Veg Momo | Nepali Food Recipe | Anup Kitchen
Recipe Information
Veg Momo
Cultural Context
Originating from Tibet and popular in Nepal, Veg Momo are a beloved street food often enjoyed during festivals and gatherings. These dumplings symbolize community and sharing, as they are typically served with a spicy dipping sauce. Today, momos have transcended borders, becoming a favorite in various parts of Asia and beyond, with numerous fillings and cooking methods to cater to diverse tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: rice flour
Whole wheat flour adds fiber and nutrients.
soy sauce
🥗Healthier: tamari
💰Cheaper: salt water
Tamari is gluten-free, while salt water is a simple substitute.
sesame oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil provides a healthier fat option.
cabbage
🥗Healthier: bok choy
💰Cheaper: lettuce
Bok choy offers a similar texture with added nutrients.
In a mixing bowl, add chopped red onions, green onions, cabbage, and boiled potatoes.
Add mam masala, salt, paprika powder, red chili powder, butter, and garlic ginger paste to the bowl and mix it together.
In a small frying pot, heat oil and add fenugreek seeds; wait until they turn black.
Add turmeric powder to the oil and pour it into the vegetable mixture.
Using clean hands, mash the boiled potatoes and combine the mixture well.
Take a wrapper and add 1 tablespoon of the filling to the center of the wrapper.
Start folding the wrapper to seal the filling inside.
Once all momos are folded, steam them for about 10 minutes.
Serve the momos hot, preferably with Jolar soup.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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