Ladakhi Vegetable Momos
Delicate steamed dumplings filled with finely chopped vegetables, a beloved Ladakhi snack served with fiery chilli chutney.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Steamer basket
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Knead the flour with water into a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.
- 2
Mix the cabbage, carrot, onion, garlic, ginger and spring onion in a bowl.
- 3
Add the soy sauce, oil and salt to the vegetable mixture. Mix everything together well.
- 4
Take small pieces of dough and roll each one into a thin circle.
- 5
Put a spoonful of the filling in the centre of each dough circle.
- 6
Pleat and pinch the edges together firmly to seal each momo (dumpling).
- 7
Place the momos in a greased steamer basket. Keep space between them so they do not touch.
- 8
Steam for 12–15 minutes until the wrappers look see-through.
- 9
Serve hot with a spicy chilli chutney.
Chef's tips
Do not put too much filling inside, or the momos will be hard to seal and may burst while steaming.
Ingredient substitutions
- all-purpose flour → whole wheat flour for a heartier wrapper
Storage
Refrigerate cooked momos for up to 2 days in an airtight container.
Reheating
Re-steam for 5 minutes to restore softness.
Common mistakes to avoid
- •Placing momos too close together in the steamer, which makes them stick and tear.
Serving suggestions
Cooked Ladakhi Vegetable Momos?
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