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Steamed Momos.

Steamed vegetables encased in flour dumplings and steamed in a bamboo basket over cabbage leaves.


  • Refined flour (maida)
    1 cup
  • Oil
    2 tablespoons
  • Spring onions finely chopped
  • Ginger finely chopped
    1 inch piece
  • Green chilli finely chopped
  • Fresh button mushrooms finely chopped
  • French beans finely chopped
  • Carrot finely chopped
    1 medium
  • Spring onion greens chopped
    1 stalk
  • Bean sprouts
    1/4 cup
  • Salt
    to taste
  • Black peppercorns crushed
  • Light soy sauce
    1/2 tablespoon
  • Cornflour/ corn starch
    1 tablespoon
  • Sesame oil (til oil)
    1 teaspoon.


Step 1

Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.

Step 2

Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté. And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.

Step 3

Mix cornflour in ¼ cup water and add. Cook till thick, take the wok off the heat and cool.

Step 4

ivide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick.

Step 5

Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.

Step 6

Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.

Step 7

Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.

Step 8

Uncover the pan, take the basket out and open it. Serve the momos hot.