Momo-Style Steamed Dumplings with Cumin-Dusted Sauce

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy dumplings filled with spiced vegetables, steamed to perfection and served with a fragrant cumin-spiced sauce. This Asian recipe, ready in about 65 minutes, pairs all-purpose flour, water, mixed vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 4 Nepali cuisine 280 cal/serving

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Ingredients

1 cup all-purpose flour
1/4 cup water
1 cup, finely chopped (carrots, cabbage, mushrooms) mixed vegetables
1/2 cup grated cheese
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp red pepper flakes
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp cumin seeds
1/4 cup water

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Instructions

Step 1: Mix 1 cup all-purpose flour and 1/4 cup water to form a dough. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.
Step 2: In a bowl, combine 1 cup finely chopped mixed vegetables, 1/2 cup grated cheese, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp red pepper flakes. Mix well.
Step 3: Roll the dough into thin circles and place about 2 tablespoons of filling in the center. Fold and seal the edges to form dumplings.
Step 4: Steam the dumplings for 10 minutes until cooked through.
Step 5: Heat 2 tbsp vegetable oil in a small pan over medium heat. Add 1/2 tsp cumin seeds and cook until fragrant (about 30 seconds). Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 cup water. Simmer for 2 minutes.