Veg Soya Momo
Ingredients
Wrapper
all-purpose flour
200 g
water
100 ml
salt
3 g
Filling
cabbage (shredded)
150 g
carrot (grated)
80 g
onion (chopped)
60 g
garlic (minced)
10 g
ginger (minced)
8 g
green beans (chopped)
50 g
soya chunks (soaked)
80 g
olive oil
15 ml
salt
3 g
black pepper
1 g
Instructions
Prepare the dough
In a bowl, mix flour and salt. Gradually add water and knead until a smooth, soft dough forms. Cover and rest for 20 minutes.
Prepare the filling
Finely chop or grate all vegetables. Soak soya chunks in hot water for 10 minutes, then squeeze out excess water and chop finely. Heat oil in a pan, add garlic, ginger and onion, sauté until fragrant. Add all vegetables and soya chunks, season with salt and pepper. Cook for 5-7 minutes until vegetables are slightly soft. Allow filling to cool completely.
Shape the momos
Divide the rested dough into small balls. Roll each ball into a thin circle about 8-10 cm in diameter. Place 1-2 tablespoons of filling in the center. Fold and pleat the edges to seal into a half-moon or round shape.
Steam the momos
Lightly oil the steamer tray or line with parchment. Arrange momos in the steamer, leaving space between each. Steam over boiling water for 12-15 minutes until the wrappers become translucent and filling is cooked through.
Serve
Remove momos from steamer and serve hot with soy sauce, chili sauce or momo chutney.
Original recipe
Storage
Uncooked momos can be frozen on a tray then transferred to a bag. Cook directly from frozen, adding 3-4 extra minutes to steaming time.
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