Easy Vegetable Momos Recipe – Cabbage & Carrot Filling

Last Updated on 1 month by Neha Deshmukh

Easy Vegetable Momos Recipe – Cabbage & Carrot Filling

Introduction

Oh, momos! These little steamed dumplings are just pure comfort food, aren’t they? I remember the first time I tried to make them – it was a bit of a disaster, honestly! But with a little practice, and this recipe, you’ll be whipping up a batch of these delicious veggie momos in no time. They’re perfect for a cozy night in, a fun get-together with friends, or even a little taste of home. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is all about simplicity and flavor. It’s a fantastic way to sneak in some extra veggies, and the filling is so satisfying. Plus, making momos can be a really fun activity – get the whole family involved! They’re surprisingly easy to make, even if you’ve never tried it before. And honestly, who can resist a perfectly steamed, juicy momo dipped in spicy chutney?

Ingredients

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

• 2 cups All-purpose flour (about 250g)
• 1 tsp Oil
• Salt to taste
• Lukewarm water (approximately ¾ cup, or 180ml – add gradually!)
• 1 cup Cabbage, finely shredded (about 80g)
• 0.75 cup Carrot, grated (about 75g)
• 1 medium Onion, finely chopped
• 1-2 Green chilies, finely chopped (adjust to your spice preference!)
• 2 Garlic cloves, minced
• 0.5 inch Ginger, grated
• 1 tsp Soy sauce
• 0.25 tsp Black pepper powder
• 0.25 tsp Sugar

Ingredient Notes

Let’s talk ingredients for a sec! All-purpose flour (maida) is traditional for momo dough, giving it that lovely chewiness. But feel free to experiment with whole wheat flour for a healthier twist (see variations below!).

The filling is where the magic happens. The soy sauce adds a lovely umami depth, while the ginger and green chilies give it a nice little kick. Don’t be shy with the ginger – it really brightens up the flavors! And a tiny pinch of sugar balances everything out beautifully. I like to finely shred the cabbage and grate the carrot so it cooks evenly and blends well with the other ingredients.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Make the Dough: In a large bowl, combine the flour, oil, and salt. Slowly add lukewarm water, a little at a time, and mix until a smooth, firm dough forms. It should be pliable but not sticky. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the momos easier to roll.
2. Prepare the Filling: While the dough rests, heat a little oil in a pan. Sauté the garlic, ginger, and green chilies until fragrant. Add the chopped onion and cook until translucent.
3. Cook the Veggies: Add the shredded cabbage and grated carrot to the pan. Sauté for about 8-10 minutes, until the vegetables are slightly softened.
4. Season the Filling: Stir in the soy sauce, black pepper powder, and sugar. Mix well and cook for another minute. Remove from heat and let the filling cool completely. This is important – warm filling will make the dough soggy!
5. Shape the Momos: Knead the dough again briefly. Divide it into lemon-sized balls. Roll each ball into a thin, 3-4 inch circle.
6. Fill & Pleat: Place about a tablespoon of filling in the center of each circle. Now comes the slightly tricky part – pleating! Start pleating the edges of the dough towards the center, creating a sealed pouch. There are tons of videos online if you need a visual guide – don’t worry if your first few aren’t perfect!
7. Steam to Perfection: Grease a steamer basket with a little oil. Arrange the momos in the steamer, making sure they aren’t touching. Steam over boiling water for 10-12 minutes, or until the momos are shiny and the dough is translucent.

Expert Tips

• Don’t overwork the dough! Overkneading can make it tough.
• Make sure the filling is completely cool before filling the momos.
• If the dough is too sticky, add a little flour. If it’s too dry, add a little water.
• Don’t overcrowd the steamer – steam in batches if necessary.

Variations

• Vegan Adaptation: This recipe is easily vegan! Just ensure your soy sauce is vegan-friendly.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for all-purpose use. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: My family loves a good kick, so I usually add two green chilies. But feel free to use just one, or even none, if you prefer a milder flavor.
• Festival Adaptations: Momos are a popular winter snack in many parts of India. They’re perfect for Lohri or Makar Sankranti!

Serving Suggestions

Serve these momos hot, hot, hot! They’re absolutely divine with a spicy red chutney (my grandmother’s recipe is the best!). A simple tomato-onion chutney or even a drizzle of chili oil works wonders too. A side of clear soup is also a lovely addition.

Storage Instructions

• Leftover Cooked Momos: Store leftover cooked momos in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying.
• Uncooked Momos: You can freeze uncooked momos! Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They’ll keep for up to 2 months. Steam directly from frozen, adding a few extra minutes to the cooking time.

FAQs

What type of flour is best for making momo dough?

All-purpose flour (maida) is traditional, but you can experiment with whole wheat flour or a blend.

Can I prepare the filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

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

Grease the steamer basket well with oil or use parchment paper liners.

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.

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

Yes! You can bake them at 375°F (190°C) for about 15-20 minutes, or pan-fry them in a little oil until golden brown and crispy.