Spiced Cabbage and Carrot Momos with Tibetan Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky dumplings filled with a savory blend of cabbage, carrots, and Tibetan spices, served with a fiery chili oil drizzle. This asian ready in about 65 minutes pairs All-purpose flour, Water, Cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 50 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 2 cups all-purpose flour and 1/2 cup water to form a smooth dough. Knead 5 minutes until elastic, then cover and rest 30 minutes.
  2. Step 2: In a separate bowl, combine 2 cups shredded cabbage, 1 cup grated carrots, 1/2 cup minced onion, 1 tablespoon minced ginger, 2 minced garlic cloves, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
  3. Step 3: Divide rested dough into 8 equal portions. Roll each into 4-inch circles with a rolling pin.
  4. Step 4: Place 2 tablespoons filling in center of each circle. Fold dough over to form half-moons, then crimp edges with a fork to seal.
  5. Step 5: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry momos 3-4 minutes per side until golden brown.
  6. Step 6: Serve hot with 3 tablespoons Tibetan chili oil for dipping.

Frequently asked questions

How long does Spiced Cabbage and Carrot Momos with Tibetan Chili Oil take to make?

Total time is about 65 minutes (50 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Cabbage and Carrot Momos with Tibetan Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Spiced Cabbage and Carrot Momos with Tibetan Chili Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Cabbage and Carrot Momos with Tibetan Chili Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Cabbage and Carrot Momos with Tibetan Chili Oil?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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