Veg momos. A mix of your favorite veggies beautifully enclosed in delicate wrappers, these South Asian counterpart of Chinese veg dumplings are perfect as a snack or an appetizer. Without a doubt, these deliciously cute little parcels provide an authentic street food experience in the comfort of your home.
If you are a fan of Chinese dumplings, you must definitely try this South Asian version. Popular in Nepal, Tibet and India, these cute little parcels are the perfect way to enjoy your veggies. With so many varieties of beautiful veggies available all year round, there is no limit to how you can customize these dumplings.
The golden rule in this veg momos recipe is chopping up your veggies really fine or grate them for even cooking thereby creating a smooth texture. Although I’ve chosen the classic combo of cabbage and carrots along with a generous amount of scallions (spring onions), feel free to pick your favorites or seasonal produce. Don’t be scared to add green peas, broccoli, bell peppers (capsicum), cauliflower etc to explore new flavors.
As the process of wrapping the momos itself takes a very long time, I’ve decided to go with store bought wrappers. However, you can make homemade wrappers if you like. And for this recipe, I’ve used wonton wrappers.
Wonton wrappers are usually rectangular in shape, so I used a cookie cutter to cut out circles out of them. Again, the wonton wrappers were slightly yellowish which in turn created these yellow veg momos. However, they are as tasty as the white ones.
Again, if dumpling wrappers are available in your local store, feel free to use them. They make perfect dumplings that are white in color.
Coming to the filling of these veggie packed momos, let’s start with sautéing ginger and green chilies followed by stir frying all the veggies. And in this case, I’m talking about cabbage, carrots and scallions (spring onions).
To season the veggies, you’ll need to add in a touch of salt and ground black pepper. Finally, coriander (cilantro) goes in for a quick stir fry. Once the filling is ready, remove it from heat and leave to cool completely.
Then comes the fun part of making these veg momos. Obviously, there are so many creative ways to fold these dumplings. But today, I’m going to show just one simple way to create beautiful pieces of art work. These crescent moon shaped dumplings may look a bit too complicated, but trust me, they’re super easy to make. Don’t forget to watch the video to create perfectly shaped momos. Don’t they look pretty?
Once the creative part of this recipe is taken care of, you can move on to cooking the momos. You can either steam, pan fry or deep fry them. I just decided to go with the healthiest option – steam.
Finally, dip these veg momos in vibrant red chutney (Recipe coming soon. Stay tuned) and enjoy.
More Indo-Chinese recipes:
- Vegetable Spring Rolls
- Chicken Spring Rolls
- Chili Garlic Noodles
- Chicken Chowmein Noodles
- Chicken Manchurian
- Chicken Lollipop
- Ginger Chicken
- Gobi (Cauliflower) 65
- Chilli Gobi (Chilli Cauliflower)
- Chilli Paneer
- Honey Chilli Potato
- American Chopsuey
- Vegetable Noodles
- Vegetable Fried Rice
- Egg Fried Rice
- Chicken Fried Rice
- Ginger capsicum Fried Rice