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Veg Momos

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Veg Momos

  • Suitable for vegetarian

Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet, as well as among Nepalese and Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India.

  • 35 mins
  • Serves 15
  • Medium



Momo is a type of East and South Asian steamed filled dumpling. … Momo is similar to Chinese baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti, but heavily influenced by cuisine of the Indian subcontinent with South Asian spices and herbs

For the Dough 

All Purpose Flour (Maida) – 1 cup

Salt – a generous pinch 

Oil – 1½ tbsp

Warm Water – 100ml (½ cup approx)



Oil – 3tbsp

Garlic  chopped – 1tbsp

Ginger chopped – 1tbsp

Green chilli chopped – 2tsp

Onion chopped – ¼ cup

Mushrooms chopped – ¼ cup

Cabbage – 1 cup

Carrots chopped – 1 cup   

Spring onion chopped – ½ cup 

Salt – to taste

Soya sauce – 2½ tbsp

Cornstarch –

Water – a dash 

Coriander chopped – handful

Spring onions – handful 

Butter – 1tbsp


For Spicy Chutney

Tomato Ketchup – 1cup

Chilli Sauce – 2-3tbsp

Ginger chopped – 1tsp

Onion chopped – 2tbsp

Coriander chopped – 2tbsp

Soya sauce – 1½ tbsp

Spring onion chopped – 2tbsp

Green chilli chopped – 1tsp


Extra Shots

Make Veg Manchow Soup using leftover Momos Stuffing

Veg Manchon Soup

Oil – 2 tbsp

Leftover veggies – ½ cup

Soya sauce – 1 tbsp

Vinegar – ½ tbsp

Chilli sauce – 2 tsp

Tomato ketchup – 3 tbsp

Salt – to taste

Pepper – ½ tsp

Water – 2 cups

Corn starch – 1 tbsp

Water – a dash

Fresh Coriander – 1tbsp

Spring onions – 2tbsp



For the Dough

Take the maida in a deep bowl, and add salt to it. Pour in the oil. Use warm water to knead into semi-soft dough. Knead the dough well to develop the gluten well. Rest for at least 20 min.


For Filling

Heat oil in kadhai or a wok. Put in the chopped ginger, garlic and green chilli and lightly sauté for about 30 seconds. Do not brown them. Next, add in the chopped onion and stir fry at high heat to remove excess water. Add the chopped mushrooms before the onions get any colour and stir fry for about a minute. Now, add in the carrots, cabbage, some spring onion, soy sauce and a pinch of salt.

Mix and stir fry well while tossing to remove more water and soften the vegetable for about 3-4 minutes. However, make sure to maintain the bite in the vegetables. Mix a spoonful of cornstarch with some water into slurry. Pour in the slurry into the mixture, mix well and turn off the heat.

Finally mix in the chopped coriander, a handful of spring onion and the butter. Take this mixture out in a separate container to cool. To fill roll the dough into cylinder and cut the cylinder into smaller and even cylinder. Dust the working surface with some cornflour. Roll the portioned dough gently into a thin circle. However roll the edges thinner than the center.


1st Shape

Put the filling in the center and touch the edges with water using your fingers.
Lift the dough from one end between your thumb and index finger and pinch them so that they stick together towards the top edges.
Repeat the same twice with the other sides to make it into a triangle.


2nd Shape

Put the mixture in the center and touch the edges with water using your fingers.
Using two edges fold the dough into a half moon shape. Press the sides well to remove any air pockets. Touch the new edges if the shape with water using your fingers.
Press the corners of the half-moon shape together into the shape of a wonton.


3rd Shape

Put the filling in the center.
For this shape we need to make half moon shape but we will keep half edge of the circle as such and rest half circle is pleated and joined to first half.


To cook

Oil the base of the steamer. Put the momos over the steamer and steam with the cover on for 12-15min


For Momos Chutney

Take the ketchup in a bowl and mix in the chilli sauce. Next, add in the chopped ginger, garlic, coriander, green chilli and onions. Mix this well and serve.


Tips and Tricks while making Momos.

Use warm water to knead the dough so it forms soft dough.
Roll the dough out as thin as possible.
Add a bit of butter in each momo before steaming for the best flavor.
Momo only requires to be steamed for 10-15 min till the cover is cooked. Do not over steam.


Extra Shots - Make Veg Manchow Soup using leftover Momos Stuffing | Veg Manchon Soup

Heat the oil in a pan and put in the leftover vegetables. Sauté for 1 min. Next add in the soy sauce, vinegar, chilli sauce, tomato ketchup, salt and pepper. Roast this for 1 min. Next add in the water. Make slurry out of the cornstarch and water. Once the soup begins to boil, add in the slurry and mix well. Add in the chopped coriander and spring onions. Turn of the heat and serve hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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