Easy Veg Momos Recipe – Cabbage & Spring Onion Filling

Last Updated on 2 months by Neha Deshmukh

Easy Veg Momos Recipe – Cabbage & Spring Onion Filling

Hey everyone! If you’re anything like me, you absolutely love momos. Those little pockets of deliciousness are just so satisfying, right? I remember the first time I tried to make them at home – it was a bit of a learning curve, but so worth it! Today, I’m sharing my go-to recipe for easy veg momos with a flavorful cabbage and spring onion filling. It’s simpler than you think, and the results are seriously restaurant-worthy.

Why You’ll Love This Recipe

This recipe is perfect for a cozy night in, a fun weekend cooking project, or even a little get-together with friends. It’s surprisingly easy to make, even if you’ve never worked with dough before. Plus, the filling is packed with fresh veggies and a lovely savory flavor. And honestly, who can resist a good dipping sauce?

Ingredients

Here’s what you’ll need to make these delightful momos:

• 1 cup wheat flour (approx. 120g)
• 2 tsp cooking oil (approx. 10ml) + extra for greasing
• As needed salt
• 2 tbsp cooking oil (approx. 30ml)
• 2 cups grated cabbage (approx. 250g)
• 1 big onion, finely chopped
• 5 garlic cloves, minced
• 2 sprigs spring onion, finely chopped
• 0.25 tsp soya sauce (approx. 1.25ml)
• 1 tsp pepper powder (approx. 5g)
• 0.5 tsp sugar (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! Using the right kind of wheat flour makes a big difference. I prefer using atta – the whole wheat flour commonly used in Indian breads. It gives the momos a lovely texture.

You’ll notice momo shapes vary quite a bit depending on the region! Some are round and pleated, others are crescent-shaped. Feel free to get creative with your shaping.

For the soy sauce, I usually reach for a good quality dark soy sauce – Kikkoman is a reliable brand. But any soy sauce you like will work.

And finally, spring onions versus scallions? They’re pretty much interchangeable here! I just love the mild oniony flavor spring onions add to the filling.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the wheat flour, salt, and 2 tsp of oil. Gradually add water, mixing until a soft, pliable dough forms. Knead for about 5 minutes until smooth. Cover and let it rest for at least 30 minutes. This resting time is key – it makes the dough much easier to roll.
2. Prepare the Filling: While the dough rests, heat 2 tbsp of oil in a pan. Add the minced garlic and chopped onions, and sauté until golden brown. Add the grated cabbage, salt, and sugar. Cook until the cabbage is tender, stirring occasionally.
3. Season the Filling: Once the cabbage is cooked, remove the pan from the heat and let it cool completely. This is important! Add the soy sauce and pepper powder to the cooled cabbage mixture and mix well.
4. Shape the Momos: Divide the dough into small, equal-sized balls. Roll each ball into a thin circle (about 3-4 inches in diameter). Place a spoonful of the cabbage filling in the center of each circle.
5. Pleat and Seal: Now for the fun part! Pleat the edges of the dough to create a beautiful momo shape. Pinch the pleats together firmly to seal the momo. Don’t worry if they aren’t perfect – practice makes perfect!
6. Steam to Perfection: Grease an idli pot or steamer basket lightly with oil. Arrange the momos in the steamer, making sure they aren’t touching. Steam for 7-8 minutes, or until the dough is translucent and the filling is heated through.
7. Serve & Enjoy: Serve the hot momos immediately with your favorite chili garlic sauce.

Expert Tips

• Don’t overknead the dough, or it will become tough.
• Make sure the filling is completely cool before filling the momos, or the dough might tear.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• For easier pleating, lightly flour your hands.

Variations

• Vegan Momos: This recipe is already easily adaptable for vegans! Just ensure your soy sauce is vegan-friendly.
• Gluten-Free Momos: If you’re gluten-free, you can experiment with alternative flours like rice flour or a gluten-free all-purpose blend. You might need to adjust the water amount to get the right consistency. My friend Sarah swears by a mix of rice flour and tapioca starch.
• Spice Level Adjustments: Feel free to add a pinch of red chili flakes or a dash of hot sauce to the filling for an extra kick.
• Festival Adaptations: Momos are especially popular during Tibetan New Year (Losar). They’re often made in large quantities and shared with family and friends.

Serving Suggestions

Momos are fantastic on their own, but a good dipping sauce takes them to the next level. I love serving them with a classic chili garlic sauce, but a spicy peanut sauce or even a simple soy-ginger dip works beautifully too. A side of clear soup is also a lovely addition, especially on a cold day.

Storage Instructions

Leftover momos can be stored in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes. You can also freeze uncooked momos. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Steam them directly from frozen, adding a few extra minutes to the cooking time.

FAQs

What type of flour is best for making momo dough?

Atta, or whole wheat flour, is traditionally used and gives the best texture. You can also use all-purpose flour, but the momos might be a little softer.

Can I make the momo filling ahead of time?

Absolutely! You can prepare the filling a day or two in advance and store it in the refrigerator. This can save you a lot of time on the day you want to make the momos.

How do I prevent the momos from sticking to the steamer?

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

What is the best way to freeze leftover momos?

Freeze them in a single layer on a baking sheet before transferring them to a freezer bag. This prevents them from sticking together.

Can I bake or pan-fry momos instead of steaming them?

Yes, you can! Baking or pan-frying will give them a different texture – a bit more crispy. Bake at 350°F (175°C) for about 15-20 minutes, or pan-fry in a little oil until golden brown.

Enjoy making these delicious momos! I hope this recipe brings a little bit of joy to your kitchen. Let me know how they turn out in the comments below!