Momos
Ingredients
- 2 cups all-purpose flour (maida)
- ¾ cup warm water
- ½ tsp salt
- For veg filling: 1 cup finely shredded cabbage, ½ cup grated carrot, ¼ cup spring onion, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp ginger finely grated, salt and pepper
- For chicken filling: 250g minced chicken, 2 tbsp finely chopped onion, 1 tbsp ginger-garlic paste, 1 tsp soy sauce, 1 tsp sesame oil, salt and pepper
- Oil for greasing steamer trays
Steps
- 1
Make the dough
Mix flour and salt. Add warm water gradually, kneading until a smooth, firm dough forms. Cover with a damp cloth and rest for 20 minutes.
- 2
Prepare the filling
For veg: Salt the cabbage, squeeze out moisture, then mix with all remaining filling ingredients. For chicken: Mix all ingredients together until well combined. Both fillings should be dry — excess moisture makes the wrappers soggy.
- 3
Roll the wrappers
Divide dough into small balls (about the size of a marble). Roll each into a thin circle, about 8–9 cm in diameter. The edges should be thinner than the centre.
- 4
Fill and fold
Place a teaspoon of filling in the centre. Fold the wrapper in half, then pleat the edges in a series of small folds to seal. Or use any fold that seals completely — the half-moon shape is the easiest for beginners.
- 5
Preheat steamer
Fill electric steamer with water and preheat for 5 minutes. Lightly oil the steaming trays.
- 6
Steam
Place momos in the steamer trays, leaving space between each (they will expand). Steam at high for 12–15 minutes until the wrappers are translucent and the filling is cooked through.
- 7
Serve hot
Serve immediately with momo chutney (tomato chilli dip) or soy sauce and chilli oil.
Tips for Best Results
💡 Squeeze moisture from the filling
Watery filling is the main cause of broken momos. Squeeze salted cabbage to remove as much water as possible before mixing.
💡 Keep unused dough covered
Momo dough dries out fast. Keep balls you are not immediately rolling under a damp cloth.
💡 Oil the steamer trays
Even slightly sticky momos will tear when you try to remove them. Oiling the trays or using parchment paper prevents this.
💡 Do not overcrowd
Momos need space to steam evenly. Leave at least 1 cm gap between each one.
About this recipe ↓About this recipe ↑
Momos Are Made for the Electric Steamer
Momos — the beloved Tibetan-origin dumpling popular across India — are a steam-cooked dish by definition. A bamboo steamer over a wok on a gas stove has always been the traditional method. But an electric steamer does the job equally well, with more consistent results and far less monitoring.
The electric steamer maintains a steady temperature for the entire cook time, giving you uniformly soft, moist momos every single time — no risk of some dumplings drying out because one side of the steamer ran hotter than the other.
More details ↓More details ↑
The Electric Steamer Opens Up Your Menu
Momos join idli, dhokla, and steamed fish as just some of the dishes you can make in an electric steamer without gas. Explore the full collection.
