Maggi Noodles Momos Recipe – Easy Steamed Indian Fusion Dumplings

Last Updated on 2 months by Neha Deshmukh

Maggi Noodles Momos Recipe – Easy Steamed Indian Fusion Dumplings

Hey everyone! If you’re anything like me, you love a good momo. Those little steamed dumplings are just so comforting, aren’t they? But sometimes, you want something a little different, a little…fun! That’s where these Maggi Noodles Momos come in. They’re a playful twist on a classic, packed with flavour, and surprisingly easy to make. I first stumbled upon this recipe when trying to use up leftover Maggi, and honestly, it’s become a family favourite. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your traditional momos, and that’s the beauty of it! The Maggi noodles add a unique texture and a familiar, comforting flavour that everyone loves. They’re perfect for a quick snack, a fun appetizer, or even a light meal. Plus, they’re a fantastic way to get creative in the kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Maggi Noodles Momos:

• 1 cup maida / all-purpose flour / plain flour (about 120g)
• To taste salt
• 2 tsp oil
• As required water (approximately ½ – ¾ cup)
• 1 tbsp maida / all-purpose flour / plain flour (for dusting)
• Cabbage leaf (for tray lining)
• 2 tsp oil
• 2 garlic cloves, minced
• ½ medium onion, finely chopped
• 1 cup carrot, grated (about 150g)
• ½ cup cabbage, shredded (about 50g)
• 1.5 cups water
• 1 packet Maggi masala packet
• 1 packet Maggi noodles (approximately 70g)
• 1-2 tbsp soy sauce (adjust to taste)
• 1 tbsp vinegar
• 1 tbsp chilli sauce (or more, if you like it spicy!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make all the difference:

Maida (All-Purpose Flour) – Types and Uses

Maida is the key to that lovely, soft momo dough. You can find it labelled as all-purpose flour or plain flour. It has a lower protein content than bread flour, which gives you a more tender result.

Maggi Masala – The Key Flavor Component

Don’t skip the Maggi masala! It’s what gives these momos their signature flavour. It’s a flavour many of us grew up with, and it just works in this recipe.

Regional Variations in Momo Stuffing

Traditionally, momo fillings vary widely across India and Nepal. You’ll find everything from chicken and pork to paneer and vegetables. Feel free to experiment with different veggies in the filling – peas, beans, or even mushrooms would be great!

Oil – Choosing the Right Type for Sautéing

I prefer using vegetable oil or canola oil for sautéing the vegetables. They have a neutral flavour that lets the other ingredients shine.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the maida, salt, and oil. Gradually add water, a little at a time, and knead into a soft, pliable dough. It should be smooth and not sticky. Cover the dough and let it rest for at least an hour. This is crucial for a soft texture.
2. Prepare the Stuffing: While the dough rests, heat oil in a pan. Add the minced garlic and chopped onion and sauté until golden brown.
3. Add the Veggies: Toss in the grated carrot and shredded cabbage. Sauté until they’re tender-crisp, about 5-7 minutes.
4. Cook the Noodles: Pour in the water and add the Maggi masala packet and the Maggi noodles. Cook until the water is absorbed and the noodles are soft.
5. Flavour Boost: Stir in the soy sauce, vinegar, and chilli sauce. Mix well and let the stuffing cool completely.
6. Assemble the Momos: Dust a clean surface with maida. Roll the rested dough into thin circles (about 3-4 inches in diameter).
7. Fill ‘Em Up: Place a spoonful of the Maggi noodle stuffing in the center of each circle.
8. Pleat and Seal: Fold the dough in half to form a semi-circle. Now, this is the tricky part! Pleat the edges to create those classic momo folds, and pinch firmly to seal. Make sure there are no gaps, or they might burst during steaming.
9. Steam to Perfection: Line a steamer with cabbage leaves (this prevents sticking and adds a lovely flavour). Arrange the momos in the steamer, leaving a little space between each one. Steam for 10-12 minutes, or until the dough is translucent and the filling is heated through.

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Maggi Noodles Momos:

Achieving the Perfect Momo Shape

Don’t worry if your pleats aren’t perfect at first! It takes practice. Watch some videos online if you’re struggling – there are tons of helpful tutorials.

Preventing Momos from Sticking to the Steamer

The cabbage leaves are your best friend here. They create a barrier between the momos and the steamer, preventing them from sticking. You can also lightly oil the cabbage leaves.

Working with Maida Dough – Tips for Softness

Resting the dough is non-negotiable! It allows the gluten to relax, resulting in a softer, more pliable dough. Also, don’t over-knead it.

Variations

Want to switch things up? Here are a few ideas:

Vegan Momos – Plant-Based Filling Options

Swap the Maggi noodles for glass noodles or rice noodles. You can also add crumbled tofu or finely chopped mushrooms to the filling for extra protein.

Gluten-Free Momos – Alternative Flour Blends

Use a gluten-free flour blend instead of maida. You might need to adjust the amount of water to get the right consistency.

Spice Level – Adjusting the Chilli Sauce

If you’re sensitive to spice, start with a smaller amount of chilli sauce and add more to taste. You can also use a milder chilli sauce.

Festival Adaptations – Momos for Celebrations

During festivals, my family loves to add a little grated paneer to the filling for a richer flavour.

Serving Suggestions

Serve these Maggi Noodles Momos hot with your favourite momo chutney or spicy sauce. A simple tomato-onion chutney or a fiery schezwan sauce are both excellent choices. They also pair well with a side of clear soup.

Storage Instructions

Leftover momos can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes, or by pan-frying them until crispy.

FAQs

What is the best way to knead the momo dough for a soft texture?

Knead the dough gently for about 5-7 minutes, adding water gradually until it forms a soft, pliable ball. Then, let it rest for at least an hour!

Can I make the momo stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator.

How do I prevent the momos from bursting while steaming?

Make sure to seal the edges of the momos tightly, and don’t overcrowd the steamer.

What can I substitute for Maggi noodles in the filling?

You can use glass noodles, rice noodles, or even finely chopped vermicelli.

Can these momos be frozen after they are steamed?

Yes, you can! Arrange the steamed momos in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Reheat by steaming or pan-frying.