Traditional Nepalese Vegetarian Momo Recipe (Step-by-Step)​

Have you ever bitten into a steaming, spiced Nepali vegetarian momo​ and wondered how to recreate that perfect, juicy filling at home? These ​Himalayan vegan dumplings​ are a beloved street food, but making them from scratch is easier than you think!

In this guide, we’ll walk you through:
✅ A foolproof momo dough tutorial​ (no tearing or sticking!)
✅ A flavorful plant-based filling​ (no tofu or mock meats—just veggies & spices)
✅ A creamy, dairy-free chutney​ that rivals any Kathmandu street stall

Let’s roll up our sleeves and make the best vegan momos​ you’ve ever tasted!

Why Nepalese Momos Are Perfect for Vegetarians​

Unlike Tibetan or Bhutanese momos (which often use meat), Nepali momos​ have a strong vegetarian tradition. Many Himalayan Buddhists avoid meat on holy days, leading to creative ​plant-based Himalayan snacks​ like:

• Kothey momo​ (pan-fried with crispy bottoms)
• Steamed jhol momo​ (served in a spicy broth)
• C-shaped chhoila momo​ (stuffed with fermented flavors)

Our recipe sticks to the classic steamed version—soft, juicy, and 100% vegan-friendly.

Ingredients You’ll Need​

For the Momo Dough​ (Makes ~20 dumplings)

• 2 cups all-purpose flour (or half whole wheat for fiber)
• ½ tsp salt
• ¾ cup warm water (adjust as needed)

For the Vegan Filling​

• 1.5 cups finely chopped cabbage
• ½ cup grated carrot
• ¼ cup chopped spring onions (green part only—no bulbs for Jain/Satvik)
• 2 tbsp minced cilantro
• 1 tbsp grated ginger
• 1 tsp minced garlic (skip for strict Jain)
• 1 tbsp sesame oil
• ½ tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt & pepper to taste

For the Dairy-Free Chutney​

• ½ cup roasted tomatoes
• 2 tbsp sesame seeds
• 1 green chili (adjust to spice preference)
• 1 tbsp lemon juice
• ¼ cup water (for blending)
• Salt to taste

Step-by-Step Momo Recipe​

1. Make the Dough (Easy Momo Dough Tutorial)​

1. In a bowl, mix flour + salt.
2. Gradually add warm water, kneading until smooth (5-7 mins).
3. Cover with a damp cloth and rest for 30 mins​ (this prevents tearing).

Pro Tip:​ Dough should be ​soft but not sticky—like playdough!

2. Prepare the Filling (Nepali Vegetarian Momo Magic!)​

1. Heat sesame oil​ in a pan. Sauté ginger (and garlic if using) for 30 secs.
2. Add cabbage, carrot, and spices. Cook for ​3-4 mins​ until veggies soften but stay crunchy.
3. Turn off heat. Mix in cilantro and spring onions. Let cool.

Secret Trick:​ Squeeze out excess water from the filling—this keeps momos from getting soggy!

3. Shape & Fold Momos (4 Easy Styles)​

1. Roll dough into 3-inch circles​ (keep unused dough covered).
2. Place 1 tbsp filling​ in the center.
3. Classic Pleat Method:​Pinch one edge, then fold small pleats toward the center (see video below).
4. No-Pleat Hack:​ Simply seal into a half-moon and press edges with a fork.

First time?​ Start with ​enclosed balls—they’re foolproof!

4. Steam to Perfection​

1. Line a steamer with cabbage leaves or parchment paper​ (prevents sticking).
2. Arrange momos 1 inch apart​ (they expand!).
3. Steam for 10-12 mins​ over boiling water.

Don’t Have a Steamer?​ Use a ​colander over a pot of water​ (cover with lid).

5. Make the Dairy-Free Chutney​

Blend all chutney ingredients until smooth. Add water as needed for a dippable consistency.

Serving Suggestions​

🔥 Hot Momo Tips:​​

• Serve immediately with chutney + a side of pickled radish.
• For pan-fried kothey momo, shallow-fry steamed momos until crispy.
• Jhol momo variation:​ Dunk in a light tomato-based broth.

Why This Recipe Works​

✔ Authentic taste​ without meat or dairy
✔ Jain/Satvik-friendly​ (skip garlic if needed)
✔ Freezer-friendly—steam extras for later!

Final Thought: Momo-Making is Easier Than You Think!​

Once you master the dough and folding technique, you’ll whip up ​Nepali vegetarian momos​ faster than a Kathmandu street vendor. These ​vegan dumplings​ are perfect for parties, snacks, or even meal prep.