Here is a vegetarian Nepali (soys chunks )momo recipe that you must try. Serve it with the dipping sauce for the momos to give them an extra flavor boost.
Vegetarian momos recipe made with soybean filling is the perfect alternative. They are just as delicious as non-vegetarian ones! Simple to make and one of my favorite veg momo recipes to go. It tastes similar to meat ones, and you can serve this vegetarian momo with sauce/ achar or jhol soup. So, here’s my simple and easy homemade vegetarian Nepali momo recipe.
Table Of Contents
Ingredients You Need For Vegetarian Momo Filling
- You can make veg momo with any vegetable of your choice, like a bean, potato, or paneer, but I am using soya chunks as a key ingredient as it tastes more delicious.
- White onion
- Red chili powder
- Momo masala powder
- Black pepper
- Soy sauce
- Any vegetable oil of your choice
Vegetarian Momo Wrapper Ingredients
Making momo wrappers from scratch is the most time-consuming part of the process. If you prefer, you can buy wonton wrappers from the grocery store to save time. For this recipe, I am making wrappers from scratch.
- All-purpose flour
- Any purpose flour suitable for baking.
- Lukewarm water
Step-By-Step Instructions With Photos
#1 Soyachunks is the main ingredient for veg momo. Soak soya chunks in hot water for 10-15 minutes until soft, then squeeze all the water from them. Transfer them to a bowl and set them aside.
#2 Add all the chopped vegetables, cabbage, onion, garlic, ginger, cilantro, and 1/3 cup of water to the food processor. Blend it until they are chopped finely.
#3 Place the squeezed soy chunks in your processor and blend it until all soy chunks are finely processed. Combine all processed vegetables in a large bowl until thoroughly combined.
Tips: You can chop vegetables by hand, but I am using a food processor to chop them; it’s quick and convenient.
#4 Heat one tablespoon of oil in a pan on medium heat. Add 1/4 teaspoon of fenugreek seed. Let it cook until the fenugreek seed color changes to brown, then add all processed soybean, veggies to the pan.
#5 Then add all seasonings( 1/4 teaspoon of turmeric powder,1/4 teaspoon of red chili powder, and one teaspoon of momo masala powder, salt to taste, 1/4 teaspoon pepper, and /12 tablespoon of soy sauce. Cook it for a min or two. Combine them well and set them aside.
Momo Dough Instructions
#6 Add 2 cups of flour in a bowl, slowly add 1/3 cup of warm water, and knead the dough thoroughly until it’s firm but not sticky. Cover it for 10 mins.
Tips: Add water little by little to the mixing bowl. Knead it until you get fine, smooth dough.
#7 Use your hands to roll out a small round-shaped ball. Then using a rolling pin, roll the dough into a small circle on your wooden surface, keeping the edges thin.
#8 Put one tablespoon of filling in the center of each wrapper. Begin pleating the wrapper from the sides towards the center using your index and thumb fingers. When joining the pleats, press gently and close to create a round dumpling.
#9 Grease the momo tray with oil before arranging the momos. Arrange momos accordingly.
#10 Fill a pot with 10 cups of water, bring the water to a boil, then place your dumplings in one layer without touching each other. Steam it for 15mins on high heat.
Did you prepare this recipe?
Please let me know what you think by commenting down below. I am looking forward to reading what you experienced and how it went!
Vegetarian Nepali Momo Recipe (Veg Soya chunks Momo)
- 1 ⅓ cup Soya chunks
- 1½ cup Chopped cabbage
- ½ cup Chopped onion
- 2 cloves Garlic
- 6 g Ginger
- 2-3 Cilantro leaves
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chili powder
- 1 tsp Momo masala
- 1 ½ tbsp Oil
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Salte (As per taste)
- 1/2 tbsp Soy sauce
- 1/4 tsp Pepper powder
- 2 cup Flour
- 1/3 cup Warm water
- Soak 1 1/3 cups of soya chunks in hot water for 10-15 minutes until soft, then squeeze all the water from them. Transfer them to a bowl and set them aside.
- Add all the chopped vegetables, cabbage, onion, garlic, ginger, and cilantro to the food processor.
- Place the squeezed soya chunks in your processor and blend them until all soy chunks are finely processed.
- Combine all vegetables in a large bowl until thoroughly combined.
- Heat 1 1/2 tablespoons of oil in a pan on medium heat. Add 1/4 teaspoon of fenugreek seed. Let it cook for a min on high heat.
- After that, add 1/4 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, one teaspoon of momo masala powder, 1/4 teaspoon of black pepper, 1/2 tablespoon soy sauce, and salt to the filling. Combine all ingredients well. And cook it for a min or two, and set them aside.
- Make a dough by adding 2 cups of flour in a bowl and 1/3 cup of warm water, and knead the dough thoroughly until it's firm but not sticky. Cover it for 10 mins.
- Make a small round-shaped ball using your hand, and then using a rolling pin, roll the dough into a small circle on your wooden surface, keeping the edges thin.
- Put one tablespoon of filling in the center of each wrapper. Begin pleating the wrapper from the sides towards the center using your index and thumb fingers. When joining the pleats, press gently and close to create a round dumpling.
- Grease the momo tray with oil before arranging the momos. Arrange momos accordingly.
- Steam momo for 15mins on high heat until it has a shiny outer covering. (That's how you know its ready)
- Once cooked, serve with your favorite momo achar.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!