Protein-Packed Vegetable Momos

Although momos are not the most well-known type of dumpling, after eating my first momo a month ago, I was hooked. This decadent and tasty treat is a great dinner or lunch to shake up your food routine.

As a vegetarian of eight years, I have found ways to eat the necessary nutrients and stay healthy, so this momo recipe is one of my go-to's! With lots of protein in a serving of just three momos, these little delicious bundles are protein-packed and a great way for meat-eaters to dip their feet in the water and step out of their comfort zone.

For momo filling:

1/2 block firm tofu (I used high-protein too)

1/2 cup soya bean chunks

1 1/2 cup shelled, frozen edamame (soybeans)

1 cup cremini mushrooms

5 tbsp soy sauce

2 tbsp sesame oil

For momo dough:

1 1/2 cup flour

3/4 tsp oil

1/3 cup water

1/2 tsp salt

For tempering:

1 green chili

1 tbsp ginger-garlic paste (or 2 cloves garlic and 1/2 inch ginger)

2 tbsp neutral oil

5-10 curry leaves (optional)

1/2 tsp cumin seeds (optional)

A pinch of asafoetida (optional)

For sauce:

1 tsp chili sauce (like sambal or sriracha)

1 tbsp soy sauce

1 tbsp vegetarian oyster sauce or mushroom sauce

1 tsp mirin (or 1/2 tsp honey)

1/2 tsp rice wine vinegar

Momo dough is extremely easy and fun to make. First, place 1 1/2 cups of all-purpose flour in a bowl. Next, add the 3/4 tsp oil and 1/2 tsp salt before slowly adding the 1/3 cup of water. Add the water in increments, in between kneading the dough. Once the dough is kneaded into a small ball, place it in a bowl and cover with a cloth.

The filling for these momos is very simple to make. First, boil the 1 1/2 cup frozen edamame for 5 minutes. Next, do the same thing with the 1/2 cup of soya bean chunks. Next, using a food processor, separately pulse the soya bean chunks, 1 cup of cremini mushrooms, and edamame. After grinding these ingredients, take out the tofu and crumble it into small chunks.

Once all of the ingredients are ready, heat a pan on medium heat with a drizzle of 2 tbsp sesame oil. First, add the tofu. The tofu generally takes five minutes of frying in the sesame oil before it is done. After about two minutes, add 2 tbsp of soy sauce. Next, move the tofu aside to another bowl and place the ground mushrooms in the pan. After about three minutes, add the soya bean chunks and edamame. Add the remaining 3 tbsp of soy sauce and fry for a couple of minutes. Remove the mixture from the stove and place it in a bowl with the tofu.

Cover with a plate and start making the tempering!

Arguably the easiest step in the process, making tempering is an essential part of Indian dishes like dal. I decided to make a tempering for these momos as well. First, add 2 tbsp of neutral oil (I used corn oil) and (optionally) add the 1/2 tsp cumin seeds. Once these seeds splutter, add 5-10 curry leaves and a pinch of asafoetida. Next, quickly add one diced green chili and 1 tbsp of ginger garlic paste. After about a minute, take the tempering off the stove and add it to the filling.

To roll the momo dough, first take out the dough ball from the bowl and split it into roughly 1 tsp pieces. Roll these pieces into flattened balls and place them on top of a piece of wood or cutting board for rolling. Sprinkle flour on the surface and on top of the piece of dough before rolling into circles. Use a rolling pin to gently spread the dough back and forth until it becomes relatively thin. Your momo wrappers are done!

To fill and crimp the momos, first take about two spoons of filling and place them in the middle of a momo wrapper. Next, use your fingers to gently take the edge of the wrapper to the middle and crimp it by folding the edges in until the whole dumpling is sealed. After the momo is sealed, I like to twist off the very top for it to not become doughy after steaming. Then, oil the outsides of your momos and place them on a plate (This recipe made about 12 large momos for me)

To finish making the momos, use a steamer basket or idli steamer to steam the momos in an instant pot or normal pot for 6 minutes. While the momos are steaming, make the sauce. In my opinion, this delicious sauce makes the momos perfect. to make this sauce, I combined 1 tsp chili sauce (like sambal or sriracha), 1 tbsp soy sauce, 1 tbsp vegetarian oyster sauce or mushroom sauce, 1 tsp mirin (or 1/2 tsp honey), and 1/2 tsp rice wine vinegar. After taking out these delicious bundles from the steamer, just spoon the sauce on and serve!

Enjoy these momos! They are simply delicious and will leave you pleasantly full after any meal!