Steamed Vegetable Momos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Flaky dumplings filled with a fragrant mix of cabbage, carrots, and ginger, steamed to perfection and served with a vibrant herb chutney. This asian-inspired quick meals (vegetarian) ready in about 60 minutes pairs all-purpose flour, warm water, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 teaspoon salt
• 1 cup, finely chopped cabbage
• 1/2 cup, finely chopped carrots
• 1/4 cup, finely chopped onion
• 2 cloves, minced garlic
• 1 tablespoon, grated ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 2 tablespoons vegetable oil
• 1/2 cup, chopped cilantro
• 1/4 cup, chopped mint
• 1/4 cup rice vinegar
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Combine 2 cups all-purpose flour and 1/4 teaspoon salt in a bowl. Gradually add 1/2 cup warm water while stirring until a dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.
2. Step 2: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1/4 cup chopped onion and cook until golden (3-4 minutes). Add 2 minced garlic cloves and 1 tablespoon grated ginger, cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup chopped cabbage, 1/2 cup chopped carrots, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar. Cook for 5 minutes until vegetables are tender, then remove from heat and cool.
4. Step 4: Divide rested dough into 4 equal pieces. Roll each piece into a 4-inch circle on a floured surface. Place 1 tablespoon filling in the center of each circle, fold in half, and crimp edges with a fork to seal.
5. Step 5: Place momos in a steamer basket lined with parchment paper. Steam over boiling water for 10 minutes until dough is translucent.
6. Step 6: While momos steam, mix 1/2 cup chopped cilantro, 1/4 cup chopped mint, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon red pepper flakes in a small bowl to make chutney.