
Canola Oil1tbsp
Onions30g
Fresh Ginger Root7g
Garlic Clove1
Fresh Chillies (Bird's Eye)2
Ground Turmeric0.5tsp
Garam Masala0.5tsp
Fresh Coriander2tbsp

Dough


All-Purpose Flour100g
Lukewarm Water60mL

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