Main Dishes

Vegetable Momos


Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes


  • 240 g (2 cups) all-purpose flour (or maida Indian flour)
  • 160-170 ml (1/2 cup + 3 tbsp) boiled hot water
  • 1 Tbsp olive oil
  • 2 pinches of salt
  • 3-4 cups of cabbage, chopped
  • 1/2 carrot, chopped
  • 1 large onion, chopped
  • 1 clove of garlic
  • 1/2 red/green chilli pepper
  • 1 tsp corn starch
  • 1-2 Tbsp water
  • 2-3 Tbsp soy sauce
  • 2 pinches of salt
  • Handful of fresh coriander and parsley
  • Spring onion, to taste


For the dough:

  1. In the medium bowl, mix the flour, salt and olive oil. Add hot water to knead into semi-soft dough. Knead the dough with spoon to develop the gluten well. Rest for at least 30 min.

For the filling:

  1. Heat ghee butter or plant-based oil in a pot. Put in the chopped onion and carrots and lightly sauté for about 3 minutes.
  2. Then, add chopped garlic and green chilli pepper, stir fry at high heat for about 1 minutes. Add cabbage, some water (abbot 70 ml) and cook for about 10 minutes until soft.
  3. After that, mix 1 tsp of corn flour with some water (~1-2 tbsp) and pour in the slurry into the mixture.
  4. Add 2-3 soy sauce and 2 pinches of salt. Mix and stir fry well while tossing to remove more water. Turn off the heat.
  5. Finally, mix in the chopped coriander, parsley and a handful of spring onion to the cabbage, mix well. Set aside to cool.
  6. Dust the working surface with some cornflour. Roll the portioned dough gently into a thin circle.
  7. Hold the dumpling wrapper with your left hand. Take the fork with your right hand, take about one and half forks (about 2 teaspoons) of the filling and place it in the center of the dumpling wrapper. Fold the wrapper and pinch the edge of wrapper so it sticks together. Or continue pinching along the disc edges until you have something that looks like an open “tiny sachet bag”. Pinch and twist the opening of the “sachet” edges to seal the momo into a baozi-like dumpling.
  8. Put the momos over the steamer and steam with the cover on for 10-15min


  • If you don’t have a steamer, you can also use a pot. Fill a medium – pot with one-third water and cover it with aluminum foil. Using a toothpick poke tiny holes in the foil. Bring water to a boil over medium-high heat. Reduce the heat to medium – low. Grease the aluminum foil with sunflower oil and arrange the dumplings on top, cover and let cook for about 15 minutes.

Category: Main Dishes

Did You Try This Recipe?

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2 comments on Vegetable Momos
  1. Savvas S.

    Hi Nastya!

    Tried the recipe today. First time making dumplings (momos). I have to admit that it was quite difficult. My main problem was with the dough, too sticky to handle. Adding extra flower didn’t make it any better. At the same time, mine needed about 20 minutes to cook. They tasted OK, but I am sure something went wrong with the dough. Any tips for next time? Thanks!!

    1. lemoncook

      Hi, Savvas! Thank you for feedback!

      I suppose that the problem is in the flour, in humidity content. Different flour producers have different percentages of flour humidity per 100 grams. It also depends on the conditions under which the flour was stored.
      Maybe the dough didn’t rest enough. After adding extra flour, it is necessary to give the dough another rest for at least 15-20 minutes to develop gluten. Let’s add 160-170 ml of water instead of 200 ml, I think it will help.

      If adding extra flour didn’t help, I’ll try it with other types of flour and see what’s wrong. What kind of flour did you use? When you rolled out the dough, did you dust it with cornstarch or flour?

      I hope these tips will help you! Thanks again!

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Lemon Cook

Simple recipes of healthy and delicious food

Hi, my name is Nastya! Welcome to the Lemon Cook, the website where I share my favorite recipes of healthy and delicious food.