Authentic Veg Momos Recipe – Cabbage & Carrot Steamed Dumplings

Last Updated on 2 months by Neha Deshmukh

Authentic Veg Momos Recipe – Cabbage & Carrot Steamed Dumplings

Hey everyone! If you’ve ever craved those fluffy, juicy dumplings from your favourite Indian street food vendor, you’re in the right place. I remember the first time I tried momos – it was a rainy evening in Delhi, and they were heavenly. Today, I’m sharing my go-to recipe for authentic veg momos, packed with a delicious cabbage and carrot filling. Trust me, once you make these at home, you won’t want to order takeout anymore!

Why You’ll Love This Recipe

These aren’t just any momos. They’re a little pocket of happiness, perfect for a quick snack, a light meal, or even a party appetizer. This recipe is surprisingly easy, even if you’ve never made dumplings before. Plus, it’s totally customizable – you can adjust the spice level and even swap out the veggies to your liking.

Ingredients

Here’s what you’ll need to create these delightful steamed dumplings:

• 2 cup maida (all-purpose flour) – about 250g
• ½ tsp salt (for the dough)
• As required water (approximately ¾ cup, or 180ml)
• 2 tbsp oil
• 2 green chilli, finely chopped
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 2 tbsp spring onion, chopped (separate some for garnish!)
• 1 medium carrot, finely chopped
• 3 cups cabbage, finely shredded
• ½ tsp pepper powder (adjust to taste)
• ½ tsp salt (for the filling)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the traditional flour for momos, giving them that lovely chewiness. But if you’re gluten-free, don’t worry – I’ll share some alternatives later! You can also find different protein levels in maida; a medium protein maida works best.

The Role of Ginger, Garlic & Green Chilli in Momos

This trio is essential for that classic momo flavour. Don’t skimp! Freshly grated ginger and minced garlic are key. Adjust the amount of green chilli based on your spice preference.

Regional Variations in Momo Stuffing – Exploring Different Vegetables

While we’re using cabbage and carrot today, the possibilities are endless! You can add spinach, mushrooms, paneer (Indian cheese), or even peas. My friend’s mom always adds a little grated radish to hers – it’s delicious!

Spice Level Customization – Adjusting Pepper Powder

I like a little kick, but you can totally tone down the pepper powder if you prefer. A pinch of red chilli flakes also works well.

Ingredient Quality – Choosing Fresh Produce

Fresh, crisp vegetables are crucial for a tasty filling. Make sure your cabbage and carrot are nicely shredded – nobody wants chunky momos!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida and salt. Gradually add water, kneading until you have a smooth, elastic dough. This takes a bit of elbow grease, but it’s worth it! Cover and let it rest for 20 minutes.
2. Prepare the Filling: Heat the oil in a wok or large pan. Add the chopped green chillies, grated ginger, and minced garlic. Sauté for a minute until fragrant.
3. Sauté the Veggies: Add the chopped carrot and sauté for a couple of minutes until it starts to soften.
4. Add Cabbage & Season: Now, toss in the shredded cabbage, pepper powder, and salt. Stir-fry briefly – you want the cabbage to retain a little crunch. Remove from heat and let it cool slightly.
5. Roll & Cut the Dough: Divide the dough into small portions. Roll each portion into a thin circle (about 3-4 inches in diameter). A round cookie cutter or the rim of a bowl can help you get a perfect shape.
6. Fill & Fold: Place a spoonful of the filling in the center of each circle. Moisten the edges with a little water. Now comes the fun part – folding! There are several styles (I’ll share tips below). Pinch and pleat the edges to seal the momo.
7. Steam to Perfection: Grease a steamer basket with oil. Arrange the momos in the steamer, making sure they aren’t touching. Steam for 10-12 minutes, or until the momos are glossy and the dough is cooked through.
8. Serve & Enjoy: Serve hot with your favourite momo chutney!

Expert Tips

Here are a few secrets to momo success:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more maida. If it’s too dry, add a teaspoon of water at a time.

Tips for Folding Momos – Mastering Different Styles

There are so many ways to fold momos! The simple half-moon shape is easiest for beginners. You can also try pleating, creating a beautiful, decorative edge. YouTube is your friend here – search for “momo folding techniques” for visual guides.

Steaming Techniques for Glossy Momos

Make sure the water in the steamer is boiling vigorously before you add the momos. This creates the steam needed for that perfect glossy finish.

Preventing Momos from Sticking to the Steamer

Greasing the steamer basket well is key! You can also line it with parchment paper or cabbage leaves.

Variations

Let’s get creative!

Vegan Momos – Plant-Based Alternatives

Simply ensure your chutney is vegan-friendly! You can also add tofu or more vegetables to the filling.

Gluten-Free Momos – Using Alternative Flours

Rice flour or a gluten-free all-purpose blend can be used instead of maida. The texture will be slightly different, but still delicious.

Spice Level – Mild, Medium, and Hot Options

Adjust the amount of green chilli and pepper powder to suit your taste. A dash of Schezwan sauce can also add a lovely heat.

Festival Adaptations – Momos for Special Occasions (e.g., Diwali, New Year)

Momos are a great addition to any festive spread! You can even make mini momos for a fun appetizer.

Serving Suggestions

Momos are best served hot, straight from the steamer. A spicy momo chutney is a must! You can also serve them with a side of clear soup.

Storage Instructions

Leftover momos can be stored in the refrigerator for up to 2 days. Reheat by steaming them again.

FAQs

What is the best way to knead momo dough?

Kneading is key! Use the heel of your hand to push and fold the dough for about 8-10 minutes. It should become smooth and elastic.

Can I make the momo stuffing ahead of time?

Yes, absolutely! You can prepare the filling a day in advance and store it in the refrigerator.

How do I prevent momos from becoming soggy?

Don’t overcrowd the steamer. Ensure there’s enough space for the steam to circulate.

What is the traditional chutney served with momos?

Traditionally, momos are served with a spicy tomato-based chutney. There are many variations, some with sesame seeds and peanuts.

Can I freeze uncooked momos?

Yes! Arrange the uncooked momos on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.

Enjoy making (and eating!) these delicious momos. Let me know how they turn out in the comments below! Happy cooking!