Vegan Momo with Tomato Sesame Chutney

Equipment

• ✓ Mixing bowl
• ✓ Rolling pin
• ✓ Chef’s knife
• ✓ Chopping board
• ✓ Frying pan
• ✓ Saucepan
• ✓ Steamer
• ✓ Blender
• ✓ Kitchen scale

Ingredients

• For the Momo Dough
• 300 g plain flour
• 160–175 ml water
• 3 g fine salt
• For the Vegan Filling
• 250 g cabbage, very finely chopped
• 120 g carrot, finely grated
• 120 g onion, finely chopped
• 100 g firm tofu, finely crumbled
• 60 g spring onion, finely sliced
• 15 g fresh ginger, minced
• 12 g garlic, minced
• 20 ml neutral oil
• 8 ml soy sauce
• 4 g ground cumin
• 3 g ground coriander
• 2 g black pepper
• 4 g fine salt
• 10 g fresh coriander, chopped
• For the Tomato Sesame Chutney
• 300 g ripe tomatoes, roughly chopped
• 40 g sesame seeds
• 20 g garlic
• 15 g fresh ginger
• 2 dried red chillies
• 5 g cumin seeds
• 15 ml neutral oil
• 5 g fine salt, or to taste
• 10 ml fresh lemon juice
• 50–80 ml water, as needed
• To Finish
• Fresh coriander
• Extra sesame seeds, optional
• Fresh chilli, optional

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Keep the vegetable filling relatively dry to prevent soggy wrappers.
Allow the filling to cool completely before shaping.
Do not overfill the wrappers.
Roll wrapper edges slightly thinner than the centre for easier pleating.
Keep unused dough covered while shaping to prevent drying.
Toast sesame seeds gently for better aroma without bitterness.
Steam momos only after the steamer has produced consistent steam.

Ingredient choices: Finely cut cabbage, carrot and onion are easier to enclose than coarse pieces. Tofu contributes substance but should be well drained. Sesame thickens the chutney and supplies richness; toast it carefully because burnt seeds make the whole sauce bitter.

Cooking control: Rest the dough so it rolls without springing back, and keep unused wrappers covered. Make the wrapper edge thinner than the centre, leave a clean sealing margin and avoid overfilling. Space the dumplings in the steamer so expanding wrappers do not stick together.

If something goes wrong: If seams open, look for dry wrapper edges, filling caught in the seal or too much filling. If the base sticks, check the steamer lining and light oiling before the next batch. Blend the chutney to the texture you prefer, adding water gradually.

Ingredient Substitutions

• ↔ Firm tofu → finely chopped mushrooms
• ↔ Cabbage → Chinese cabbage
• ↔ Carrot → finely chopped bell pepper
• ↔ Soy sauce → tamari
• ↔ Plain flour → dumpling wrappers
• ↔ Sesame seeds → sunflower seeds for a sesame-free variation
• ↔ Fresh coriander → spring onion greens
• ↔ Dried chilli → fresh red chilli
• ↔ Lemon juice → lime juice

Food Safety & Doneness

Wash all vegetables and herbs thoroughly.

Keep tofu refrigerated before use.

Cool cooked filling before assembling momos.

Steam momos until wrappers are fully cooked and the filling is piping hot.

Do not overcrowd steamer trays.

Keep prepared chutney refrigerated if not serving immediately.

Reheat stored momos until piping hot throughout.

Serving & Plating

Serve 6 momos per portion.

Arrange neatly around a small bowl or spoonful of tomato sesame chutney.

Garnish with fresh coriander and optional toasted sesame seeds.

Serve additional chutney on the side.

Best served immediately while the wrappers are soft and hot.

Serve momo immediately with chutney in a separate small bowl. Keep subsequent batches covered in the steamer only briefly so the wrappers do not become soggy.

Storage

Uncooked momos can be refrigerated for a few hours before steaming.

For longer storage, arrange uncooked momos separately on a tray, freeze until firm and transfer to a freezer-safe container.

Frozen momos can be steamed directly from frozen with additional cooking time.

Cooked momos are best eaten fresh but can be refrigerated for up to 2 days.

Store chutney separately in a covered container and refrigerate for up to 3 days.

Nutrition & Dietary Information

Carbohydrates: 67 g

Fat: 16 g

Allergens: Gluten / Wheat Sesame Soy

Approximate nutrition per serving of 6 momos with chutney:

Calories: ~460 kcal
Protein: ~15 g
Carbohydrates: ~67 g
Fat: ~16 g
Fibre: ~9 g

Values are approximate and vary according to wrapper thickness, filling quantity and chutney portion.