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Vegetable Momo (भेज म:म)

About Vegetable Momo (भेज म:म)

Vegetable momo, or 'Veg Momo', is a beloved variation of the traditional momo in Nepal. These steamed dumplings are filled with a flavorful mix of finely chopped vegetables and spices, offering a delicious and vegetarian-friendly option. They are a staple snack and meal across Nepal, enjoyed by people of all ages.

Picture of Vegetable Momo

History

While the exact origins of momo are debated, they are believed to have arrived in Nepal via Tibet. The Tibetan version of momo, filled primarily with meat, was adapted by the Newar community in the Kathmandu Valley, who are known for their diverse and vibrant cuisine. Over time, momos became popular throughout Nepal, and as dietary preferences changed and more people turned to vegetarian options, vegetable-filled momos became a widespread and popular variant. The availability and variety of vegetables grown in Nepal influenced the ingredients used in this variation. Today, vegetable momos are readily available in almost every corner of the country, from humble street stalls to upscale restaurants, and are a testament to Nepal's culinary adaptability.

Fact 1

Veg momos are a popular vegetarian street food in Nepal.

How to prepare?

All-purpose flour (Maida) - 2 cupsWater - 1 cupVegetable Oil - 2 tablespoonsCabbage, finely chopped - 1 cupCarrots, finely chopped - 1/2 cupOnion, finely chopped - 1/2 cupSpinach, finely chopped - 1/4 cupGreen peas - 1/4 cupGinger, minced - 1 tablespoonGarlic, minced - 1 tablespoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonTurmeric powder - 1/2 teaspoonGaram masala - 1/2 teaspoonSalt - to tasteFresh coriander, chopped - 2 tablespoons

Learn step by step to prepare Vegetable Momo

  • 1
    In a large bowl, combine the flour and water. Knead until a smooth, firm dough forms. Let it rest for 20 minutes, covered.
  • 2
    While the dough rests, prepare the filling. Heat vegetable oil in a pan. Add minced ginger and garlic and saute for a minute.
  • 3
    Add chopped onions and sauté till translucent. Then add the rest of the vegetables, all the spices and salt. Stir well and cook for 5-7 minutes or till vegetables are slightly cooked. Add chopped coriander.
  • 4
    Divide the dough into small balls. Roll each ball into a thin disc of around 3-4 inches in diameter.
  • 5
    Place a spoonful of the vegetable filling in the center of each dough disc.
  • 6
    Carefully bring the edges of the dough together to form a pleated, half-moon shaped dumpling, or seal the edges in any shape you prefer.
  • 7
    Steam the momos in a steamer for 15-20 minutes, or until the dough is cooked and the filling is heated through.
  • 8
    Serve the hot vegetable momos with tomato chutney or sesame sauce.
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