Northeast Indian

Vegetable Momo (Steamed Dumplings)

Name: Vegetable Momo (Steamed Dumplings)
Total time: 1 h
Yield: 4 servings
Cuisine: Northeast Indian
Ingredients: 2 cups all-purpose flour; 3/4 cup water; 2 cups cabbage, finely chopped; 1 carrot, grated; 1 onion, finely chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 tbsp neutral oil; 3/4 tsp salt

Bandana Gogoi @bandana_ghy

Vegetable Momo (Steamed Dumplings) is Northeast Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

60 min Medium Heart healthy Low sodium Vegetarian Vegan Halal Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

2 cups all-purpose flour
3/4 cup water
2 cups cabbage, finely chopped
1 carrot, grated
1 onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tbsp neutral oil
3/4 tsp salt

How to cook it

Knead the flour with the water and a pinch of salt into a smooth, firm dough, then cover and rest it for 20 minutes.
Meanwhile, mix the chopped cabbage, carrot, onion, ginger, garlic, oil, and salt together in a bowl for the filling, squeezing out any extra water from the vegetables.
Roll the dough into a long log and cut it into small pieces, then roll each piece into a thin round.
Place a spoonful of filling in the center of each round and pleat the edges closed into a small pouch or half-moon shape.
Arrange the dumplings in a greased steamer basket without touching and steam over boiling water until the wrappers turn glossy and slightly translucent, about 12 minutes.
Serve hot, traditionally with a spicy tomato-chili dip on the side.

Watch how to cook Vegetable Momo (Steamed Dumplings)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Northeast Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Vegetable Momo (Steamed Dumplings), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Akhuni Yam (Fermented Soybean with Yam and Mustard Greens)
  
  25 min
The protein alongside
- Lauki Chana Dal (Bottle Gourd and Lentils)
  
  45 min
What it is eaten with
- Galho (One Pot Rice, Greens and Chicken Porridge)
  
  40 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Vegetable Momo (Steamed Dumplings) carries gluten. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Vegetable Momo (Steamed Dumplings)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Akhuni Yam (Fermented Soybean with Yam and Mustard Greens)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 260 kcal
Protein: 8 g
Carbs: 44 g
Fat: 6 g
Fiber: 3 g
Sugar: 2 g
Sodium: 380 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Vegetable Momo (Steamed Dumplings) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.