Vegetarian Momos
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This is a recipe for quiet days. Contemplative days. Days when you want to be more, learn more… and find out what you’re made of. With each fold you evolve. Listening becomes easier. Being present is the only option.Today’s recipe is entirely vegetarian, made from a a traditional combination of cabbage and carrot, seasoned with golden turmeric, fresh ginger and sweet onion. You’ll find similar recipes south, towards India and across Tibet, through China.From what I understand you can fold your momos in circles or half moons. The circles are typically used for meat while the half moons are typically reserved for vegetarian. You can also steam or deep fry them, although steaming is the most popular.
Servings Prep Time
50 momos 45 minutes
Cook Time
45 minutes
Servings Prep Time
50 momos 45 minutes
Cook Time
45 minutes
Vegetarian Momos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a recipe for quiet days. Contemplative days. Days when you want to be more, learn more… and find out what you’re made of. With each fold you evolve. Listening becomes easier. Being present is the only option.Today’s recipe is entirely vegetarian, made from a a traditional combination of cabbage and carrot, seasoned with golden turmeric, fresh ginger and sweet onion. You’ll find similar recipes south, towards India and across Tibet, through China.From what I understand you can fold your momos in circles or half moons. The circles are typically used for meat while the half moons are typically reserved for vegetarian. You can also steam or deep fry them, although steaming is the most popular.
Servings Prep Time
50 momos 45 minutes
Cook Time
45 minutes
Servings Prep Time
50 momos 45 minutes
Cook Time
45 minutes
Ingredients
  • 1 Tbsp ginger root
  • 1 tsp ground turmeric
  • 2-3 Tbsp vegetable oil
  • 5 cups green cabbage (diced) – about 1 small
  • 2 large carrots , shredded (about 2 cups)
  • 1/2 large onions , minced (about 1 heaping cup)
  • salt
  • pepper
  • 1 package Wonton wrappers , cut into circles
  • fresh cilantro , torn (for garnish)
Servings: momos
Units:
Instructions
  1. Grate, chop, and shred your way through a colorful collection of veggies.
  2. To get the cabbage as fine as possible, cut it first in strips, then crosswise to make small dice. The smaller the pieces, the easier it is to stuff the momos.
  3. Cook the fresh ginger and golden turmeric in oil for about a minute. Add onion and cabbage, then season with salt and pepper. Cook until softened and neon yellow (that’s thanks to the turmeric).Remove the glorious, florescent mixture from the heat. Stir in the deep orange carrots. Set the vivid mixture aside to cool.
How to fold the Momos:
  1. First, add a bit of water around the inside edge of the wrapper, then add a small spoonful of stuffing. To make the half moon shape you must use round wrappers (you can just cut them with a cookie cutter if they are square, that’s what I did).
  2. Next, use your fingers to pinch together a little mountain ridge.Press that ridge down towards you, crimping together the edge.Now create a second ridge by pressing the top layer of dough together again.And fold it over towards you.Keep going until you have a line of beautiful, evenly spaced ridges. The momos will naturally curve like the moon as you go.
  3. Steam in an oiled steamer (metal is traditional, but I used bamboo and that worked wonderfully as well) until the dough is cooked through.NOTE: Mine took about 30 minutes. Depending on what wrappers you use, cooking times will most likely vary. Please adjust as needed. I consider this a great excuse to sample the momos as you go!
  4. Serve with chili sauce, achar, or even soy sauce. I used sirracha, because that’s what I had in the fridge.