Veg Momos

To make Veg Momos from scratch, start by preparing the dough with all-purpose flour and salt, then gradually add water and knead until smooth. Let it rest for 20 minutes. For the filling, sauté ginger-garlic paste, then add finely chopped cabbage, carrots, and bell peppers. Stir-fry and season with soy sauce and black pepper. Roll out the dough, fill with the vegetable mixture, seal, and steam for 10-15 minutes.

Yes, you can make gluten-free Veg Momos by substituting all-purpose flour with a gluten-free flour blend, such as rice flour or chickpea flour. Ensure that the other ingredients, like soy sauce, are also gluten-free. The texture may vary slightly, but they will still be delicious!

To store leftover Veg Momos, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Steam them directly from frozen when ready to eat.

Veg Momos pair wonderfully with a variety of dipping sauces. Consider serving them with soy sauce, chili sauce, or a homemade spicy dipping sauce made from vinegar, garlic, and chili flakes. You can also serve them alongside a fresh salad or a light soup for a complete meal.

You can customize the Veg Momos filling by substituting or adding vegetables like mushrooms, spinach, or zucchini. Just ensure that the vegetables are finely chopped and sautéed until slightly softened before filling the dumplings. This allows for a variety of flavors and textures in your momos!