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Vegetable Momos

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Vegetable momos

Vegetable momos

You’ve got to try these vegetable momos!

Vegetable momos are quite Chinese in flavour but they are actually very popular all over Asia in countries like Nepal and India. They can be large or small. I tend to make them large enough that you get a couple of bites from each one. Smaller bite sized momos are more popular but they take forever to make and I rarely have the time.

One thing is certain… they are mouthwateringly delicious. You can serve them as a main dish though I tend to serve them as a starter as they are perfect finger food.

The most important thing to remember about vegetable momos is that they need to be served immediately. Don’t try to keep them warm while you make more as the dough will become hard. I know this from an unfortunate experience when I made them for a large group and they were a bit of a letdown.

Serve your vegetable momos with soy sauce or a good chilli sauce or both. These take a bit of work but from start to finish, you should be digging into freshly steamed momos within an hour.

If you enjoyed this recipe for momos check out some more of my vegetarian recipes:

Roasted Chickpeas in Spices
Chickpea Curry
Kala Chana Curry
Samosa Chaat



Vegetable momos

You’ve got to try these momos!

Making momos

Separate the dough into equal sized balls

Making momos

Prepare your filling.

making momos

Add the cabbage and soy sauce

Making momos

Place the filling on the rolled out circles

Making momos

Fold over and press into a moon shape.


Steam for 12 minutes.

Yield: 4 - 6

Vegetable Momos

Vegetable Momos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 300g plain flour – sifted
  • 1 teaspoon baking powder
  • Water – about 170ml
  • A pinch of salt
  • 1 carrot – finely diced
  • 1 stick celery – finely diced
  • 5 cloves garlic - finely chopped
  • 2cm piece of ginger - finely chopped
  • ½ onion – finely chopped
  • 3 spring onions – finely chopped
  • 3 tablespoons fresh coriander - freshly chopped
  • 1 green chilli – finely chopped
  • 225g cabbage – finely sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin powder
  • 1 tablespoon light soy sauce
  • Salt and pepper to taste


  1. Start by making your momo dough. Sift the flour, salt and baking powder into a large bowl.
  2. Slowly add the water while mixing until you have a firm dough. If the dough is too wet, add more flour. Too dry, add a little more water.
  3. Cover the dough and place in the refrigerator while you make the filling.
  4. Place the rest of the ingredients in a large bowl and mix well.
  5. When ready to make your momos, separate the dough into 10 to 12 equal sized balls and roll them out into small circles. The circles should be about 2mm thick.
  6. Heat your steamer.
  7. Place a spoonful of the vegetable mixture onto one of the circles.
  8. Fold it over into a half circle and the pinch one of the ends together.
  9. Now press the rest of the half circle together while pressing with your thumb to make a moon shape as shown.
  10. Cover and repeat with the rest of the dough. You may have some vegetable left over which is great mixed with a little mayonnaise to make a coleslaw.
  11. Place the momos in your steamer and steam for 12 minutes. The dough will become soft. You may need to do this in batches.
  12. Eat immediately with soy sauce an/or chilli sauce.

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