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Vegetable Momos

Vijaya Selvaraju

These South Asian dumplings are packed with flavor, thanks to a filling of chicken, fresh ginger, garlic and spicy white pepper.

Vegetable Momos


  • 2 cups all-purpose flour

  • 1 teaspoon canola/vegetable oil

  • 1 teaspoon salt

  • Warm water

  • 1 cup minced chicken

  • 3 cloves garlic, finely grated

  • 1/2 tablespoon finely grated ginger

  • 1/2 cup finely chopped cabbage

  • 1/4 cup finely chopped carrots

  • 1 tablespoon finely chopped green onions

  • 1 teaspoon white vinegar

  • 1 teaspoon soy sauce

  • 1/4 teaspoon white pepper

  • 2 tablespoons chopped coriander (cilantro)

  • Salt, to taste

  • Hot chili sauce and soy sauce, to serve alongside


  1. In a bowl, mix together flour, oil and salt. Slowly pour in water and continue mixing until a soft but firm dough forms. Allow to rest for 30 minutes.

  2. In a separate bowl, mix together remaining ingredients. Set in fridge for 20 minutes for mixture to firm up.

  3. To assemble, pinch off small pieces of dough and roll into circles approximately 3 inches in diameter. Place a tablespoon of the chicken filling in the center of the dough. Pull up the sides of the dough towards the middle, and fold to create a pleated design.

  4. Steam in a steamer for 10 minutes and serve with hot chili sauce and soy sauce. Enjoy!

Vegetable Momos




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Guys, you know what they say. Mo money, mo momos, homey. These are momos, they are a a South Asian dumpling that can be stuffed with just about anything, and today I'm filling them with a little bit of chicken, a few spices. They're gonna be absolutely delicious and I'm gonna show you how easy they are to make at home. Let's get started. I love momos because they have this beautiful, tender dough that's slightly chewy and it only takes four ingredients to make it, so I have a little bit of white flour here. We're gonna season it up with a touch of salt. To give it that tender touch, a little bit of oil goes into the dough so I'm just gonna add it right now. Oops, just like that. And you're gonna just zhuzh it around with your hands, get it nice and dispersed through the flour. And then I'm just gonna keep adding water until I get a firm but soft dough. Put in a lot in here. Okay, dough's coming together really nicely. And right now looks kinda ragged, you just wanna give it a little bit of a knead to get it nice and smooth. And this is exactly what you're looking for, a little tacky but not too sticky, and soft, and while this sits up it's gonna firm up a little bit. I'm gonna let it hang out for a bit to rest, and then we can work on the filling. Momos are super cool because you can stuff just about anything in them, so I'm gonna do a little bit of an Asian chicken one, so I have a little bit of minced chicken here, in it goes. We're gonna season it up so a little bit of salt. I'm gonna go in with some fresh ginger. Some garlic. And this, you guys, is white pepper, so unlike black pepper, white pepper's actually spicier, it has a little more of a smokey flavor to it and it's really great in these momos. Some soy sauce. And for a little bit of tang and to round out all the flavors, some white vinegar. And I'm gonna add some veggies in here as well, so I have some perfectly chopped up carrots. You can grate these in as well if you wanna save a little bit of time, and some cabbage. And a couple more additions. I love the bright freshness of green onion. We're gonna give them a fine slice. Great, in those go, and then another touch of green with coriander. So this is a South Asian dumpling, momos are. They come from places like Nepal and Tibet. And you can have vegetarian ones, ones that are filled with meat, and in fact when I was in India recently, I saw ones that were filled with chocolate, ones that were like tandoori style momos and they were in this bright red color, so really whatever you wanna fill them with, go for it, because it's gonna be delicious. So look at those colors, it's like a kaleidoscope in this bowl, so pretty, and now that it's nice and mixed, I'm just gonna pop it into the fridge for a little bit, let it hang out, so all of the flavors get accustomed and acquainted with one another, and then we'll be ready to stuff our dough. My chicken mixture is rested, my dough is rested, and now it's time to make some momos, so, what I'm gonna do is I'm gonna pinch off a tiny bit of dough like so, that rhymes. I'm just your modern-day food rapper . Ooh, food rapper, this is a food wrapper though. Wow, I'm good, okay. So you're just gonna smoosh it out. That was good though, right? Food wrapper. And you wanna get the dough as thin as possible, so for that you can stretch it out using your hands, or I like using a rolling pin. You just wanna keep rotating it. You can give it a little bit of a stretch as well. All right that looks good to me. And now I'm gonna fill it with about a tablespoon of this chicken mixture, so I think that looks pretty good. Get it right in the middle. And then you wanna pinch the dough around it, so you can do this in many different ways. What I like to do is I like to pleat it a little bit, 'cause it makes it kinda like fancy and cute looking. And then you can impress whoever you're feeding these momos to with your pinching technique. And then give it a nice squeeze in the middle, and that's one momo, look, it's so super cute, right? All right, so I've done the last one. I have a bamboo steamer over some boiling water. I'm just gonna lift up the top. Ooh and we can already see a little bit of steam action. Oh, can I see you? Oh there you are and we're just gonna place the momos in the steamer, space them apart, 'cause you don't want them to stick together. I'm just gonna cover it and steam them for about 10 minutes and that'll cook the dough and the chicken through, and in the meantime I'm gonna clean up my station. It is time to unveil the momos. Let's do it. What? Oh these look so good. They're shining, they're glistening. Let's get some on a plate, shall we? There we go, I think two's pretty good. And you just wanna return the lid on to keep those warm. And let's give these a taste. Aren't they so pretty, they look like little tiny purses. Mm. This is so good, this filling screams Southeast Asia. I get that huge hit of ginger, those fresh scallions in there and the veggies have the perfect crunch, they're super duper juicy. But like with any dumpling, I like to dip them in something, so I have a little bit of hot sauce here, a little bit of soy, so let's dip into both, shall we? Oh my gosh, look at that. It's super glistening. Oh, it looks so good. That puts it over the top. And the wrapper on this is stunning, it's chewy and tender at the same time, and it pays to make your own at home because it only takes four ingredients. Told you I was a wrapper. Momos.