Whole Wheat Momos Recipe – Steamed Dumplings with Spicy Chili Sauce

Last Updated on 1 month by Neha Deshmukh

Whole Wheat Momos Recipe – Steamed Dumplings with Spicy Chili Sauce

Hey everyone! If you’re anything like me, you absolutely love a good dumpling. And while spring rolls might be the first thing that comes to mind when you think of Indian snacks, let me tell you about momos – these little pockets of joy are seriously addictive! I first made these for a family get-together, and they were gone in minutes. Today, I’m sharing my whole wheat momo recipe, complete with a fiery chili sauce that’ll have you reaching for more.

Why You’ll Love This Recipe

These aren’t your average momos. We’re using whole wheat flour for a healthier twist, and packing them with a flavorful veggie filling. Plus, the homemade chili sauce is the perfect balance of spicy and tangy. They’re surprisingly fun to make (a little pleating practice goes a long way!), and absolutely worth the effort. Trust me, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to make these delicious whole wheat momos:

• 1 cup whole wheat flour (about 120g)
• ½ – ¾ cup water (approximately 120-180ml)
• A pinch of salt
• 1 tablespoon vegetable oil (15ml)
• 1 tablespoon vegetable oil (for filling)
• 1 teaspoon minced garlic (5ml)
• 1 teaspoon minced ginger (5ml)
• 1 onion, finely chopped
• 2 cups chopped cabbage (about 200g)
• ½ red bell pepper, finely chopped
• ½ green bell pepper, finely chopped
• 1 teaspoon soy sauce (5ml)
• 1 teaspoon salt
• ½ teaspoon white pepper powder (2.5ml)
• 2 sprigs spring onions, chopped
• 1 tablespoon corn starch (8g)
• ¼ cup water (for slurry) (60ml)

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour gives these momos a lovely nutty flavor and a bit more fiber. It’s a small change that makes a big difference.

Now, about that chili sauce… I highly recommend using Kashmiri chilies. They give a beautiful red color and a fantastic flavor without being overwhelmingly spicy. You can adjust the quantity to your liking, of course!

Steamed dumplings, like momos, have a long history in the Himalayan region and have beautifully integrated into Indian cuisine, especially in the North-East. They’re a testament to how food travels and evolves!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, combine the whole wheat flour and salt. Add the oil and gradually add water, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rest for at least 15 minutes. This resting time is key – it makes the dough much easier to roll.
2. Make the filling: Heat 1 tablespoon of oil in a pan. Add the garlic and ginger and sauté for a minute until fragrant. Add the chopped onion and cook until softened.
3. Add the chopped cabbage and bell peppers. Sauté for another 5-7 minutes until slightly wilted.
4. Stir in the soy sauce, salt, and white pepper powder. Mix well.
5. In a small bowl, whisk together the corn starch and water to make a slurry. Pour the slurry into the pan and cook until the filling thickens.
6. Remove from heat and stir in the chopped spring onions. Let the filling cool completely.
7. Assemble the momos: Divide the dough into small, equal-sized balls. Roll each ball into a thin circle (about 3-4 inches in diameter).
8. Place about 1 tablespoon of filling in the center of each wrapper.
9. To seal, start pleating the edges towards the center, creating a beautiful, crimped edge. There are tons of videos online if you need a visual guide! Don’t worry if your first few aren’t perfect – practice makes perfect.
10. Steam the momos: Grease the plates of a steamer with a little oil. Arrange the momos on the plates, making sure they aren’t overcrowded.
11. Steam for 12-15 minutes over boiling water. A parchment paper liner helps prevent sticking and makes cleanup a breeze.
12. Prepare the dipping sauce: While the momos are steaming, let’s make the sauce! Blend together boiled Kashmiri chilies, garlic, tomato, vinegar, oil, and a pinch of salt and pepper until smooth.
13. Serve: Serve the hot momos immediately with the spicy chili sauce. Enjoy!

Expert Tips

• Don’t overfill the momos, or they might burst during steaming.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Steaming is the key to perfectly cooked momos. Make sure the water is boiling vigorously before you start steaming.

Variations

• Vegan Momo Adaptation: Swap the filling for a mixture of crumbled tofu, finely chopped vegetables (carrots, peas, beans), and a vegan soy sauce. For the sauce, use a vegan chili paste or adjust the recipe with vegan alternatives.
• Gluten-Free Momo Adaptation: Use rice flour instead of whole wheat flour for the dough. You might need to adjust the water quantity to get the right consistency.
• Spice Level Adjustment: Control the heat by adjusting the number of Kashmiri chilies you use in the sauce. Start with a smaller amount and add more to taste.
• Festival Adaptation: Momos make a fantastic snack for festive gatherings! You can even make mini momos for a bite-sized treat.

Serving Suggestions

These momos are fantastic on their own, but here are a few ideas to elevate your meal:

• Serve with a side of clear vegetable soup.
• Pair them with a refreshing cucumber salad.
• Offer a variety of dipping sauces – soy sauce, chili garlic sauce, or even a simple tomato chutney.

Storage Instructions

• Unsteamed momos: You can freeze unsteamed momos for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Steam directly from frozen, adding a few extra minutes to the cooking time.
• Steamed momos: Leftover steamed momos can be stored in the refrigerator for up to 2 days. Reheat by steaming them again or pan-frying them until crispy.

FAQs

• Can I freeze the momos before or after steaming? Yes! I’ve included instructions above. Freezing before steaming is super convenient.
• What is the best way to prevent the momos from sticking to the steamer? Grease the steamer plates well with oil or use parchment paper liners.
• Can I use all-purpose flour instead of whole wheat flour? You can, but the texture will be different. Whole wheat flour gives a slightly chewier and more flavorful momo.
• What are some other dipping sauce options? Try a simple soy-ginger sauce, a spicy peanut sauce, or a tangy tomato chutney.
• How can I adjust the filling to make it more flavorful? Experiment with different vegetables, spices, and herbs! A little grated ginger or a dash of chili flakes can add a lot of flavor.