Vegetarian Momo Recipe – Steamed Dumplings from North East India
Momos, a beloved street food in North East India, are a versatile and quick-to-make snack that has gained widespread popularity across the world. This Vegetarian Momo Recipe is a traditional version from the picturesque hills of Darjeeling, known for its delicate flavors and soft texture. The recipe is easy to follow, requiring only simple ingredients, yet delivers a taste that transports you straight to the bustling streets of the North East.
In this recipe, I’ll walk you through how to make these steamed vegetable dumplings at home, just as I learned from my house help, who hails from Darjeeling. She introduced me to the magic of these dumplings, and I’ve since come up with my own combinations of fillings. The traditional version is filled with a savory mixture of cabbage, carrots, and onions, seasoned with ginger, and wrapped in a soft, homemade dough.
Why You’ll Love This Recipe:
- Quick & Simple: With a prep time of only 15 minutes, these momos are perfect for a quick snack or appetizer.
- Healthy & Vegetarian: Filled with fresh vegetables, this dish is not only healthy but also vegetarian-friendly.
- Authentic Taste: A true taste of North East India, capturing the flavors and textures that make momos so special.
Ingredients for the Filling
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 1/2 cup, finely chopped |
| Carrots (Gajjar) | 1, grated |
| Onion | 1, finely chopped |
| Ginger | 1 inch, grated |
| Salt | To taste |
| Oil | 1 teaspoon |
Ingredients for the Momo Dough
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Water | For kneading the dough |
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving: Makes about 15-20 momos
Instructions
Step 1: Preparing the Dough for the Momo Skin
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Make the dough: Start by adding the all-purpose flour (maida) to a large mixing bowl. Slowly add water a little at a time while mixing the flour with your fingers to form a dough. Knead for about 5-7 minutes until the dough becomes soft and smooth. If the dough feels too sticky, add a little more flour; if it’s too dry, add more water.
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Rest the dough: Once the dough is ready, cover it with a damp cloth and let it rest for about 15 minutes. This will make it easier to roll out.
Step 2: Preparing the Momo Filling
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Chop the vegetables: Finely chop the cabbage and onion, and grate the carrot and ginger. You can use a food processor to speed up this process, but make sure the vegetables are finely chopped so the filling doesn’t become too watery.
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Cook the filling: Heat 1 teaspoon oil in a pan over medium heat. Add the chopped onions and grated ginger. Sauté for 2-3 minutes until the onions turn translucent and the ginger becomes aromatic.
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Add the cabbage and carrots: Add the cabbage and carrots to the pan. Stir-fry for another 5-6 minutes, allowing the vegetables to soften. Make sure they don’t release too much moisture, as the filling should remain dry.
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Season: Add salt to taste and mix well. Once the filling is cooked, remove it from the heat and allow it to cool completely before stuffing the momos.
Step 3: Assembling the Momos
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Divide the dough: Once the dough has rested, divide it into small portions, roughly the size of a small lemon. Roll each portion into a smooth ball.
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Roll the dough into circles: Using a rolling pin, roll each dough ball into a thin, round disc, approximately 3-4 inches in diameter. Be careful not to make the edges too thin, as they may tear during steaming.
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Fill the momos: Place a small spoonful of the cooled vegetable filling in the center of each dough circle. Be careful not to overfill the momos to prevent them from breaking during steaming.
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Seal the momos: To fold the momo, bring the edges of the dough together and pinch them to form pleats. Pinch the top together to seal the filling inside. You can create different shapes based on your preference, but the traditional momo has a crescent shape.
Step 4: Steaming the Momos
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Prepare the steamer: Grease the steaming tray with a little oil or line it with parchment paper to prevent the momos from sticking. Bring a pot of water to a boil and reduce to a simmer.
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Steam the momos: Arrange the prepared momos in the steaming tray, leaving some space between each one. Steam the momos for about 15-20 minutes or until the dough becomes soft and shiny. The momos will expand slightly as they cook.
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Check for doneness: To check if they’re ready, gently lift a momo and check the base; it should be firm, not doughy. If it’s still soft, continue steaming for a few more minutes.
Step 5: Serving
Once the momos are steamed, remove them from the steamer and serve immediately with your favorite dipping sauces, like tangy tomato chutney or soy sauce.
Tips for Perfect Vegetarian Momos:
- Chop the vegetables finely to prevent excess water from being released during steaming.
- If you don’t have a steamer, you can use a large pot with a lid. Just place a small bowl upside down inside the pot, add water, and place a rack or heat-proof dish on top to hold the momos above the water.
- Experiment with different fillings! You can add paneer, tofu, or spinach for variety.
- For extra flavor, you can sauté the ginger and onion with a bit of soy sauce or sesame oil.
Nutritional Information (per serving – 2 momos)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 30g |
| Fat | 1g |
| Fiber | 3g |
| Sodium | 200mg |
Why Try This Recipe?
The Vegetarian Momo recipe is not only a nostalgic dish for those who have traveled to North East India but also a fun way to bring new flavors to your kitchen. Whether as a snack, appetizer, or part of a larger meal, momos are perfect for any occasion. Their versatility and ease of preparation make them a crowd favorite, and once you try these homemade dumplings, you’ll never go back to store-bought versions!
Enjoy the process of making these steamed dumplings, and feel free to experiment with various fillings to suit your tastes. From traditional cabbage and carrots to more innovative fillings like mushrooms or paneer, the world of momos is endless. Happy cooking!
