📖 About Veg Momos

Veg Momos, also known as vegetable dumplings, are a popular street food originally from Tibet and Nepal but now widely loved across India and other parts of Asia. These delicious steamed dumplings are filled with finely chopped vegetables and aromatic seasonings, wrapped in a thin flour-based dough.

Momos are enjoyed with spicy red chili garlic chutney, and their variants—steamed, fried, tandoori, and pan-fried—are cherished by all age groups. Whether served as a starter in Indo-Chinese restaurants or as street-side delights, veg momos are light, flavorful, and satisfying.

In this article, you’ll learn how to make authentic steamed veg momos at home from scratch, including dough preparation, filling, shaping, steaming, and a bonus chutney recipe.

🥟 How to Make Veg Momos Recipe – Step-by-Step Homemade Momos

Prep Time: 30 minutes
Cook Time: 15–20 minutes
Total Time: 50 minutes
Servings: 4
Course: Snack / Appetizer
Cuisine: Indo-Chinese / Tibetan

🧾 Ingredients

🔹 For the Dough:

• All-purpose flour (maida) – 2 cups

• Salt – ½ tsp

• Water – as needed

• Oil – 1 tsp

🔹 For the Vegetable Filling:

• Cabbage (grated) – 1 cup

• Carrot (grated) – ½ cup

• Capsicum (finely chopped) – ¼ cup

• Spring onions – 2 tbsp (chopped)

• Garlic – 1 tsp (minced)

• Ginger – 1 tsp (minced)

• Soy sauce – 1 tsp

• Black pepper – ½ tsp

• Salt – to taste

• Oil – 1 tbsp

🔹 For Momos Chutney (Optional but Recommended):

• Dry red chilies – 4 to 5 (soaked)

• Tomato – 1 medium

• Garlic cloves – 3

• Salt – to taste

• Vinegar or lemon juice – ½ tsp

• Oil – 1 tsp

🥣 Step-by-Step Instructions

🔸 Step 1: Prepare the Dough

1. In a large bowl, mix all-purpose flour and salt.

2. Slowly add water and knead into a firm, smooth dough.

3. Cover with a damp cloth and let it rest for 30 minutes.

💡 Tip: The dough should not be too soft. A tight dough helps momos hold their shape while steaming.

🔸 Step 2: Prepare the Veg Filling

1. Heat 1 tbsp oil in a pan.

2. Add ginger and garlic, sauté for a few seconds.

3. Add spring onions, followed by grated cabbage, carrot, and capsicum.

4. Stir-fry on high flame for 3–4 minutes.

5. Add salt, black pepper, and soy sauce. Mix well.

6. Turn off heat and let the filling cool completely.

❄️ Avoid watery vegetables as they can make the filling soggy. Use a colander to drain excess moisture if needed.

🔸 Step 3: Shape the Momos

1. Divide the dough into small balls and roll each into a thin circle (about 3-inch diameter).

2. Place 1–2 tsp of the vegetable filling in the center.

3. Fold the edges and pinch or pleat into desired shapes:

   • Half-moon

   • Round pleated

   • Folded triangle

🖐️ Apply light water at edges to seal them properly. Keep them covered with a damp cloth to avoid drying.

🔸 Step 4: Steam the Momos

1. Prepare a steamer or idli stand by brushing oil to prevent sticking.

2. Place shaped momos with spacing.

3. Steam for 10–12 minutes on medium heat.

4. The outer layer will look shiny and translucent once cooked.

⚠️ Don’t over-steam, or the wrapper will turn hard.

🔸 Step 5: Make Spicy Momos Chutney (Optional)

1. Boil tomato, soaked red chilies, and garlic for 5 minutes.

2. Cool slightly and grind to a fine paste.

3. Add salt, vinegar, and mix.

4. Heat 1 tsp oil and sauté the chutney for 2–3 minutes.

🍴 Serving Suggestions

• Serve hot steamed veg momos with chili garlic chutney or schezwan sauce.

• You can also serve with mayonnaise-based dip for kids.

🧠 Tips for Perfect Momos

• Always keep the dough covered with a damp cloth to prevent drying.

• Cook on high heat when stir-frying vegetables to keep them crisp.

• Seal the edges of momos tightly to prevent filling from leaking out.

• Use a momos maker/steamer/idli cooker for best results.