Momos are a popular street food in northern parts of India. These are also known as Dim Sum and are basically dumplings made from flour with a savory stuffing. Learn to make these popular Tibetan recipe of easy vegetable momos from scratch with two folding techniques. The recipe is vegan.
Table of Contents
About This Recipe
- What are Momos? As I have mentioned above, momos are dumplings made with flour and a savory stuffing. This stuffing can be made with veggies, sea-food, chicken or paneer (cottage cheese) .
- Method of cooking: Momos can be steamed, baked or deep-fried. We prefer steamed momos over the fried ones. This recipe is for making steamed momos.
- Savory stuffing: This momo recipe has a stuffing of mix veggies. The veggies I prefer to add are a mix of cabbage, carrots, french beans, capsicum and onions.
Sometimes I also add white button mushrooms for a meaty texture and they also give a nice umami flavor. - Dough: The dough for the dumplings is made with all-purpose flour. But you can even make the dough with whole wheat flour.
- Taste: In this recipe, the savory veggie filling has a balanced taste and is lightly spiced, so that it accompanies any spicy and hot sauce very well.
- Time intensive: Making momos or 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.
- Shaping: The shaping of the momos come through practice and I do shape them decently. In the step-by-step photo guide below, I have shared two ways of shaping momos. Choose the shaping method that is easy for you.
- A Video made for you: You can also check the video showing the entire process of making veg momos from scratch. See the video in the recipe card, if you cannot understand the shaping part from the step by step photos below.
Serving Momos
We love steaming hot momos with a spicy sauce. I make these on days when we crave for some southeast asian food.
I have had one of the best dim sum in the Mainland China Restaurant decades back. That time I did not know that dim sum would become a popular street food in the northern parts of India.
Some 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, there was a restaurant just a few kilometers from our place and specialized only in momos with different kinds of stuffings. The owner’s wife was a Tibetan and she and her staff would prepare the dumplings
The sauce they used to serve with the momos was a spicy, hot sauce and so good. I even had these steamed dumplings with a very spicy sauce in Dharamsala, India.
The momos are not spicy but the sauce that is served with these is spicy. I have a really good recipe of a spicy momos sauce which we call as Momos Chutney. You can try this spicy sauce when you make these steamed dumplings.
You can even serve these with schezwan sauce or sriracha sauce or hoisin sauce or red chilli garlic sauce.
How to make momos or dim sum
For ease of understanding, I have divided this post into 4 main parts.
- Step 1 – Making the dough
- Step 2 – Making veggie stuffing
- Step 3 – Shaping momos
- Step 4 – Steaming veg momos
Lets begin with Step 1 – Making the dough
1. Take 1 cup all-purpose flour, ¼ teaspoon salt and ½ teaspoon oil in a bowl. Mix well with a spoon.
2. Add 2 to 3 tablespoon water in parts and begin to knead to a firm dough. Do not make the dough soft as then it becomes difficult to shape the dumplings. If required you can add 1 to 2 tablespoons more water.
3. Cover the dough with a moist napkin or kitchen towel. Let the dough rest for 30 minutes.
Step 2 – Making veggie stuffing
4. Finely chop the vegetables. You will need 1.5 to 1.75 cups of finely chopped veggies. You can also use a food processor to finely chop vegetables like cabbage, carrots, french beans.
Veggies like capsicum (green bell pepper), button mushrooms and spring onions (scallions) can be chopped with a knife.
5. Heat oil in a thick bottomed frying pan or wok. Add ½ teaspoon finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.
6. Add spring onion whites (2 small spring-onions which have been chopped finely) . Stir and sauté for 10 to 15 seconds on medium-low heat.
7. Add all the finely chopped vegetables.
8. Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then sauté the veggies on a low to medium heat. Sauté or stir fry for 2 to 3 minutes. Then add 1 teaspoon soy sauce, ½ teaspoon black pepper and salt as per taste.
9. Continue to stir fry on a medium to high flame for 2 to 3 minutes more. Switch off the heat 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 needed.
10. The vegetable stuffing is ready. Let the stuffing cool completely.
Step 2 – Shaping momos, 1st method
11. Divide the dough in two parts.
12. Make a 7 to 8 inches log from each part. cut the log into equal slices.
13. Shape into a ball of each dough piece and keep them covered with a moist napkin.
14. Take each dough ball and on a lightly dusted board. Roll each dough ball into a thin circle of about 3 to 4 inches diameter.
15. The edges have to be thin and the center has to be thick.
16. Apply water with your finger tip or with a small pastry brush towards the circumference. This is an optional step.
17. Place 2 to 3 teaspoons of vegetable stuffing in the center.
18. Lift one side of the edge and start pleating. (You can also refer to the video above or in the recipe card below to see how the pleating is done).
19. Begin to pleat the momos.
20. Join all the pleats in the center.
21. A pleated and shaped dim sum.
Step 2 – Shaping momos , 2nd method
22. Another simple technique to shape momos – join the edges
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.
24. Bring both the end together and join.
25. Prepare all momos this way and keep them covered under a moist napkin until you are ready to steam them.
Step 4 – Steaming veg momos
26. Grease a steamer pan with some oil.
27. Arrange them in the pan, keeping space between them.
28. Steam them in an electric cooker or a steamer pan. You can also use idli pan or pressure cooker to steam. Add 2 cups water in the pot or pan while steaming. (Check recipe notes in the recipe card below.)
29. Cover and steam for 5 to 6 minutes till the outer dough becomes transparent. Don’t overcook as then the outer dough, 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.
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.
Expert Tips
- Dough: The dough has to be firm and tight. Do not add more water and make the dough soft. A softer dough won’t be easy to shape.
- Stuffing: For the stuffing you could use your favorite veggies. You could also make a stuffing with just button mushrooms or a mix of fresh mushrooms. Another variation would be use some mashed or boiled potatoes and paneer (Indian cottage cheese.
- Spices, herbs and seasonings: In the stuffing I prefer some umami and so I love adding soy sauce. But you can experiment with different flavors here. Say – Indian ground spices and herbs, Mexican seasoning, Miso or any flavor profile you like.
- Steaming: While steaming do keep some space between the dumplings. After steaming the momos expand and you don’t want them sticking to each other. The steaming can be done in an Instant Pot, Electric Cooker, Pot or even in a Idli steamer (all options mentioned in the notes section of the recipe card below).
- Checking for doneness: After the momos are steamed, when you touch the dough it should not feel sticky. The momos will also look transparent.
- Gluten Free: You can make dim sum gluten-free by using a millet flour or rice flour. Just shaping them can be tricky. Add enough boiling water, ½ teaspoon oil, ¼ teaspoon salt to 1 cup of any millet flour or rice flour. Mix with a spoon. Cover and let dough become warm and then knead to a smooth dough.
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Momos Recipe | Dim Sum | Veg Momos
Ingredients
for the dumpling dough
- 1 cup all-purpose flour – 125 grams
- ½ teaspoon oil
- ¼ teaspoon salt or as required
- 2 to 3 tablespoon water for kneading or as required
for vegetable stuffing
- 1 tablespoon oil
- 2 small-sized spring onions (scallions) finely chopped – reserve the greens to be added later
- ½ teaspoon finely chopped garlic or 3 to 4 small-sized garlic, finely chopped
- 1.5 to 1.75 cups finely chopped mix vegetables (I added ½ cup chopped cabbage, ½ cup chopped carrots, ⅓ cup chopped french beans and ¼ cup chopped capsicum)
- ½ cup chopped white button mushrooms – optional
- 1 teaspoon soy sauce or add as required
- ½ teaspoon black pepper powder or as required
- salt as required
Instructions
Making dough
- Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.
- Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
Making vegetable 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 finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.
- Add spring onion whites and sauté for 10 to 15 seconds on medium-low heat. Then add all the finely chopped vegetables.
- Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then saute the veggies on a low to medium heat.
- Sauté 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 the spring onions greens. Mix well.
- Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.
Shaping momos
- Divide the dough in two parts. Make a 7 to 8 inches 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 3 to 4 inches in diameter.
- Try to get the edges to be thin and the center to be thick.
- Place 2 or 3 teaspoons of vegetable stuffing in the center.
- Lift one side of the edge and start pleating. (Refer to the video below 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 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.
- In a greased steamer pan or in idli moulds, place the momos keeping some 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 or Instant Pot.
- Steam them for 5 to 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, remove them and keep on a serving tray or plate. 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.
Video
Notes
- Dough: Knead the dough to a firm texture. If the dough becomes soft, then add some flour and knead again. If the dough looks dry, then add 1 to 2 tablespoons water and continue to knead.
- Stuffing: Add your favorite veggies in the stuffing. Just a stuffing of button mushrooms or a mix of fresh mushrooms also taste good. You could even make a stuffing of mashed or boiled potatoes and paneer or even cheddar cheese.
- Seasonings: You can experiment in the stuffing and come up with different flavors. Add your favorite ground spices, herbs, sauces and seasonings.
- Steaming: While steaming do keep some space between the momos. After steaming the dumplings expand and you don’t want them sticking to each other. You can steam in an Instant Pot, Electric Cooker, Stove-top Pressure cooker, a regular Pot or pan or even in a Idli steamer pan.
- Checking for doneness: After the momos are steamed, when you touch the dough it should not feel sticky. The momos will also look transparent.
- Gluten Free: Using millet flour or rice flour to make these dumplings gluten free. Shaping them can be a tricky with a gluten free dough. To 1 cup of any millet flour or rice flour, add ½ teaspoon oil, ¼ teaspoon salt and enough boiling water to get a smooth dough. After adding hot water first mix with a spoon. Cover and let dough become warm and then knead to a smooth dough.
- Substitutes: Use tamari or bragg liquid aminos in place of soy sauce. Use white pepper in place of black pepper. Use onions (red or white) or shallots in place of spring onions (scallions).
Steaming in Instant Pot
- Keep a trivet inside the IP steel insert. Add 1 to 1.5 cup water.
- Use the sauté button to get the water to a boiling stage.
- Place the pan containing the dim sum or momos on the trivet.
- Position the valve to steam release position on the lid. Seal with the lid and using the steam option, steam for 5 to 6 minutes. Keep a track of the time using a stop-watch.
Steaming in Electric cooker
- Pour water inside the steel insert or pot of the cooker. Using the steam or cook/heat option let the water come to a boil.
- Use the steamer pan that came with the cooker. Grease it and place the dumplings on it.
- Place this steamer pan on the top of the pot in the cooker or inside the pot on a trivet (depending on various models and brands, this will change). Set the time of 5 to 6 minutes for steaming.
Steaming in a stovetop Pressure Cooker
- Remove the vent weight/whistle from the lid.
- Keep a trivet inside the cooker. Add 1.5 to 2 cups water.
- Bring the water to boil on medium-high heat.
- Place the pan with the momos on the trivet.
- Cover and steam for 5 to 6 minutes.
- If the dim sum looks undercooked, then steam for a few more minutes. Note that the water should not come in contact with the dumplings.
Steam dim sum in a pot or in an idli pan:
- For a pot, first keep a trivet and then heat 1.5 to 2 cups water. Place the pan with the momos in the pot. Cover and steam for 5 to 6 minutes.
- For steaming in a Idli pan, heat water in the pan.
- Grease the idli moulds with oil.
- Place the momos on the idli moulds.
- Then place the moulds in the pan and steam them for 5 to 6 minutes.
Nutrition Info (Approximate values)
This recipe post from the archives (July 2014) has been republished and updated on 8 September 2020.
Tried this recipe, result: Extremely delicious momos. …awesome 👌🏻👌🏻
Very well explained, neatly written recipe.
Thanks a lot. 😊😊🙏🏻🙏🏻
Thank you Medha for sharing this super feedback. Glad to know that the details were helpful. Most welcome and Happy Cooking.
Very nice recipes are there and of different differ states so we can know the recipes of all states.
Thank you Varsha.
Was really helpful and tasted like restaurant style momos.
Thank you and nice to know that the recipe was good. Thanks for the rating too.
Hii dasahana…kalpana from vapi….I tried your recipes…say pulav…street style toast sandwich…vanilla cake..paneer vegetable…every dish was really awesome….whenever I want to try something new I search for veg recipe by dasahana….you explain in a lovely way..the photos and all taste good…thanks dear….love u
Thanks a lot Kalpana for the feedback on the recipes you have tried. So glad to read them. Take Care.
In stuffing vegetables i use the
Kopan Masala a traditional tibetan blend home made
thanks for sharing this info.
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.
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.
Hey can we fry this momos ? Is there any extra step for frying
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.
I had momo’s regularly in a Tibetan cafe they came in a clear soup flavored with mint & Chilli.
that must be momos soup.
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.
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.
Can I use a mayo dip for these momos ??
you can use a mayo dip.
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.
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.
Hi Dasanna
Loved this recipe. Tried today and it’s taste was awesome. Thanks for the wonderful recipe.
Welcome Poornima
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.
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.
thanks shwetha. nice to know. next time you can try without sautéing and they still taste delicious.
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.
I love the way you explain everything. Thank you!
Welcome Pritha
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.
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 above
Thanks Pratiksha. I don’t remember the name of the restaurant now. it was 100 meters ahead of varca church.
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?
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.
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?
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.
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.
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. ???
thanks a ton deepti for your kind words and positive views. god bless you.
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.
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 🙂
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.
i will try this recipe today n i know it will be so delicious…
thank you rupak for your positive feedback 🙂
Wowwwww
thank you
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. Thanks
thanks 🙂 i agree i do not have some north indian and odia recipes. i will try to add them.
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.
In short these are Tibetan modaks.. ??
thankyou pradyuman.
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.
This was such a great recipe! We made it yesterday and they were delicious! We’ve just come back from Rishikesh where we had many momos and so love that we can now make them at home back in the UK. Thank you very very much!
thats great jaia and thanks for the feedback. co incidentally we also came back from rishikesh two weeks back 🙂
Dasnna I am a fan if your page, and I have tried the recipes. Its nice .
glad you liked the recipes from our blog and thankyou prajna 🙂
My husband loved it. I tried red chilli sauce also. It turned awsome in first try. Really thanks for your recipe
glad to know this khushi thankyou for your feedback and you are welcome.
thanks for the lovely recipe.
welcome debashish.
wow it’s great and super!
thanks.
Awesome
Okay.. I don’t mean to be offensive here but is that really the way the filling is supposed to look like? Cuz yours looks a bit over fried.. Also is 1 cup maida enough for 14 momos??
the filling if you see in the see in the pic in the pan , after its made, does not look over done. while stuffing, the filling appears dark. its due to low lighting in my kitchen and the contrast effects due to camera. the filling is just cooked and not over done. if you want you can even keep them half-cooked. 1 cup of maida is enough for 14 momos.
I love momo i and my wife taste the momo in india at dharamshala in jenuary
We are the italian couple and loving india.
Thanks for receipe.
welcome eros and thanks.
Can we steam in microwave?
you can steam the way we make idlis also in microwave. i have not tried. you will have to give a try.
Momos become very tasty in microwave
thankyou rachna 🙂
Awesome recipe. Made it first time at home and prepared perfectly. Everyone enjoyed the taste……..
thankyou chandan for your positive words 🙂
Chalaa bagaa vachayee
Maa husband ki chala baga nachayee
because of pics it is easy to prepare
thank u so much
thanks.
Aswmmm Recipe…………i have tried it and it just came PERFECT………
thankyou jashanpreet 🙂
I like your tips to make momos. Thanks.
welcome rimpu
Thanks for ur easy explanation. ..my beti love momos a lot..now she will have hygiene momos..
welcome anita
My sister n I were planning to cook momos.We were at sea how to cook.Watching ur presentation made it so simple we wudn’t have thought.Now i wanna say i love momos.
Thanks vijay
thanks.
Dear friend, I never had thought I can learn how to cook momos ,until I saw your wonderful video. Thank you for the way you taught us in a most simplest manner.
Welcome B V Vijay. Nice to know that recipe presentation helped you.
it is so good and lovely
Thank u so much , fr d wonderful recipe and easy too 🙂
welcome shwet
Your blog is my favourite place to visit
thanks aswathy. nice to know this.
the momos recipe is awsum…. very well explained
thanks jyoti
Wod like 2 know d making of fresh momo chatny?
shelly, i will add the recipe soon.
Hey Dassana quick question….can one keep momos ready and steam say after couple of hrs??
Thanks!
divya, the dough may become dry. you have to keep covered under a moist cloth. but some texture will change in momos.
you know how much i love them they are like my best street food i have ever had and i love them so much thanx to u that i could also know how to make them in my home on my own rather than going out and looking for them but all thanx to u
welcome simar.
Dear Amit
Just found your site.
Your Step-by-step image presentation is very good.
Anyone with basic understanding of indian cooking can easily understand what you are saying.
The best thing is your suggestion on cooking timing and reasoning of more and less timing give exact idea of what will be the outcome
Regards
Thanks
Venkat
welcome venkat. thanks for sharing your positive feedback. glad to read your comment.
Hi..
I have tried few of ur recipes n they came out really well. Well, for this recipe i hv better version n would like to suggest u few changes, if u allow me. Consider adding cloves (7-8) and bayleaf (5-6) in the water that u keep for steaming momos.it wud amplify the taste manifold. I live in nepal n hv tasted original momos. Consider adding momo masala to veggies instead of soy sauce for authentic taste n flavour.
N ya forgot to mention add roasted seasame seeds to veggies too.
thanks for this tip ekata. next time for sure i will prepare this way. from where to get momo masala? you know any quick method to make at home.
Almost all leading brands like catch, everest, and BMC (m nt sure if BMC is available in india) have their momo masala. Sorry, i don’t know of home version. If u come up, please do share.
thanks ekata, i will check these brands. will also check the link.
Dear Sir, Before this i never ate Momos, once my wife make Momos as per your recipe, I taste a small quantity as I don’t know the taste but the taste was fantastic and I ate number of Momos, thank you for this delicious recipe.
welcome mahboob. glad to know this.
Can I add paneer in the vegetable stuffing? Would that make a difference in the kind of balls to made from the dough?
yes you can add grated or shredded paneer. i would suggest you to saute the paneer for a minute after the veggies are done. so that there is no moisture in the paneer.
I love it
Hi Dassana…
I jus loved ur way of preparation of momos by step by step. I’ll definitely try it.It seems very easy by ur method
thanks rekha. good to know that you liked the recipe presentation.
Dassana di,
I am in class 9th and very fond of cooking..Just loved ur recipes…
Great recipes…Thankyou!!
welcome kaavyashree. good to know that you are taking interest in cooking.
Ur recipies r just amazing, and the way u explain them stepwise makes it easy sound easy to cook,I tried made veg momos with today , my whole family just loved it……thank you so much. Can u please add chocolate momos recipe…. i will be waiting for it. : )
welcome shivani. glad to read your positive feedback. chocolate momos i am hearing for the first time. however i am planning to post whole wheat momos recipe.
Nice….
Sir, Thanks for such a detailed recipe of Momos; now I will definitely try it. Just one query, can we use microwave to cook Momos and if yes, please explain how?
welcome amita. one can use but i have never tried. so don’t know how much time it will take.
hey dassana,
Your recipes r amazing..have tried some from it n the end result is excellent.i am fond of cooking, so if i am not preparing , i still browse through your recipes.
Me and my family loves momos..especially the fried ones..when in delhi, we used to have from lajpat nagar, a small stall…they used to make excellent fried momos and sauce…never had such gud ones…could u give recipe on how to prepare fried momos??thanks..
welcome rajitha. glad to know this. use the same recipe and instead of steaming, fry the momos.
Hi dassana. I tried ur ragi dosa with fermentation and homemade paneer recipes and they came out PERFECT. Thanks for such detailed recipes. I want to try out the momos now, and have 2 questions: a) can i use whole wheat flour, if yes, how long shall i steam for? B) if i want to make it in advance and store it for unexpected guests, how can i do so? Thanks for ur reply in advance!
thanks pia for the feedback on the recipes. you can use whole wheat flour. but roll them thinly. same time you steam them. i would suggest to steam them fresh and serve.
Nice recipe
I have not tasted your momos made by you.Can you supply in big orders if liked by us.
ashish, we don’t take food orders. we just share recipes.
I want to learn everything it’s very mouth watering recepie
nice recipe
Simple and easy ways to cook…
thanks manvi
You made me a great cook
thanks rosy. glad to know this.
which rice cooker is that ? i saw you make momos and dhokla in it , can we make idli in it too ?
harvinder, this is panasonic electric rice cooker. you can steam dhokla, vegetables, momos and also make idli in it. i make idlis in it also and often use it to steam vegetables.
which rice cooker is that ? is it better than all in one steamer ?
Nicely explained. Thank you so much.
welcome pradeep
Awesome!
thanks for the simple and mouth watering recepie… my children love to eat momos…
archana
welcome archana
it was a precise technique.
thanks.
Nice recipes. Ilove it……
thanks.
I really liked your blog, actually every post. You photography is really great and so is the food. I have just started my channel at blogspot and don’t know where to start off.
I really enjoy you stories and the recipes.
Keep up the great work.
Love,
Mallika
thanks mallika for your comment. happy blogging. once you start writing, you will get snack and things will happen.
Hi.i made ur recipie it was good also but my out covering after steaming became rubbery y is that…
Its due to over cooking. If the momos are over steamed, then the cover becomes dense.
hi Dassana, I am from Goa presently in US, i have tried many recipes from your blog and all of them have come perfect, thanks for the detailed explanation. I am very fond of momos; the 1st time i tasted them was in pune n felt in love with them , when i came back to Goa, i didn’t found this momos any were except in caculo mall ,panjim not that authentic…..could you please let me know which restaurant( tibetant ) you r mentioning of in Goa….on my next visit I can try them out, thanks
welcome kavita. actually the restaurant is a small one and is based in varca. from colva, when you go towards benaulim from inside shortcut road (via maria hall) there is a big church at varca. just 100 meters ahead, straight down from varca church is the small shop with sitting arrangements. the wife is tibetan and husband is goan. they have a good menu of tibetan recipes. enjoy
Hi Kavita this Tibetan momos joint is called the Tibchis n it is located a little further from VArca church the main road heading towards holiday inn MOBOR South Goa. U should try them wen u down in goa bcoz they r the best n u won’t get that flavour of the sauce anywhere else. Poonam’s momos r to die for n wen u get there pls ask the sauce recipe n pls pls pls reply here
thanks viegas for the info. i remember the name now as you said ‘tibchis’
hello dasana, can I use dhokla stand , it has 3 small thalis in it to steam momos???
sonia, yes you can use dhokla stand to make steamed momos
nice way to prepare momos. my mom prepared with her desi style. Thanxxxxxxxxx Dassana…….
welcome aditya
The momos came out well and tasty…but would like it to be white..instead of cream colour..any suggestion please
the color largely depends on the color of the flour. a tip is to add a bit of cornstarch.
thanks
welcome biju
the way u explain the recipe is good. superb
thanks shalini
i like all your recepies
thanks bina
Hi Dasanna, I made momos. They were delicious. Thanks for the detailed recipe. But my covering was thick, I guess I should make it thinner next time. It requires lot of time, so lost the patience;)
thanks dhanya. the cover has to be thin. i agree making them requires a lot of time and patience 🙂
Thanks for posting this recipe dassana… like your presentation and details… Looks like very tasty dish… I’m gonna make it definitely…
welcome snehal
aahhhh…delicious momos dassana….thnq …..knw i cn try it at hme..heheh :* 🙂
aaahhhh…..delicious…awsum dassana thnxx alot….:* 🙂 🙂
welcome aastha
M really sorry to say bt this is not the way to make momo,we being from north east know how to make momo…we never add garlic howeva we do add ginger,nd we never stir fry veg stuff nor we add soy sauce or pepper…
there are many ways a recipe is made. this is how i make momos. if you taste samosa, every person and every place has their own variation of making them. we prefer the veggies to be cooked and then added as stuffing, then adding them raw. ginger, garlic, pepper and soy sauce is a matter of personal preference and taste.
can i Use oven for makin momos?????
if you are referring to microwave oven, then i am not sure how the momos will turn out. i have not even tried steaming the momos in the microwave oven.
One of my favorite Chinese dish. Thanks Dassana for sharing this recipe. Can I use microwave to steam the momos ?
welcome smita. i don’t know. i never tried so can’t say. i am not sure about the texture but i think it will dry and won’t be moist.
Hi dassana,
lovely momos… explained really well..the best thing is u even know what mistake in preparation can result blunder in final dish…for example rolling maida thin at ends and thick in center and the transparent look of momos…now i can give it a try…thanks a lot
welcome monika. yes do try making them at home.
Hi. This is my son’s favourite and I keep making often for him. You have explained it really well.
thanks pari.
Dassana, you have explained so nicely how to make momos, that now I too have gained some confidence to try them at home 🙂
swati, glad to know this. do try them.
wow wonderful momos…looks awesome…love your post, presentation and pictures..
thanks rani
[ Smiles ] Thank you for posting such a delicious and easy to make, vegan recipe.
welcome renard.
Beautiful & Delicious Momos Dassana.. 😛 😛
Maza aa gaya dekh ke.. 🙂 🙂
Very nice idea of video, it helped to understand the process of shaping momos even more clearly..
Whenever I will try making Momos, I will share my experience..
Looking forward for more interesting recipes.. 🙂 🙂
🙂 🙂 ..h a p p y <3 <3 c o o k i n g.. 🙂 🙂
thanks shazia. tumhe achcha laga dekk ke, toh phir mujhe bhi achcha laga. koshish zaroor karna and mujhe batana bhi 🙂
Zaroor zaroor… 🙂 🙂
Hi Dasanna,
I tried making these today in the rice cooker. They didn end up soft and juicy. Were pretty thick skinned. Where did I go wrong? Could the dough be too hard or I didn make them flat and thin enough ?
Thanks in advance. 🙂
i think pallavi, the dough was not rolled thin and even. if the dough is thickly rolled, the momos become dense. over steaming will also make them hard. next time roll them thinly and evenly.