momos recipe | dim sum | veg momos

Veg momos recipe with step by step photos. Posting one of the popular tibetan recipe of delicious vegetable momos or dim sum made from scratch 🙂

Making dim sum takes quite a good amount of time. so when you have enough time to spare, then make them. If you have a helping hand, then the time will reduce. But if you do everything on your own, it takes about 1.5 to 2 hrs, depending on your working speed and the gadgets you have in your kitchen.

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veg momos recipe, vegetable momos recipe

Now coming to momos, I have had one of the best momos or call them dim sum in the mainland china restaurant. Back then I did not know that dim sum would become popular street food in north of India. A few years back when we lived in Gurgaon, I was amazed to see dim sum as a street food snack in many places.

When living in Goa, a restaurant just a few kilometers from our place, specialized only in momos and that too different kinds with various stuffings. The owner’s wife was a Tibetan and she would prepare the momos. The sauce they used to serve with the momos was a spicy, hot sauce and damn good. Unfortunately, I don’t know the recipe as I never asked the tibetan lady 😉

So when I made these delicious veg momos, I had to serve them with a spicy sauce. I chose to serve the veg momos with schezwan sauce. I don’t make a spicy filling for the momos. I keep the vegetable filling balanced in taste and lightly spiced, so that it accompanies the spicy and hot sauce very well. At home we love steamed momos over the fried ones. So this recipe is of steamed momos.

I have also shared a healthy no fat version of veg momos made with whole wheat flour or atta. You can check this recipe post – Whole wheat veg momos. I have also posted Momos chutney.

The shaping of the momos come through practice. I don’t make them often. Hence obviously, I am not an expert in shaping them. But I do make a decent job of it. I have shared two ways of shaping momos in the step by step pics below. Choose the easy one or if you are courageous, then move on to the making the pleated momos.

I have also made a Video showing the rolling of the dough, stuffing and pleating of the dim sum. You can check this video below in the recipe card, if you cannot understand the shaping part from the step by step pics below.

How to make veg momos or dim sum

For ease of understanding, I have divided this post into 4 main parts.

  • Step 1 – making outer cover of dim sum
  • Step 2 – making dim sum stuffing
  • Step 3 – shaping the dim sum
  • Step 4 – steaming the dim sum

Lets begin with step 1 – Preparing the outer cover of momos

1. Take the all purpose flour, salt and oil in a bowl and mix it.

all purpose flour for veg momos recipe

2. add water in parts and begin to knead to a firm dough.

knead dough for making veg momos recipe

3. cover the dough and keep aside for 30 minutes.

dough for veg momos recipe

Making veg momo stuffing

4. finely chop all the vegetables. You can also use a food processor to finely chop the vegetables.

chop vegetables for veg momos recipe

5. Heat oil in a thick bottomed pan heat. Add garlic. Saute for 2-3 seconds.

saute garlic for making veg momos filling

6. add onions. Stir and saute for 10-15 seconds.

add onions to make veg momos filling

7. add all the finely chopped vegetables.

add vegetables to make veg momos filling

8. increase the flame and stir fry the vegetables on a medium to high flame. If you have not used a thick bottomed pan, then saute the veggies on a low to medium flame. Saute or stir fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.

stir fry vegetables for making veg momos

9. continue to stir fry on a medium to high flame for 2 to 3 minutes more. Switch off the flame and add 1 to 2 tbsp of the spring onions greens. Mix well. Check the taste and add more salt, pepper or soy sauce, if required.

cook vegetables for preparing veg momos recipe

10. The vegetable stuffing is ready. Let the stuffing cool completely.

filling for veg momos recipe
Shaping the veg momos – 1st method

11. divide the dough in two parts.

dough for veg momos recipe

12. make a 6-7 inch log from each part. cut the log into equal slices.

cut dough for making veg momos recipe

13. make ball of each slice and keep them covered with a moist napkin.

dough balls for preparing veg momos

14. take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.

rolling veg momos dough

15. The edges have to be thin and center have to be thick.

roll dough for making veg momos recipe

16. Apply water with your finger tip or with a small pastry brush towards the circumference. This is an optional step.

making veg momos recipe

17. place 1 or 2 tsp of vegetable stuffing in the center.

making veg momos recipe

18. Lift one side of the edge and start pleating. (you can also refer to the video above to see how pleating is done).

add veg momos stuffing

19. Pleating the momos.

pleating the veg momos

20. Join all the pleats in the center.

pleating veg momos

21. A pleated and shaped momo

pleated veg momos

Shaping the veg momos – 2nd method

22. Another simple technique to shape momos – join the edges

making veg momos recipe

23. This is an easy method. The momo is shaped like gujiya or karanji. You can stop here or can proceed to the next step.

making veg momos

24. Bring both the end together and join.

making veg momos recipe

25. Prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them.

preparing veg momos

Steaming veg momos

26. Grease a steamer pan with oil.

greased pan for veg momos recipe

27. Arrange them in the pan, keeping space between them.

making veg momos

28. Steam them in an electric cooker or a steamer pan. You can also use idli pans or pressure cooker to steam. (check recipe notes below in recipe card)

veg momos recipe

29. Steam them for 5 to 6 minutes till the outer cover becomes transparent. Don’t overcook as then the outer cover, becomes dense and chewy. The steaming time may vary upon the thickness of momos’ cover.

When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.

steamed veg momos, momos recipe

30. Serve veg momos hot with momos chutney or red chilli-garlic chutney, spicy schezwan sauce or tomato sauce. They also go best with a spicy sauce and should be eaten hot.

veg momos recipe, momos recipe

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momos recipe | dim sum

4.75 from 77 votes
Veg momos or dim sum are steamed dumplings stuffed with a lightly spiced vegetable filling. A popular tibetan recipe.
veg momos recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:1 hr
Total Time:1 hr 30 mins
Course:appetizers
Cuisine:indian street food,tibetan,world
Diet:vegetarian
Servings (change the number to scale):14 to 16 momos

RECIPE VIDEO

(1 CUP = 250 ML)

Ingredients

for outer cover of momos

  • 1 cup all purpose flour
  • ½ teaspoon oil
  • ¼ teaspoon salt or as required
  • 2 to 3 tablespoon water for kneading or as required

for making veg momos stuffing

  • 1.5 to 1.75 cups finely chopped vegetables (i added ½ cup chopped cabbage, ½ cup chopped carrots, ⅓ cup chopped french beans and ¼ cup chopped capsicum)
  • 2 small sized spring onions - finely chopped - reserve the greens to be added later
  • 3 to 4 small garlic - finely chopped
  • 1.5 teaspoon light soy sauce or 1 teaspoon soy sauce or add as required
  • ½ teaspoon black pepper powder or as required
  • 1 tablespoon oil
  • salt as required

Instructions

making outer cover of veg momos

  • Take the all purpose flour, salt and oil in a bowl and mix it.
  • Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.

making momos stuffing

  • Finely chop all the vegetables. You can also use a food processor to chop the vegetables.
  • In a thick bottomed pan heat oil. Add garlic. Saute for 2-3 seconds.
  • Add onions and saute for 10-15 seconds. Add all the finely chopped vegetables.
  • Increase the flame and stir fry the vegetables on a medium to high flame. If you have not used a thick bottomed pan, then saute the veggies on a low to medium flame.
  • Saute or stir fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
  • Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
  • Switch off the flame and add 1 to 2 tbsp of the spring onions greens. Mix well.
  • Check the taste and add more salt, pepper or soy sauce, if required.

shaping the veg momos

  • Divide the dough in two parts. Make a 6-7 inch log from each part. Cut the log into equal slices.
  • Make ball of each slice and keep them covered with a moist napkin.
  • Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
  • Try to get the edges to be thin and the center to be thick.
  • Place 1 or 2 tsp of vegetable stuffing in the center.
  • Lift one side of the edge and start pleating. (you can also refer to the video above to see how pleating is done).
  • Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.
  • Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.

steaming veg momos

  • Heat water in a steamer or in a electric cooker or in a pressure cooker. Let the water come to a boil.
  • In a greased steamer pan or in idli moulds, place them keeping space between them so that they don't touch each other. * check notes on how to steam the momos in idli pan or pressure cooker.
  • Steam them for 5-6 minutes.
  • Don't overdo the steaming, as the dough becomes dense and dry.
  • The steaming time may vary upon the thickness of momos' cover.
  • When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
  • Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
  • Once done, garnish with spring onion greens.
  • Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney. They go very well with a spicy sauce.

Notes

To steam dim sum in a pressure cooker: 
  • Heat about 2 cups water in the pressure cooker.
  • Place the dim sum in a pan inside the cooker.
  • Remove the vent weight/whistle and steam the dim sum for 5 to 6 minutes. If not done, then steam for a few more minutes. The water should not come in contact with the dim sum.
To steam dim sum in an idli pan: 
  • Proceed same way, you make the idlis. Heat water in the pan.
  • Grease the idli mould with oil.
  • Place the dim sum on the idli moulds.
  • Then place the moulds in the pan and steam the dim sum.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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198 comments/reviews

  1. In stuffing vegetables i use the
    Kopan Masala a traditional tibetan blend home made

    • thanks for sharing this info.

  2. I don’t usually cook but tried this in my spare time and instructions were clear but I goofed up in those dumplings in which I used my judgement..lol..dd liked it and wish to know if this can be made from wheat flour or rice flour? Any special precautions while making it with rice flour as we are not much fond of maida.
    Thankyou for sharing this recipe in such a simple format and nice presentation.5 stars

    • thanks a lot saida and welcome. with rice flour, knead the dough with hot water or cook rice flour in hot water. the method would be same as making kozhukattai or modak.

  3. Hey can we fry this momos ? Is there any extra step for frying5 stars

    • shape them and seal them so that the stuffing does not come out while frying. then instead of steaming, fry them in medium-hot oil till golden.

  4. I had momo’s regularly in a Tibetan cafe they came in a clear soup flavored with mint & Chilli.

    • that must be momos soup.

  5. Can you share momos with different stuffings.. and please try to share ravioli recipe eggless.

    • i will try to add chinmayee. i do have plans to add fried momo made with potato or paneer. yes ravioli is in my to do list. thanks.

  6. Can i take in lunch box and heat it in microwave? Will it taste good??

    • yes you can. just sprinkle some water on the momos before you microwave, so that they do not become dry.

  7. Can I use a mayo dip for these momos ??5 stars

    • you can use a mayo dip.

  8. Hello.. any suggestions on what will go well with these momos for a dinner menu? Noodles or fried rice etc.? Thanks so much.

    • supriya, both fried rice and noodles will go well.

  9. I have just gone through the momos recipe. I have to prepare it for my daughter. I hope I will enjoy the preparation and my daughter will like the home made momos.

    • Ganesh, it will taste good. its a tried and tested recipe.

  10. Hi Dasanna
    Loved this recipe. Tried today and it’s taste was awesome. Thanks for the wonderful recipe.5 stars

    • Welcome Poornima

  11. Hi Dassana
    I love the recipes you post, they are easy & tasty. I look for your recipes when I search & 8 out of 10 land up doing your recipe for any new dish.
    I had a doubt in the whole wheat momos you haven’t pan fried the veggies , why is that.
    Thank you & keep posting yummy recipes.4 stars

    • thanks shwetha. when i used to make momos before, i use to stir fry the veggies. but later i tried just adding veggies directly and also a few readers from north east had mentioned to me that veggies are never sautéed or stir fried. so there is no need to stir fry. the veggies do get cooked when they are steamed. you can stir fry for some time if you want. both ways veg momos can be made.

      • Tried the veg momos it was yummy, thanks for the recipe. I did sauté them next time I’ll try it without sautéing.5 stars

        • thanks shwetha. nice to know. next time you can try without sautéing and they still taste delicious.

  12. Hi Dassana
    I want to try making these. Just a quick question. Instead of rolling each portion of dough individually, can I roll it into a big chapati kind of shape and then cut them into circles using a bowl or glass? I am thinking it will save lot of time..

    • Reva, if you can manage then you can do it. but roll them thinly.

  13. I love the way you explain everything ???? thankyou!!!! ????????5 stars

    • Welcome Pritha

  14. Hi Dassana,
    Momos taste good when hot.
    How do I serve it hot for guests.

    Is it okay to refrigerate overnight. And just steam it when guests arrive ? Hope it does not turn rubbery.
    -Or- is it good to simple reheat cooked one in microwave ? Please advice.

    • shilpa, you can refrigerate overnight and steam later. just make the momos and then cover them in an air-tight box, so that the outer cover of the momos does not dry out. keep in the fridge. then later let them come to a room temp and then steam them. they won’t become rubbery. if you reheat then they become dense.

  15. Hii dassana I just love your recipes and tried many of them. Can you tell me the name of restaurant which is in goa famous for momos as you mentioned above5 stars

    • Thanks Pratiksha. I don’t remember the name of the restaurant now. it was 100 meters ahead of varca church.

  16. What kind of steamer do you use? It will be helpful to know if anyone of these multi-purpose steamer works, which can do dhokla, patra, momos,etc. From the look of it, it looks like an electric steamer?5 stars

    • abhiruchi, its an electric rice cooker. i had got the steamer pan also with the cooker, so use it for steaming. i steam veggies and even dishes like dhokla, patra etc in it.

  17. Thanks for this wonderful recipe, u have a great website with almost every recipe I look for!
    I have a doubt here,
    I don’t want to use Maida in my momos, can I use rice flour instead? Or can u suggest any other healthy alternative?5 stars

    • thanks savitha. you can make with whole wheat flour or a combination of whole wheat + jowar or whole wheat + bajra flour or whole wheat + barley flour. you can also make with rice flour, the way modaks are made.

  18. hi,this is treza here i have been going through your recipes like momos and other sauce and mathri i really liked them infact i loved them very easy to understand and looks good to deffently ill be trying these because basically am a pastry chef by profession so this is somthing that will help me to cook at home thank you god bless you with lots of love and good wishes

    • thanks a lot treza for your kind wishes as well for the feedback. wish you all the best.

  19. All your recipes are so spot on! Your website is saved in my favorites on all my devices. Well done!! I applaud you for so much of hardwork you put in all your recipes. ???5 stars

    • thanks a ton deepti for your kind words and positive views. god bless you.

  20. regarding this veg momos recipe my suggestion is not to stir/ cook the stuffings (chopped veges) on high flame. Specially when u have advised it to be finally chopped .We did the same and in seconds it got charred and we had to throw the the entire veges as it was full of charred smell. Finally chopped things are always best cooked in low flame. rest is ok with the recipe .

    • i am sorry this happened. generally when i saute finely chopped veggies, i never face this issue. it depends on the kind of pan used. if the pan has a thick base, then the heat is evenly distributed. i will update in the recipe. thanks for the suggestion.

  21. You are awesome ma’am.. the way you explain and everything is just fabulous.. I have tried many of your recipes and all of them have turned out pretty well.. Lots of respect..?

    • pleased to know this, thanks jaya for positive views 🙂

  22. Hi dassana
    I m big fan of yours. I have tried many of your recipes and almost all of them turned out huge hits. Can you please share tandoori soya tikka or veg chaap tikka recipe.they are quite popular here in Punjab and my hubby loves to eat them. But I want to make them at home for hygiene reasons.

    • thank you joji for your positive feedback 🙂 have taken your request for both the recipes on our file. please allow us some time to post the same.

  23. i will try this recipe today n i know it will be so delicious…

    • thank you rupak for your positive feedback 🙂

  24. Wowwwww

    • thank you

  25. Hello Thanks buddy for the dishes u added for cooking was awasome and easy to cook. Thank u very much. But still there some North indian and Odia recipies are missing if you will add then it will more superb for us. Thanks5 stars

    • thanks 🙂 i agree i do not have some north indian and odia recipes. i will try to add them.

  26. Hi.. thanks for the wonderful recipe.. my hubby loved it 🙂 I added shredded chicken pieces in this. Hubby wants me to add cheese in this. Plz tell me can I add mozzarella cheese in this. Thanks in advance

    • welcome zehra. you can add cheese. mozzarella cheese will do.

  27. In short these are Tibetan modaks.. ??

    • thankyou pradyuman.

  28. I tried this recipe today and it turned out great. I also added some boiled noodles in it and it tasted good.thanks 🙂
    I’m also looking for Mexican Rice recipe. Can you please help me with that?

    • welcome kanan. thanks for sharing your variation. i don’t have mexican rice recipe in the blog. i will try to add.