Veg Cheese Momos Recipe Video | How to make Veg Cheese Momos
An easy, delicious Cheese Momos Recipe with step by step instructions and a Video. Steamed dumplings coated in a creamy, cheesy, slightly spicy marinade and cooked to perfection.
Cheese makes everything good, isn’t it? Here cheese enhances the flavor of the Cream Jalapeno and Mustard Sauce which is used to coat the momos in. These Cheesy, slightly pungent, slightly spicy momos is knock your socks off good! They are so good that I am ready to elevate them to the level of Tandoori Momos I made a few days back :-). Tandoori momos are the best but cheese momos are equally good if not better.
Make this creamy , cheese sauce and coat the momos before pan frying them to perfection. Here’s the Veg momos recipe and Veg Cheese 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 Asian Hot & Sour Veg Momos Recipe. Also check out the irresistible, hot and spicy Momos Chutney Recipe.
Vegetarian Cheese Momos Recipe
Easy, delicious Cheese Momos Recipe. Steamed dumplings coated in a creamy, cheesy, slightly spicy 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 Cheesy Momos Marinade
- 1/4 cup Cream
- 2 tbsp Cheese spread
- 1 tsp Mustard Sauce
- Salt to taste
- 1/4 tsp Pepper
- 1 tbsp Jalapenos pickled, chopped
- 1 tsp Lemon juice
- Mozzarella cheese grated and Jalapenos 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.
For the momos chutney, apply some oil on tomato skin and char on open gas. Turn them at regular intervals to get a nice char throughout. Remove the charred skin once done.
Make a chutney with de-skinned charred tomatoes, garlic, chili paste and salt.
In the meanwhile, make the four marinades (or one of your choice).
Mix together the respective ingredients for marinades in separate big bowls.
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.