Easy, delicious Veg Asian Momos Recipe with step by step instructions and a Video. Steamed dumplings coated in hot, sour, spicy Asian marinade and cooked to perfection.
In my earlier Veg momos recipe post, I discuss everything about Momos, rolling, stuffing, pleating and steaming. In this post we learn how to make Asian Momos. Asian momos are a notch above the regular steamed veg momos because they are soaked in Asian flavors which go very well with the bland veg momos stuffing. Sprinkling of sesame makes it even better.
Like Tandoori Momos, these Asian veg momos are to die for. Asian cuisine is famous for steamed dumplings or dimsums and momos is the Tibetian name for the same recipe. There are many varieties of dumplings found in different parts of the world including China, Nepal, Tibet and even India.
Momos gained popularity as the king of street food because they are quick and convenient to eat, they are steamed which people associate with healthy and they are very cheap. But now people are realizing that momos sold on the street may not be as healthy and convenient as they thought earlier.
The best way to enjoy these steamed dumplings is at home so here’s the veg momos recipe and Asian Hot & Sour momos recipe video followed by the recipe. In this momos video series I have also made three other momo types, Veg Tandoori Momos Recipe, Veg Tex Mex Momos Recipe and Veg Cheesy Momos Recipe. Also check out the irresistible, hot and spicy Momos Chutney Recipe.
Asian Hot & Sour Veg Momos
Easy, delicious Asian Momos Recipe. Steamed dumplings coated in hot, sour, spicy Asian marinade and cooked to perfection.
For Momos Wrapping
- 1 cup Whole wheat flour
- 1/2 cup All purpose flour
- 1/4 cup Rice flour
- Salt to taste
- Water to knead
For Momos Stuffing
- 2 cup Cabbage finely chopped
- 1 cup Onion finely chopped
- 1 tbsp Ginger and garlic paste
- 2 tbsp Oil
- Salt to taste
- 1 tsp Pepper
For Asian Hot & Sour Momos Marinade
- 1 tsp Soy sauce
- 1 tsp Red chili sauce
- 1/2 tsp Vinegar
- 1 tsp Ketchup
- Salt to taste
- 1/4 tsp Pepper
- 1/2 tsp Red chili flakes
- 1/2 tsp Ginger garlic paste
- 1 tsp Momos Spicy Chutney
- Grated carrot, sliced capsicum and onion for garnish
- Sesame seeds for garnish
Knead the dough for momos by mixing whole wheat flour, all purpose flour, rice flour, salt with water. Knead into a medium soft dough. Cover and keep aside.
For the stuffing, heat oil in a heavy sauce pan. Add ginger garlic paste once hot. After a minute, add onions and saute till transparent.
Add cabbage, salt and pepper. Mix well, cover and cook until soft and done. Should take around 7-10 minutes.
Roll out big thin rounds if making “Jumbo Momos” or small thin rounds if making “Regular size Momos”.
Place 4 tbsp of the stuffing for “Jumbo Momos” in the center. Start folding from one end by making small pleats. Continue till you make pleats throughout. Now carefully pinch the two ends together. Similarly make the others. With this dough, I could make 6 jumbo momos.
Prepare the bamboo or steal steamer and once the steam is built up, place the momos in the steamer and steam for about 8 to 10 minutes or until cooked through. Since it’s whole wheat, it will take a bit more time to cook than the “maida (all purpose flour) version.
Take them out of the steamer and allow them to cool.
In the meanwhile, make the asian marinade by mixing together all the ingredients under marinade in a big bowl.
Place the cold momos in the marinade and allow to stand for 10 minutes or more (if time permits).
Now place some oil in a pan for shallow frying these momos.
Fry from both sides and serve hot with momo chutney.