Paneer Momos Recipe

Paneer Momos are steamed dumplings made with a thin flour wrapper and filled with a spiced paneer (Indian cottage cheese) mixture. They are a popular street food in India. These dumplings are usually served hot with spicy chutneys or dips. They can be shaped in different ways, such as half-moon or pleated dumplings.

About Paneer Momos

Paneer momos are inspired by Tibetan and Nepali dumplings and are now widely enjoyed across India.

This version uses grated fresh Paneer with simple aromatics like onion, green chilli, coriander leaves, salt and black pepper. For a vegetable variation, you can also see my Veg Momos recipe.

The dough is made with all-purpose flour, salt and water. When rolled thin and steamed, it becomes soft with a light chew.

The filling is kept simple so the flavors remain clean and balanced. Butter adds a gentle richness, while pepper gives mild heat.

I also add a bit of black salt, which gives a slight sulphur-like, chatpata taste and enhances the overall savory flavor. You can skip it if you prefer.

Many street vendors use MSG (ajinomoto) for flavor. Here, onions, butter, pepper and a bit of black salt bring a natural savory taste, while paneer adds a soft and creamy texture.

These paneer momos are steamed, which keeps them light. The filling stays moist and slightly creamy after cooking.

You can shape them as half-moon or round money bag dumplings. Both shapes work well as long as they are sealed properly.

I have shown both pleating methods in the step-by-step photos. If you want more ideas, you can also check videos on YouTube.

Serve paneer momos hot with spicy dips like momo chutney or garlic chutney. They also work well as an evening snack, party snack or light meal.

Before we get to the step-by-step method, here are a few related dumpling and street snack recipes you may enjoy:

• Wheat Momos
• Veg Spring Rolls
• Chilli Paneer
• Hakka Noodles
• Gobi Manchurian

How To Make Paneer Momos (Step-By-Step)

Make The Dough

1. In a bowl add 1 cup (125 grams) all-purpose flour and ¼ teaspoon salt. Mix well.

Tip: You can also add ½ teaspoon oil to the dough if you like.

2. Add 5 to 6 tablespoons water or as needed gradually and mix.

3. Knead to form a smooth dough. The dough should feel firm yet soft and pliable, but not overly soft or sticky.

Knead for about 4 to 5 minutes or until the dough becomes smooth.

Cover the dough with a lid or cloth and let it rest for 20 to 30 minutes. Resting relaxes the gluten and helps you roll thin wrappers easily.

Tip: For make-ahead, wrap the dough in cling film and refrigerate in a covered bowl or container for up to 1 day.

Make Paneer Filling

4. In a mixing bowl, grate 200 grams paneer.

Tip: For best results, use homemade paneer. You can also use fresh store-bought paneer within its shelf life. Avoid frozen paneer, as it may not give the same creamy texture.

5. Add the following ingredients:

• 5 to 6 tablespoons or about ⅓ cup finely chopped onions
• 1 teaspoon finely chopped green chilies
• ¼ cup finely chopped coriander leaves
• ¼ teaspoon black pepper powder or add according to taste
• 1 teaspoon butter, softened or melted
• ¼ teaspoon black salt, optional
• salt according to taste

6. Mix everything gently.

Tip: If you mix with your hands, the filling naturally comes together and becomes slightly cohesive. This makes it easier to place inside the wrappers.

Note: Do not rest the filling, because onions release water over time which can make the mixture wet.

Assemble & Shape

7. After the dough has rested, roll it into a neat log about 8 inches long. Cut into 15 to 16 equal pieces.

8.Roll each piece into a smooth dough ball. Cover with a dry or slightly moist kitchen napkin to prevent drying.

Half Moon Pleating

9. Place a dough ball on the rolling board and dust lightly with flour. Roll into a thin disc about 4.5 to 5 inches in diameter.

Keep the edges slightly thinner than the center for easier sealing.

10. This pleating is usually done on the palm. For illustration, I have shown it on a rolling board.

Place the wrapper on your palm. Add 1 to 1½ tablespoons of paneer filling in the center. Shape the filling like a small thick log or baton.

11. Bring both the edges of the wrapper over the filling and press lightly to shape into a half circle.

Start by making two small crimps at the bottom edge and bring them together to seal.

12. Now begin pleating:

• Make one pleat on one side and one pleat on the other side.
• Bring both together and press to seal.
• Repeat this process, alternating sides, until you reach the end.

Press and seal the edges well so the momo is closed properly. You will get a slightly curved, crescent-shaped momo.

Money Bag Pleating

13. This pleating is easy and looks round.

For this shape, you can either place the wrapper on the rolling board or your palm. Place the paneer filling in the center.

14. Start gathering the edges. Lift a small section of the edge and pinch it. Continue pinching and pleating all around the circle.

Bring all the pleats together at the top. It will naturally form a pouch or bundle. Twist or press lightly at the top to seal, so it does not open while steaming.

Tip: Keep the pleats small and even. This gives a neat “money bag” look.

15. Use all the dough balls, fill with the paneer mixture and shape the momos using any method you prefer.

Keep the shaped paneer momos covered with a cloth so they do not dry out. I tried a few other shapes and did end up messing up a few momos.

Steam Paneer Momos

16. Bring 1.5 to 2 cups water or as needed to a boil in a steamer.

You can use an idli pan, bamboo steamer, steamer pot or a pan with steaming plates. I used an idli pan with idli plates.

17. Lightly grease the steaming plates with oil. Place the shaped paneer momos on the plates, leaving a little space between them.

18. Place the steaming plate or tray in the steamer.

19. Cover with a lid.

20. Steam the paneer momos on medium-high heat for 10 to 12 minutes. When done, the wrappers look glossy and slightly translucent.

Sometimes you may also see the filling faintly through the wrapper. That is normal.

Finish & Serve

21. Remove the hot momos gently with a spatula or spoon, as they are delicate and can break.

Brush each of them lightly with melted butter. Or you can brush with butter directly on the steaming plate.

22. If you like, sprinkle a few pinches of black pepper, red chilli powder or red chilli flakes on the steamed paneer momos.

Garnish optionally with very finely chopped spring onion greens or chopped coriander leaves. Serve paneer momos hot.

Serving Suggestions

Paneer momos are best served immediately while hot.

Serve them with:

• Momo Chutney
• Garlic Chutney
• Schezwan Sauce
• Mayonnaise seasoned with garlic and a few ground spices
• Chilli oil
• Light soy and vinegar dip

For a complete meal, you can serve them with Clear Soup, Hot and Sour Soup or Manchow Soup.

Storage

Uncooked shaped paneer momos can be refrigerated for a day. Keep them covered in an airtight container.

Steam directly after removing from fridge. Just increase steaming time by 1 to 2 minutes.

Cooked paneer momos can be refrigerated for 1 day, but the wrapper may firm up slightly. Reheat by steaming again for a few minutes.

Dassana’s Recipe Tips

• Roll thin wrappers: Thin wrappers give the best texture. Thick wrappers taste doughy after steaming.
• Rest the dough properly: A 20 to 30 minute rest helps the dough roll easily without shrinking.
• Do not rest the paneer filling: Onions release moisture if left standing. Always prepare the filling just before shaping.
• Grate paneer finely: Fine grated paneer blends better with the herbs and creates a smooth creamy filling.
• Seal edges well: Proper sealing prevents the filling from leaking during steaming.
• Do not overcrowd the steamer: Leave some space between momos so steam circulates evenly.
• Steam on medium-high heat: Too low heat may make wrappers sticky instead of glossy.

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