How to make Steamed Momos - Refined flour dough filled with a flavourful mixed vegetable stuffing and steamed to perfection.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined Flour, Mushrooms (मशरूम)

Cuisine : Tibetian

Course : Snacks and Starters

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Steamed Momos

Steamed momos are quite a trend these days and no one is complaining! These delicious steamed dumplings are native to Nepal and Tibet. Apparently the word ‘momo’ in Chinese means ‘steamed bread’. Made with a refined flour dough, momos are filled with an assortment of fillings ranging from vegetarian to non-vegetarian often served with a dipping sauce. This vegetarian momo recipe uses a delicious assortment of mixed vegetables as the filling. Here we have steamed the momos but you can easily go one step ahead and pan fry or even deep-fry them.

For more recipes related to Steamed Momos checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Danish Cheese Balls, Nrg Dosa, Poha Papad, Fish Popcorn Honey Lemon.

Steamed Momos Recipe Card

Steamed Momos

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Steamed Momos Recipe

  • Refined Flour 1 cup

  • Mushrooms

  • Oil 2 tablespoons

  • Spring onions finely chopped 2

  • Ginger finely chopped 1 inch piece

  • Green chilli finely chopped 1

  • Fresh button mushrooms finely chopped 4-5

  • French beans finely chopped 10

  • Carrot finely chopped 1 medium

  • Spring onion greens chopped 1 stalk

  • Bean sprouts 1/4 cup

  • Salt to taste

  • Black peppercorns crushed 8-10

  • Light soy sauce 1/2 tablespoon

  • Cornflour/ corn starch 1 tablespoon

  • Sesame oil (til oil) 1 teaspoon


Step 1

Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.

Step 2

Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté. And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.

Step 3

Mix cornflour in ¼ cup water and add. Cook till thick, take the wok off the heat and cool.

Step 4

ivide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick.

Step 5

Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.

Step 6

Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.

Step 7

Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.

Step 8

Uncover the pan, take the basket out and open it. Serve the momos hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.