Easy Vegan Momos
These vegan momos are stuffed with savory tofu and veggie filling that will have you hooked! The perfect refreshing and delicious side dish to accompany any Asian mains.
Servings: 16 dumplings
Calories: 34kcal
Ingredients
- 16 dumpling wrappers store-bought/homemade*
- 1 small red onion finely diced
- 2 cloves garlic minced
- 1 cup cabbage grated
- ½ medium carrot grated
- ¼ cup chopped green onions
- ½ block extra-firm tofu drained (about 7oz/200g)
- 1 tablespoon soy sauce or shoyu/tamari (use gluten-free if needed)
- salt and pepper to taste
Instructions
Making the filling
- Crumble your tofu into small pieces, either using your hands or a fork. Set aside.
- Heat some oil in a non-stick pan over medium-high heat. Add onion and saute for 2-3 minutes until translucent.
- Add garlic and fry for a minute until fragrant.
- Add cabbage and carrot. Cook until the veggies are soft.
- Now, add crumbled tofu to the pan. Fry until everything is hot.
- Remove from heat, then add green onion and soy sauce. Season with salt and pepper, and stir until everything is well incorporated. Let it cool to room temperature before wrapping.
Wrapping momos
- Place a wrapper in the palm of your non-dominant hand. Place 1-1½ tablespoons of filling at the center.
- Dip your finger in water, and wet the bottom half rim of the wrapper, which is the side you will pleat.
- Using your dominant hand, fold the bottom half of the wrapper over the filling to meet the top half. Pinch to seal at one end, and start to form a pleat. Once the pleat is formed, pinch it to seal.
- Repeat pleating until you get to the other end, and pinch to seal the momo completely.
- With the momo standing, lightly squish them to flatten the base.
Cooking momos
- Place momos in a steamer pan lined with parchment paper. Keep some space between them.
- Add some water to the bottom container, and bring the water to a boil. Steam momos for 6-8 minutes over medium heat or until they are translucent. Serve your vegan momos immediately after cooking.
Notes
*Dumpling wrappers - can be substituted with wonton wrappers. You can also make your wrappers at home using all-purpose flour, water, and salt. Check out this post on making dumpling wrappers if you want to make them from scratch.
Helpful tips
- You can chop veggies and onions in a food processor to reduce the preparation time.
- Make sure your vegan momos are not touching when steaming. Or not, they will stick together, and separating them will cause momos to break apart.
- Serve momos immediately after steaming. Or not, the wrappers might dry out and turn hard. To revive stale momos, steam them again for a couple of minutes or until the wrappers are soft.
- After wrapping momos, place them on a baking sheet or large plate lined with parchment paper, ensuring they are not touching one another.
- Flash-freeze them for an hour or until they have hardened.
- Transfer them to a zip-top bag or container, which can be frozen for up to 3 months.
Nutrition
Calories: 34kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.5mg
