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Momos - Sprout Magazine


  • 1 cup of flour
  • pinch of salt
  • ½ tsp oil
  • water, adding one tbsp at the time
  • 3 cloves of garlic
  • 2 spring onions
  • 1 carrot
  • 2 leaves of Chinese cabbage
  • 1 piece of daikon (carrot sized)
  • dash of soy sauce

Vegetable momo’s.

April 1, 2016

Great side dish, soup filling or appetizer to accompany your beer.

How to make it.

  1. Combine flour, salt, oil and water, adding one tbsp at the time until you get a firm dough. Roll into a ball and leave for at least 30m, covered with cling foil.
  2. Chop garlic, spring onion, cabbage, daikon and carrot really fine. Fry the garlic till golden, add the onions, then add the vegetables for a quick stir fry. Once the cabbage has shrunk, add a dash of soy sauce and your filling is ready to go.
  3. Roll out your dough till it is nice and even, about 2 mm thick. Use a glass to cut out circles.
  4. Put a tbsp of filling in the middle of your dough circle. Pinch at the edge to create a nice fold, create another fold next to that and keep on going until your momo is sealed. This might take a bit of practice.


Tibetans love their momos –traditionally these dumplings are filled with minced meat (usually yak) and seasoned with garlic, onion, ginger, soy sauce and Sichuan peppercorn. Momos come in different varieties and can be filled with different types of vegetables, tofu, paneer cheese or soft chhurpi, a local cheese. Families will have their own favourite way of preparing these delicious treats, be it steamed, grilled or deep fried. Momo are very popular but not a typical everyday food – they take a bit of work to prepare, which makes them all the more attractive to prepare together on a gathering of friends or family.

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