JHOL MOMO - Winter Recipe | Vegetable Jhol Momo Recipe with Till Chutney Cooking & Eating in Village

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without additives.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats and is versatile.

Prepare dough by mixing all-purpose flour and water until smooth; knead for 5-7 minutes.

Cover dough with a damp cloth and let it rest for 30 minutes.

Finely chop cabbage, carrots, onions, and cilantro.

Heat sesame oil in a pan over medium heat; sauté garlic and ginger until fragrant, about 1-2 minutes.

Add chopped vegetables and stir-fry for 3-4 minutes until slightly softened.

Stir in soy sauce, salt, black pepper, chili powder, and lime juice; cook for another 2 minutes.

Remove from heat and let the filling cool slightly.

Divide rested dough into small balls; roll each into thin circles.

Place a spoonful of vegetable filling in the center of each circle.

Fold the dough over the filling and pinch to seal, forming a dumpling.

Bring water to a boil in a steamer; place momos in the steamer basket.

Steam for 10-12 minutes until the dough is translucent and cooked through.

Prepare jhol by simmering vegetable broth with spices for 5-10 minutes.

Serve momos hot with jhol on the side for dipping.

Cooking Techniques

Spice Level:

Allergens