Authentic Veg Momos, also known as Dim Sum, are a popular street food in the northern regions of India. It is an inherently vegetarian and vegan dumpling recipe served with spicy chili or momos chutney.
Making momos at home is very easy. Just follow this easy momos recipe of steamed momos, make the most delicious momos at home.
Engage all your senses during food preparation to create a holistic culinary experience.
Table of contents
These delightful dumplings, made from flour and filled with a savory stuffing, are the only recipe you’ll ever need to make the best street-style steamed vegetable momos with the spicy momos chutney, aka sweet chili tomato sauce.
On this page, you will get momos recipe step-by-step and video recipe on how to make the popular Veg Momos recipe with Spicy Chili Chutney.
About Veg Momos
Steamed Veg Momos, also known as Dim Sum, is a street food recipe that promises an authentic taste of street-style steamed vegetable momos. These dumplings are served with a tantalizing Spicy Chili Chutney.
Plus, they are vegan and can also be made gluten free with a slight modification.
Momos, essentially dumplings made from flour with a savory stuffing, are a delicious street food originating from Tibet, now a popular street food in northern India. Momos are also known as dim sum and wontons.
The dough, made from all purpose flour, forms the perfect canvas for the savory veggie filling. Balanced and lightly spiced, the stuffing complements any spicy and hot sauce.
Although making veggie momo recipe is a time-intensive process, the end result is a culinary masterpiece well worth the effort.
This veg momos recipe has a delightful combination of flavors and textures in every bite. Whether filled with veggies, seafood, chicken, or paneer, momos offer a diverse range of flavors to suit every palate.
In this recipe, we’ll focus on the vegan version, presenting a tantalizing stuffing of mixed veggies including cabbage, carrots, French beans, capsicum, and onions. For a meaty texture, we’ll also incorporate white button mushrooms.
Preparation for these momos and making them is super smooth, but it is a little time-taking. However, I can also assure you that making these momos can be faster if you have a helping hand or two to assist you in rolling and pleating.
I personally like to do the pleating part — that’s so enormously artsy.
The key to making perfectly balanced momos is to keep the veggie stuffing less spicy and then serve it with hot red sauce. This way, your tongue would sense all the balanced flavors at the same time.
Homemade Veg Momos Recipe with Spicy Chili Chutney
There are different types of momos — steamed momos, fried momos, and sautéed and cooked in water. My personal favorite is the steamed one, so I have decided to share these steamed ones with you all.
Another piece of good news is that making these momos does not require any complex kitchen tools. Just a rolling pin and a bowl of water are all you need to create the most alluring momos.
I can’t deny that these street-style dumplings are so versatile. Also, making this veg momos recipe is super easy and fun.
Plus, you can make these momos with wonton papers, but making them from scratch is so much fresher and more delicious. That’s why I always prefer making my own dough.
I am sharing the recipe for popular Steamed Veg Momos With Spicy Chili Chutney, which is traditionally served with these Momos. Follow this simple recipe, and you will be able to create a fail-proof recipe of easy veg momos from scratch in no time.
Try these steamed momos with chutney at home and get ready to be enthralled by the bursting spicy and tangy flavors and wonderful textures in each bite.
What are Momos
Momos are a type of stuffed dumpling that is either steamed or fried. Momo is a traditional delicacy in Nepal and Tibet. Momos are generally served with spicy and sweet tomato chili chutney (a dipping sauce).
The momos are delightful as a snack, but they can also make a light and satisfying meal for any time of the day.
Momos are a very popular street food in the Northern part of India. I still remember the delicious taste and enchanting looks of the momos when I had them for the first time many years ago. It was the time when I used to live in India.
I ate momos at a street vendor’s kiosk as a snack, and I must say they were the best momos I have ever had until today. Mmmm, those hot veggie-stuffed dumplings with spicy and sweet chili tomato chutney were out of this world.
Ingredients
For The Momos Dough:
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Maida (all purpose flour): The main ingredient of the momos dough is flour. It gives it a base and a soft and elastic texture.
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Oil: It enhances the dough’s pliability and adds a subtle richness.
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Salt: It is added to balance the flavors in the dough, ensuring it’s not bland.
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Liquid (a mix of milk and water): To knead a soft dough, use a mix of milk and water. Milk adds tenderness, while water achieves the desired consistency for a soft dough.
For Momos Filling:
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Oil: Used for sautéing, it adds a light base to the filling.
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Onion: Adds a distinct touch and sweet and savory flavor to the filling.
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Ginger-garlic paste: Enhances the filling with an aromatic essence. I have used homemade ginger-garlic paste in this recipe.
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Carrots: Adds sweetness and vibrant color to the filling.
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Cabbage: Imparts a crisp texture and mild flavor to the filling.
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Bell peppers: Adds a colorful and crunchy touch to the filling.
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Spring onions: Added a fresh color and onion-y flavor to the filling.
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Red or green chilies: Adds a spicy kick to the filling.
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Soy sauce: Contributes a savory and umami depth to the veggie filling.
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Salt: Balances the flavors and brings out the natural tastes of the ingredients.
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Black pepper: Add freshly ground black pepper for a subtle heat that complements the other spices in the filling.
For Momos Red Chutney:
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Tomatoes: Creates the base of the chutney, giving it a tangy and juicy touch.
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Dried red chilies: Added for heat and intense flavor. You can also deseed them if you want a less hot chutney.
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Garlic cloves: Elevate the overall taste of this chutney with a pungent and aromatic essence.
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Ginger: Aids in digestion while adding a warm and spicy note to the chutney.
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Soy sauce (optional): Gives a hint of savory depth to the chutney.
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Vinegar: Adds some acidity to balance the spicy flavors.
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Sugar: Adds a bit of sweetness and reduces the heat while balancing the spiciness and acidity.
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Salt: To make a well-seasoned and flavorful chutney, you will need a bit of salt.
How to make Veg Momos
Recipe of making momos is straight-forward.
Make The Dough:
Combine 1 cup all-purpose flour, ¼ teaspoon salt, and ½ teaspoon oil. Knead to form a firm dough and let it rest for 30 minutes.
Make Vegetable Stuffing:
Finely chop a mix of veggies, including cabbage, carrots, French beans, capsicum, onions, and optional white button mushrooms. Sauté garlic and spring onions, then stir fry the vegetables with soy sauce, black pepper, and salt.
Add chopped spring onion greens to complete the savory veggie filling.
Portion and Roll Dough:
Divide the dough, shape into balls, and roll each into a thin circle. Apply water to the edges for sealing.
Shaping:
Pleat the momos or use the momos recipe. Steam the shaped momos for 5 to 6 minutes until the outer dough becomes transparent.
Serve Veg Momos
Enjoy hot veg momos with momos chutney, schezwan sauce, rajasthani tomato mustard garlic chutney, lehsun ki chutney, or any of your favorite sauces.
Varieties of Momos
Momos come in various forms, depending on their stuffing and cooking methods – steamed, fried, or boiled. These bite-sized, savory dumplings can feature fillings like lamb, mushrooms, chicken, minced meat, veggies, tofu, shrimp, and more.
Today, we explore a basic yet flavorful version with Steamed Veg Momos and Spicy Chili Chutney.
Making Veg Momos
Crafting these delectable dumplings requires a bit of time and patience, but the process is straightforward. The filling, a mix of carrots, cabbage, bell peppers, and spring onions, provides a burst of flavors.
The dough, made from all-purpose flour, contributes to the perfect texture.
Pleating Techniques
Mastering the art of pleating and shaping the momos is key. While the process may seem intricate, a bit of practice will yield beautifully pleated dumplings.
Believe me, pleating dumplings is no rocket science because if I can do it, you can certainly do it too. So be patient while making this because patience is virtue, my dear friend, and all good things come to those who are patient. Don’t you believe it too?
It’s the same with these dumplings.
While I was shooting this steamed veg momos video, I also shot a video on Wrapping dumplings — 9 easy ways. I bet all of these fun ways would surely make any kind of dumplings eating more fun.
Veg Momos Serving Suggestions
Momos can be enjoyed as a snack or a light meal along with momos chutney. You can also pair the momos with hot and sour soup, schezwan fried rice, Thai Pineapple Fried Rice, and veg schezwan noodles.
Hot veggie-stuffed dumplings go so well with spicy and sweet chili tomato chutney. This is how you get the experience from a street vendor’s kiosk in India.
The burst of spicy and tangy flavors paired with the enticing textures guarantees a memorable culinary adventure.
Enjoy these vegan delights at home for an authentic taste of street-style momos.
Anupama’s Tips and Tricks on How to Make the Best Veg Momos:
1. Experiment with different veggies: I have used carrots, cabbage, bell peppers, and spring onions for filling. You can use any vegetables of your choice. Beans, green peas, corn kernels, boiled potatoes, or blanched broccoli taste great here.
2. Cheese: You can also add grated paneer, grated tofu, or halloumi cheese to momos filling to enhance the filling’s richness.
3. Steaming: Always line your steaming basket with either cabbage leaf or lettuce while steaming momos. This would prevent momos from sticking to the steaming tray. Also, while steaming, maintain space between the dumplings to prevent sticking.
4. Rolling: Make sure to roll the momos wrap as thin as possible (almost translucent), or else pleating momos would be tough. This step ensures ease in pleating.
6. Dough: Ensure the dough is firm and tight for easy shaping.
7. Momo Shapes: For more fun shapes, don’t forget to check out my dumpling Wrapping video where I have shown 9 Guaranteed-Fun Ways To Wrap Dumplings.
7. Fried momos: Love a crispy fried momos recipes? Then after steaming vegggie momo recipe, you can also fry momos.
FAQ
What are momos?
Momos are a type of stuffed dumpling, traditionally originating from Nepal and Tibet. They can be either steamed or fried and are commonly served with a spicy and sweet tomato chili chutney.
Are veg momos vegan?
Yes, the veg momos are entirely vegan, as the dough and filling both are plant-based.
Can I use store-bought wonton wrappers for the momos?
I like making momos from scratch because they are fresh and taste more delicious this way. However, you can surely use store-bought wonton wrappers to make the momos.
What vegetables can I use for the filling?
The filling in this recipe includes carrots, cabbage, bell peppers, and spring onions. Feel free to customize the filling by adding vegetables like beans, green peas, corn kernels, or blanched broccoli.
Can I make the momos ahead of time?
Yes, preparing momos ahead of time is possible. Simply make them in advance and refrigerate them before steaming. This saves time, and momos are ready in no time when you want to serve them.
How do I prevent momos from sticking to the steaming tray?
To prevent sticking, make sure that you line the steaming basket with cabbage leaves or lettuce before placing the momos. This creates a barrier between the momos and the tray.
Can I freeze veg momos for later use?
Yes, the veg momo recipe is freezer-friendly. You can freeze uncooked dumplings for about 2 months. To freeze, place them on a freezer-safe parchment-paper-lined tray in a single layer and freeze for 4 hours. Once firm, transfer them to a sealed container.
Simply thaw them overnight in the refrigerator before steaming.
Is the spicy chili chutney necessary?
Traditionally, momos are served with spicy chili chutney. But you can pair them with any delicious dipping sauces or condiments of your choice.
Can I make veg momos gluten free?
Yes, making veg momos gluten-free is possible. Just substitute all-purpose flour with a gluten-free blend of all-purpose flour. However, keep in mind that the texture may vary.
How long does it take to steam the veg momos?
Steaming momos takes approximately 10 minutes. When steaming, ensure there is enough space between the momos in the steaming basket to allow even cooking.
Can I customize the level of spiciness in the momos chutney?
Yes, you can customize the spice level in this recipe. Simply make momos chutney using mild red chilies. You can also reduce the quantity of red chilies.
Are there alternative cooking methods for momos, aside from steaming?
Yes, besides steaming, momos can also be fried or sautéed. Each cooking method gives a unique texture and flavor to the dumplings.
Veg Momos - Momos Recipe (Step-by-step photo instructions)
How to make Momos Chutney:
- Boil about 1½ cups of water in a pot. Add tomatoes to it.
- Also, add red chilies to the hot water and boil on high for 5-6 minutes or until the tomato skin starts to peel off. Turn off the heat and let it cool down.
- Once cooked, turn off the heat.
- Remove the tomato skin and drain the excess water.
- Transfer peeled tomatoes, cooked dried red chilies, salt, sugar, ground black pepper, ginger, garlic, and vinegar to a blender jar.
- Blend to make a smooth puree.
- Transfer it to a bowl. Momos Chutney is ready. Keep it aside.
How to Make Momos Filling:
- Heat oil in a pan. Once hot, add the chopped onions and sauté for 2 minutes.
- Add chopped chilies and sauté for 1 minute.
- Now add ginger-garlic paste and stir well. Sauté on high heat for 2 more minutes.
- Now add grated carrots, grated cabbage, chopped bell pepper, and 2 tablespoons of sliced spring onion greens.
- Stir everything well and cook on high heat for 3 minutes or until glossy.
- Turn off the heat. After that, add the soy sauce, salt, black pepper, and 1 tablespoon of sliced spring onion greens.
- Transfer it to a plate, and keep it aside to cool.
How to Make Momos Dough:
- Add all-purpose flour, salt, and oil to a mixing bowl.
- Also, add milk and mix well.
- Now add enough water to make a smooth dough, just like chapati dough.
- Once the dough is ready, apply a few drops of oil to it.
- Cover the dough and let it rest for 30 minutes.
How to Make Momos (Dumplings):
- Divide the dough into 14-15 equal-sized balls. Dust them with some dry flour.
- Roll each dough ball thin into about a 3″ circle, or until almost translucent. The edges should be thin. Roll all the balls.
- Wet the edge with some water and place about 1 tablespoon of filling in the center.
- Bring one edge and start pleating as shown in the video above.
- Twist to seal the dumpling. Stuff the rest of the dough balls in the same way.
How to Steam Dumplings:
- Heat water in a steamer or a pan. Cover the steaming basket with lettuce or cabbage.
- Arrange the momos on the steaming basket. (Make sure to have some space between them so they do not stick to each other.)
- Place the steaming basket over the steamer or pan and steam for about 10 minutes.
- Serve hot momos with spicy chilli chutney.
Recipe Card
Veg Momos - Momos Recipe [Recipe]
★★★★★
(Rating: 4.7 from 433 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 55 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 16 Momos |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 36 calories | 1 |
INGREDIENTS
For The Momos Dough:
- 2 cups maida (all purpose flour)
- 1 teaspoon oil
- 1/2 teaspoon salt
- 4 tablespoons milk + some water for kneading a soft dough
For Momos Filling:
- 1 tablespoon oil
- 1 medium-sized onion, chopped
- 1 tablespoon ginger-garlic paste
- 1 cup carrots, grated
- 1 cup cabbage, grated
- 5 tablespoons bell pepper, chopped
- 2 tablespoons + 1 tablespoon spring onions
- 1 tablespoon red or green chilies, chopped (or as per taste)
- 1 teaspoon soy sauce
- Salt to taste
- 1 teaspoon black pepper
For Momos Red Chutney:
- 4 medium-sized tomatoes, cut into 4 pieces
- 8-10 small or 4 large dried red chilies (you can also de-seed them)
- 3-4 garlic cloves, peeled
- 1-inch piece ginger, peeled
- 1/4 teaspoon soy sauce (optional)
- 1 tablespoon vinegar
- 2 teaspoons sugar
- Salt to taste
INSTRUCTIONS:
How to make Momos Chutney:
- Boil about 1½ cups of water in a pot. Add tomatoes to it.
- Also, add red chilies to the hot water and boil on high for 5-6 minutes or until the tomato skin starts to peel off. Turn off the heat and let it cool down.
- Once cooked, turn off the heat.
- Remove the tomato skin and drain the excess water.
- Transfer peeled tomatoes, cooked dried red chilies, salt, sugar, ground black pepper, ginger, garlic, and vinegar to a blender jar.
- Blend to make a smooth puree.
- Transfer it to a bowl. Momos Chutney is ready. Keep it aside.
How to Make Momos Filling:
- Heat oil in a pan. Once hot, add the chopped onions and sauté for 2 minutes.
- Add chopped chilies and sauté for 1 minute.
- Now add ginger-garlic paste and stir well. Sauté on high heat for 2 more minutes.
- Now add grated carrots, grated cabbage, chopped bell pepper, and 2 tablespoons of sliced spring onion greens.
- Stir everything well and cook on high heat for 3 minutes or until glossy.
- Turn off the heat. After that, add the soy sauce, salt, black pepper, and 1 tablespoon of sliced spring onion greens.
- Transfer it to a plate, and keep it aside to cool.
How to Make Momos Dough:
- Add all-purpose flour, salt, and oil to a mixing bowl.
- Also, add milk and mix well.
- Now add enough water to make a smooth dough, just like chapati dough.
- Once the dough is ready, apply a few drops of oil to it.
- Cover the dough and let it rest for 30 minutes.
How to Make Momos (Dumplings):
- Divide the dough into 14-15 equal-sized balls. Dust them with some dry flour.
- Roll each dough ball thin into about a 3″ circle, or until almost translucent. The edges should be thin. Roll all the balls.
- Wet the edge with some water and place about 1 tablespoon of filling in the center.
- Bring one edge and start pleating as shown in the video above.
- Twist to seal the dumpling. Stuff the rest of the dough balls in the same way.
How to Steam Dumplings:
- Heat water in a steamer or a pan. Cover the steaming basket with lettuce or cabbage.
- Arrange the momos on the steaming basket. (Make sure to have some space between them so they do not stick to each other.)
- Place the steaming basket over the steamer or pan and steam for about 10 minutes.
- Serve hot momos with spicy chilli chutney.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- I have used carrots, cabbage, bell peppers, and spring onions for filling. You can use any vegetables of your choice. Beans, green peas, corn kernels, boiled potatoes, or blanched broccoli taste great here.
- You can also add grated paneer, grated tofu, or halloumi cheese to momos filling to enhance the filling's richness.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/steamed-veg-momos-spicy-chili-chutney-vegetable-momos-recipe-video/