Vegetable paneer momos are dumplings with a big burst of flavor which are served with a street style tomato – chilli momo chutney. They are easy to make at home either steamed or pan fried and are commonly served as an appetizer, side dish or snack.
Traditionally of Nepali origin, momos have become a very popular Indian street food. Often known as an Indo-Chinese dish.
Time to make: 30 Minutes
Making Paneer Momos at Home
- Versatile: can be steamed, pan fried or fried
- Vegetarian and vegan friendly (substitute tofu for paneer or use veggies only)
- Easy to make: if you can get your hands on Vegan wonton wrappers this becomes even quicker to make!
Momos are a party favorite: Momos can be prepped ahead of time and frozen along with street style momos chutney
Ingredient Notes and Substitutions
Shredded cabbage (about 25g): Cabbage adds a crisp and slightly sweet texture to the filling, complementing the creamy paneer.
1/4 cup shredded carrot (about 20g): Carrots provide a pleasant crunch and a touch of natural sweetness to the momo filling.
1/2 cup crumbled or small cubed paneer (about 60g): Paneer, the star of these momos, contributes a creamy and rich flavor that perfectly balances the vegetables.
4 tbsp chopped spring onions: Spring onions lend a fresh and mildly pungent aroma to the filling, enhancing its overall taste.
1 tsp ginger (blended): Ginger adds a zesty kick to the momo filling, creating a harmonious blend of flavors.
1 tsp green chilies (blended): Green chilies provide a spicy and vibrant element, adding heat to the filling. Adjust the quantity to suit your spice preference.
1 tsp salt: Salt is essential to season the filling, bringing out the flavors of all the ingredients.
1/2 tsp black pepper: Black pepper adds a subtle warmth and depth to the filling, balancing the flavors.
Momo stuffing options: Momos can be made without cabbage, but I do think it adds a great crunch. You can substitute capsicum (bell pepper) or even add more shredded carrots in its place. Alternatively, you can make a paneer only stuffing.
Making the momo wrapper: there are two options – (1) make the dough from scratch and roll out thin wrappers (2) Look for vegan egg wonton wrappers. Note, the ready made wonton wrappers aren’t as soft as homemade dough but they do a wonderful job and cut down the work!
Making paneer momo without steamer: if you do not have a steamer you can pan fry these instead
Tips on Making Momos
- To save time, begin making the chutney once the momos are put in the steamer. By the time the momos are steamed, the chutney will be ready!
- Once the momo stuffing mix is made, put it in cheesecloth. Squeeze lightly a few times to ensure the stuffing is not too wet.
- If you are making momo dough or using premade wonton wrappers, I suggest making a small amount of “paste” to help seal the momos. This is simply some all purpose flour and water.
Folding the dumplings
If you are used vegan wonton wrappers or a square shape using your own dough, this is an easy way to make the momos:
Alternatively, you can make your own dough and roll out thin wrappers. If using circle shape:
- Spoon filling into center
- Put the all purpose flour and water “paste” around the perimeter of the circle.
- Pleat one side of the circle about 1/2 to 3/4 way of the circle.
- Bring the unpleated portion to meet the pleated portion and press to seal.
Steamed or Pan Fried Momos
You either steam or pan fry the momos.
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Homemade Paneer Momo (Steamed or Pan Fried) Vegetable Paneer Momos
- Bowl for mixing
Paneer Momo Stuffing
- ½ cup cabbage shredded, 25g
- ¼ cup carrot shredded, 20g
- ½ cup paneer crumbled or small cubes, 60g
- 4 tbsp spring onions chopped
- 1 tsp ginger blended
- 1 tsp green chillies blended
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp soy sauce
Momo Wrapper – ready made or from scratch your option
- ready made wonton wrappers OR
- 1 cup all purpose or wheat flour
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp oil
"Paste" to seal momos
- 1 tbsp all purpose flour
- 1½ tbsp water
- If you are not using ready made won ton wrappers – mix all purpose flour, water, oil and salt to form dough. Should not be sticky. Cover and let rest.
- Prepare stuffing ingredients.
- Mix stuffing ingredients. Put into a cheesecloth and lightly squeeze to reduce excess moisture.
- Mix all purpose flour and water to form slurry which will be a "paste" or sealant for momos.
- Either roll out small discs or use pre-made wonton wrappers to make momos. Put the all purpose slurry around the edge of the wrapper. Spoon 1 tbsp of filling in center and close. See pictures in post above for how to make shapes.
- Set up a steamer to steam momos for about 12-13 minutes. Cover and steam.
- Once the momos are translucent or have a shiney sheen you will know they are ready.
- Serve with chutney!