Veg Momos

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These veg momos with soya filling are easy to make, delicious, and will give the momos from your favorite joint a serious run for their money

Prep Time15

Cook Time25

Rest Time20

Total Time1

Course: Snacks & Appetisers

Cuisine: Indian Chinese

Diet: Vegetarian

Servings: momos

Author: Richa

1 cup all purpose flour maida
½ teaspoon salt
2 teaspoons sunflower oil or any neutral flavoured oil like canola or rice bran
¼ cup + 4 teaspoons lukewarm water we’ve measured this accurately so please stick to this water measurement
1-2 tablespoons cornflour for dusting if needed

Add the flour, salt and oil to a mixing bowl. And lukewarm water and stir using a wooden spoon or your hands to combine. Do not over knead at the stage, just bring the dough together till you don’t see any dry spots & set aside for 5 minutes covered with a damp towel.
1 cup all purpose flour, ½ teaspoon salt, 2 teaspoons sunflower oil, ¼ cup + 4 teaspoons lukewarm water, 1-2 tablespoons cornflour for dusting
After 5 minutes, remove and place the dough on a counter and knead for 2 to 3 minutes to a smooth dough. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
Place the dough back into the bowl and cover with a damp towel to rest for 10 minutes.

Heat oil in a wok or heavy bottomed pan on a high flame. Add ginger, garlic, celery, onions and sauté till onions turn translucent. Add cabbage, carrot and mushrooms, reduce flame to medium high and sauté for 3 minutes. Add soya granules and saute for a minute. Add soy sauce and sugar and stir to combine. Season with salt and pepper. Remove from flame and keep aside to cool before placing it inside the wrapper.
1 tablespoon oil, 2 teaspoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, ½ cup finely chopped onion, ½ cup finely chopped cabbage, ½ cup finely chopped carrot, ¼ cup finely chopped mushrooms, ½ cup hydrated soya granules, 1 teaspoon soy sauce, ¼ teaspoon sugar, ½ teaspoon salt, ¼ teaspoon pepper

Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough.
Prepare a greased plate or parchment paper and damp towel.
Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
Place the stuffed momo on the greased plate and cover with the damp cloth.

Bring the water in the steamer to a boil and grease the steamer plate. Place the stuffed momo on the greased steamer plate. Ensure that they are not sticking to each other. Brush each momo with oil so they cook to be soft. Cover the lid of the steamer and cook for 14 minutes on medium flame. Rest for 5 minutes, remove from the steamer and serve immediately.

To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.
Let the dough rest for 10 minutes for best results.
It’s best to roll each momo wrapper, stuff them with the filling & roll the next momo wrapper.
If you roll all the wrapper at once, they dry out very fast, and it will not be possible to shape momo.
Wrapped momo (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.