Soya Veg Momos

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 Soya Veg Momos – Steamed, Protein rich and Vegan dumplings to cheer your entire family!


Delhi street food star, Momos need no introduction to Delhiites or to those who reside in NCR region in India. Momos are tasty dumplings made with both vegetarian and non-vegetarian options. These have become the latest “fancy” of Delhi and NCR residents. No one knows when exactly Delhi accepted these humble Tibetan dumplings and apparently made them its favorite snack.

 

They are either steamed or fried and are filled with a minced meat or vegetable filling. They are served piping hot and are often enjoyed with a spicy chili-tomato sauce.

Momos are hassle-free to eat and are very easy on the pocket. Maybe this is the reason why the fast-paced Delhiites love the dish so much. It was in the late 90s that the city witnessed a growing interest towards momos. Before that, momos were not a readily available dish in Delhi. These were confined to the food menus of Chinese restaurants and star-rated hotels only.

Usually, you will find chicken or veg momos in Delhi streets especially in Lajpat Nagar, Sarojini Nagar, and in Noida. The filling that these people use is generally Chicken or cabbage-carrot. When I used to stay in India, we (my husband and I) found a Momos Vendor in our area who used to make soya momos. I was so thrilled when we came to know that we have a good vegetarian option for momos!

Ingredients for soya veg momos

Cabbage, carrots, spring onion greens, ginger, garlic and soya granules

How to make wonton wraps at home

Rolled dough and cut it into thin discs using a cookie cutter.

I recreated the same recipe at home and I am so glad that even my kids love this so much. These momos are full of protein and veggies and make a great and healthy snack for kids as well as adults.

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Soya Veg Momos

A healthy and delicious vegan steamed dumpling recipe!

Course Appetizer
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Swati Goyal

Ingredients

To Make Dough

  • 2 cups All Purpose flour or maida
  • 1/2 tsp salt
  • 2 tsp oil
  • warm water to knead dough

To Make the filling

  • 1/2 cup Grated carrots
  • 1 Cup Soy Granules soaked in water
  • 1 cup Shredded Cabbage or cauliflower
  • 1 tbsp finely Chopped Garlic
  • 1 tbsp finely chopped ginger
  • 1/2 cup chopped spring onions

To Make Chili Sauce

  • 5 Whole red Chilies
  • 3-4 Garlic cloves
  • 2 tbsp Tomato Ketchup
  • salt to taste

Instructions

To make the outer cover and filling

  1. Mix the flour, salt, and oil in a bowl 

    Gradually add warm water to knead a soft dough. cover this dough and keep aside for 20 minutes.

    Heat oil in a non-stick pan and add ginger and garlic and saute for a minute.

     Then add carrot and cabbage. Turn around over high heat till all the moisture evaporates. Squeeze the soya granules, and put in the pan and stir it continuously.

    Add the spring onions and mix gently.

    Then mix in the Soya sauce, salt, vinegar and black pepper and mix well. Stir this mixture until the moisture dries up. Turn off the flame and let the mixture cool down.

To Make the momos or dumplings

  1. Roll the dough thin and cut into circles using a cookie cutter or any sharp circular object like steel glass.

    The size of these circular dough discs should be 3 or 4 inches

    Take a disc, wet the edges using your finger and place 1 or 2 tsp filling in the center.

    Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.

  2. Heat water in a steamer or a big pan and bring it to boil.

    Grease your steaming pan and arrange the momos in such a way that they do not stick to each other.

    Cover with lid and let them cook for about 10 minutes until the skin of momos looks shiny and don't feel sticky on toughing.

    Serve hot with  Tomato-chili sauce and enjoy.

To Make Sauce

  1. Soak the red chilies in warm water for 15 minutes.


  2. Mix together everything and grind in the grinder using little water. You hot chili sauce is ready.

Recipe Notes

You can shape in any way you want.You can also make them in idli molds.

You can make any filling of your choice and make momos using the same method. Some combinations I use are Soy-onion momos, Cauliflower-carrot momos, Paneer -veg momos.

 It is very important to make sure that the discs or circles are thin especially at the edges so that the momos cook well while steaming.
Thanks,

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Thanks for stopping by,
Swati.
letscookhealthytonight
Healthy and Delicious Recipes!

23 comments

  1. Vidya Narayan says:

    Swati, these Momos are just shouting to be devoured immediately. Great pictures that tempt me so much. Loved the detailed recipe and the choice of flavours with that lovely fiery sauce.

    Reply
  5. Nivedita Thadani says:

    Very popular snack in my city now a days. I always tasted it when I went to Bangalore but neither tried in my city not tried to make. Lovely presentation. Thank you swati for inspiring me to make these .

    Reply
  6. sara says:

    This is so yumm as me being a vegetarian! I was wondering if you bought the soy granules from the store (Plz tell the brand if yes) or crush the soy chunks ?
    Ty very much!

    Reply
  17. Brian Jones says:

    They look superb, I keep meaning to try these, I love them but have not got round to it… Probably because I’m a real clumsy chap so the idea of forming these parcels is a little intimidating.

    Reply

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