Vegetarian Momo Recipe – Steamed Dumplings from North East India
Momos are a beloved street food of North East India, known for their soft, steamed dough and flavorful fillings. The vegetarian version of this popular dish is light, yet satisfying, making it a perfect appetizer or snack. With a filling made from fresh, crunchy vegetables like cabbage, carrots, and onions, these momos are not only delicious but also healthy. Here’s how to make these perfect little steamed dumplings from scratch at home, step by step.
Ingredients
For the Dough (Momo Cover)
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Water | As needed for kneading |
For the Filling
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi / Muttaikose), finely shredded | 1/2 cup |
| Carrot (Gajjar), grated | 1 |
| Onion, finely chopped | 1 medium |
| Ginger, grated | 1-inch piece |
| Sunflower Oil | 1 teaspoon |
| Salt | To taste |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings:
- Yields: 4 servings
Cuisine:
- Origin: North East India
Course:
- Appetizer
Diet:
- Vegetarian
Instructions
Step 1: Making the Momo Dough
- Prepare the dough by adding 2 cups of all-purpose flour into a large mixing bowl.
- Gradually add water, little by little, while mixing the flour until it begins to come together.
- Knead the dough for about 5-7 minutes until it’s smooth and elastic. Be sure the dough is not sticky; if it is, sprinkle in a little more flour.
- Once the dough is ready, cover it with a clean muslin cloth or plastic wrap. Set it aside and let it rest for at least 30 minutes. This resting time allows the dough to become soft and pliable, making it easier to work with.
Step 2: Preparing the Momo Filling
- Chop the vegetables: Begin by finely chopping or grating the cabbage, carrot, and onion. If you have a food processor, it can save time to use that to chop the veggies finely.
- Grate the ginger and add it to the vegetables.
- Mix the vegetables: Transfer the chopped vegetables into a large bowl. Add a pinch of salt to taste, and drizzle 1 teaspoon of sunflower oil over the mixture.
- Toss everything together until evenly combined. The filling should be light and crunchy, not too moist.
Step 3: Shaping the Momos
- Divide the dough: Once the dough has rested, divide it into small portions, about the size of a lemon (roughly 1-inch balls).
- Roll the dough: Dust your work surface with a little flour. Take one portion of dough and roll it into a small ball. Using a rolling pin, roll it out into a thin circle (about 2-3 inches in diameter). Be sure not to roll it too thick, as this will make it difficult to seal the momos later.
- Fill the dough: Place a small spoonful of the vegetable filling in the center of each rolled-out circle. Be careful not to overfill, as this can cause the momo to tear during steaming.
- Seal the momos: Wet the edges of the dough circle with a bit of water. This helps to seal the edges when you fold them. Start by pinching the dough together at the top, then fold and pleat the edges towards the center. You can experiment with different shapes, but the traditional momo shape is a half-moon with frilled edges.
- Place the shaped momos on a greased platter and cover them with a damp cloth to prevent them from drying out while you prepare the rest.
Step 4: Steaming the Momos
- Prepare the steamer: While you are shaping the momos, bring a steamer or a large pot of water to a boil. Grease the steamer tray with a bit of oil to prevent the momos from sticking.
- Steam the momos: Place the shaped momos in the steamer, ensuring they are not touching each other. Steam the momos over high heat for about 5-7 minutes, or until you see the dough turn glossy and shiny. The skin of the momo will begin to glisten when done.
- Turn off the heat once you see this shine on the dough. This indicates that the momos are fully cooked and ready to serve.
Step 5: Serving the Vegetarian Momo
- Serve immediately: Transfer the steamed vegetarian momos to a serving platter while they are still hot.
- Serve these flavorful steamed dumplings with chilli garlic sauce or soy sauce for dipping. These momos make an excellent appetizer for any party or meal and are often paired with other North East Indian dishes like Vegetarian Hakka Noodles or Soy Chunks Manchurian.
Serving Suggestions
Vegetarian momos are perfect on their own or paired with a variety of condiments and sauces. Serve them alongside:
- Chilli Garlic Sauce for a spicy kick.
- Soy Chunks Manchurian in Sweet & Spicy Chinese Sauce for a hearty side.
- Vegetarian Hakka Noodles for a full meal experience.
- For dessert, consider Toffee Banana to end the meal on a sweet note.
Tips for Perfect Momos:
- Dough consistency is key: The dough should be soft and smooth, not sticky. If it’s too dry, it can tear while you shape the momos.
- Don’t overfill: Overfilling the momos can cause them to burst during steaming. A small spoonful of filling is enough.
- Steaming time may vary: Depending on the size and thickness of the momos, the steaming time can vary. Be sure to check that the dough has turned glossy and that the filling is fully cooked.
Conclusion
Making Vegetarian Momos at home is a fun and rewarding experience. Whether you’re enjoying them as a light snack or serving them as part of a larger meal, these steamed dumplings are bound to impress. With a delicate, slightly chewy dough and a fresh, vegetable-packed filling, momos are a delightful addition to any table. Experiment with the filling and shape them to suit your tastes or family preferences. The versatility and deliciousness of these momos are what make them such a beloved snack in North East India!
