Momos Recipe with a veg cheese stuffing and fried for an extra crispy momo.
Tibetan and Nepali momos specialties as you can find them on your journey to Goa!
Learn how to make your own momos with the momos recipe below.
When you visit Goa, the unique tropical Indian coastline state, you will definitely take around and visit different restaurants.
The choice of restaurants is gigantic here during the tourist season, which by the way is happening between November and April every single year.
You can dine Indian, Italian, French, Chinese, Greek, German, Vegan, Pescetarian you name it!
Of course not all restaurants are perfect or otherwise, I would be dining out every single day and introduce you to some cool eateries but that’s another story for another day.
Among all the International eating joints, one cuisine seems to be forgotten.
Nepali and Tibetan food should be high up there with the others because their food is some of the healthiest out there and of course, I am a fan of the food flavors.
At least while having scanned through several restaurant and beach shack menus I noticed that one Nepali and Tibetan dish always shows up the famous Momos!
What are Momos?
Momos are basically Tibetan and Nepali flour dumplings stuffed with vegetables or non-veg fillings.
From what I understand, the traditional momos are steamed and commonly served in or with a clear soup.
The popular version in Goa are crispy fried momos, frequently even stuffed with chicken or beef.
Of course very nontraditional but very delicious!
My husband loves my fried momos recipe with veg and cheese but I have to confess I prefer the steamed version of veg and cheese.
The momo filling is not spicy and therefore I always suggest food struggling Indian visitors to check out momos first.
Momos are a great way to get into Asian food and believe me you won’t be disappointed!
There are 2 main momo sealing versions here that I learned and I would like to share this knowledge with you.
The “bun” sealing version, or how I call it, is actually more suitable for the steaming process but if you have a deep frying pan ready then this momo form will work as well.
The crescent-shaped momos are more suitable for frying since they can be easily turned without that the wonderfully crafted shape gets smashed.
I leave the choice up to you!
Serve with Sweet Chili Sauce Dip.
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Fried Veg Momos Recipe
Ingredients
For the dough:
- 200 grams All-purpose Flour
- pinch Salt
- 120 milliliter Water
For the stuffing:
- 60 grams Carrot
- 200 grams Cabbage
- 1 Onion
- 1 Tablespoon Ginger + Garlic
- pinch Salt
- pinch Black Pepper
- 80 grams Grated Cheese mild Cheddar, Raclette type
- 1 Tablespoon Cilantro chopped, aka Coriander
- 1 Tablespoon Vinegar
- 4 Tablespoons Water
For the frying:
- Cooking Oil
Instructions
- For the momos recipe dough, mix the flour and salt first. Make a well in the center and add the water.
- Mix the whole content and work the dough out for a short time until smooth. Keep aside covered with a cloth for 20 minutes to rest.
- In the mean time, grate your carrot and cabbage thin. Chop your onion small. Heat up a pan and add 1 Tablespoon Oil and fry the onion first translucent, then add the grated carrot and cabbage and stir fry frequently while adding in the ginger garlic paste, salt, pepper, ajinomoto, coriander, vinegar and water. Stir fry until the vegetables are all soft and cooked and until the mixture is more dry. Keep aside to let cool a bit.
- In a mixing bowl add the grated cheese and the previously fried vegetable mixture.
- Combine the whole content well and keep aside.
- Grab your dough and work it out again shortly with some extra flour so that it doesn’t stick on.
- Form into a big fat sausage and cut same sized pieces. Roll those in turn into smooth balls. Flatten and continue to roll them out into thin roundish circles.
- If you want to make crescent shaped momos then place some of the filling (about 1 1/2 Tablespoon full) onto one side more towards the center of the rolled out flat dough.
- Fold over one side, wet the ending with a drop of water and twist in edges as shown. Do that with the remaining dough or…
- shape the dumplings into buns by placing some of the momos recipe filling (again about 1 1/2 Tablespoons of the filling) into the center. Wet the edge and fold in 3 sides to the center and hold and fold in the new 3 corners to the center.
- Press and twist it at the center together so that it is properly sealed. Do that with the remaining dough or choose the crescent version.
- Heat up a pan or deep frying pan (I used a simple pan because I wanted to save oil but I suggest that you use a deep frying pan or the Western style home deep frying machines) and wait for the oil to get hot. The oil should never smoke, that’s very unhealthy and dangerous too!
- To test if the oil is hot enough just take a piece of dough and drop it in. If it bubbles, it’s a good sign and you can go ahead and drop a batch of the momos.
- Fry the momos for a few minutes first on one side until golden and then turn and fry on the other side until golden. Take out from the oil and drain excess oil on a paper towel.
- Serve hot with a spicy tomato sauce!
Nutrition
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Love these delicious little hand pies. Great for food on the go!
I would like to suggest a much better dipping. Grind roasted peanuts by a hand-grinder and then start adding boiled tomatoes into the mixture until a coarse puree is formed. The mixture should have a light pink-ish color. Optionally, add salt as desired and add dried chilly (not chilly powder) for an added zing! best with boiled dumpling 😉
I don’t know what they put in cheese momo dipping made in local shops here but it brings out an incredible taste. You should do some more research. It is possible to make momos tastier! ~ my mouth is watering after writing this sentence; off to eat some momo 🙂
btw. your recipe is really good but it still has a lot of room to improve 🙂
love from Kathmandu, Nepal 🙂
Hey Siddhant,
Thank you for your input, I will look into your recipe. 🙂
I will try yours and if I it’s awesome I will post it here and credit you for it for course. 😉
Thanks for sharing your experience with us…
It seems like a very delicious recipe. I am going to prepare it tomorrow for my family.
Thank You!
Thank you for sharing veg momos recipe.I have seen so many recipes but most of them are non veg so I couldn’t try.. I am bookmarking this recipe..
I love momos, I love cheese and this sounds amazing. I just can’t wait to try this out. YUMMY!
Fried dough with a yummy cheese filling??? What’s not to love?
Didn’t know these were called momos and definitely didn’t know how to make them. Love these delicious bites and your filling sounds wonderful. Thanks for this post! I will definitely be benefiting from it.
Finally! So these are the famous momos! A friend of mine has been talking about them with dreamy eyes for years… and your momos look so luscious I can now understand why she misses them so much!
Thank you for sharing this (unusual for me) dumpling recipe!
These look amazing! I’ve never heard of momos before but I’ll definitely be giving these a go 🙂
Helene, thank you very much to share with us about Momos. I eagle to try the steamed version too!
These sound delicious! Thanks for introducing us to a new dish!
How lucky you are to have access to such a great variety of restaurants! Our choices are very limited here, but every once in a great while something new pops up. Your momos look wonderful and I so glad you chose the veggies ones to share. Could definitely make a meal out of these. The pastry looks surprising easy, too! Thanks for sharing!
everyone in my family would love love this. It looks like it would just melt in your mouth
I can gorge on these momos!
Reminds me of pierogies. I love any kind of stuffed dough!
Helene, these look ad sound fantastic!!! I would love to try one of those –
Thanks for sharing this with #Sunday Supper, it looks yummy!
Oh lord…my mouth is positively watering! Momos, and that too with cheese? You have me sold!
The Momo you’ve fried up with cabbage, carrots and cheese looks to be so comforting. I can see how the spiced challenged would find these a welcome relief =)
I know I would love these and eat a bunch!! They look fantastic. 🙂
Love momos: have made variations thereof for decades ~ as I adore all kinds of steamed dumplings have to admit usually making them [albeit a little more spicily 🙂 !] by that methodology: often for Westeners with drinks ere a typical ‘Himalayan’ dinner is served – lovely!!
I had momos in India last time I went and fell in love – so glad I can make them at home now 😀
Wow!
Cheers
CCU
What yummy little pockets!!
We’re quite dumpling mad here so these momos would be wolfed down in no time at all! 😀
These look beautiful and so tasty Helene. I could eat something like this daily.
Never had momos before but they look so good!
I love momos, reminds me of college days. Fried ones are even better than the steamed ones. The stuffing is so healthy and colorful.
These sound amazing! I’ve never heard of a momo but I need to make myself some!
Never heard of a momo before!! They look fabulous. Great post. Thanks for sharing on #SundaySupper!!
I’m with Susan–I love dumplings of all kinds–sign me up!
Never had a momo and now I want one of yours!
You made your own dumpling wrappers!!! You rock!
Oh what yummy dumplings! Crunchy fried or soft steamed would be a hard choice. Or just do both.
Those look delicious, Helene, no matter which shape you make them in! But I think I’m on your husband’s side, fried over steamed every time. It’s the crunch!
I’ve never met a dumpling I didn’t like! This is a new dish to me, but I’m sure it’ll soon be an old friend – your momos look spectacular! Good stuff – thanks.
Mmmm..I think both versions sound amazing, Helene. I love the filling in yours, too.
I love all the wonderful recipes you introduce our #sundaysupper group to. This one looks fabulous!
Dough stuffed with cheese? No wonder everyone loves momos! They sound terrific!
I love dumplings of all kinds and these sound delicious!
I never heard of these, but I would sooooooooooo love them! Great recipe!!
They remind me of fried Chinese jiaozi (dumplings). I love veggie filling.