Let’s make 100s of Momo

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (lukewarm for dough)
• 1/2 tsp Salt (optional, for dough flavor)
• 1 cup Soy Chunks (TVP) (dry, rehydrated in hot water)
• 2 cups Hot Water (for soaking soy chunks)
• 4 stalks Spring Onion (finely chopped)
• 2 Green Chili (finely chopped, optional for heat)
• 1/2 tsp MSG (Ajinomoto) (enhances umami)
• 1 tbsp Soy Sauce (adds saltiness and color)
• 2 tbsp Vegetable Oil (for sautéing fillings)
• 3 medium Potatoes (peeled, boiled and mashed)
• 1 tbsp Oil for Steamer (brush steamer basket to prevent sticking)

Instructions

1. Make the Dough

   In a mixing bowl combine the sifted all‑purpose flour and salt. Gradually add lukewarm water while mixing until a soft, non‑sticky dough forms. Knead for 5‑7 minutes until smooth, then cover with a damp cloth and let rest for 15 minutes.

   Time: PT15M

2. Boil and Mash Potatoes

   Place peeled potatoes in a saucepan, cover with water, and bring to a boil. Cook until fork‑tender, about 10 minutes. Drain and mash until smooth; set aside to cool.

   Time: PT15M

   Temperature: 100°C

3. Soak Soy Chunks

   Put the dry soy chunks in a large bowl and pour 2 cups hot water over them. Let sit for 10 minutes until softened, then drain in a colander and squeeze out excess water.

   Time: PT10M

4. Prepare Fillings

   Finely chop the spring onions and green chilies. In a skillet heat 2 tbsp vegetable oil, add the chopped spring onions, chilies, and the squeezed soy chunks. Stir‑fry for 3 minutes, then add MSG, soy sauce, and salt. Mix well and remove from heat. For the potato filling, combine the mashed potatoes with half of the chopped spring onions, a pinch of salt, and 1 tsp oil; mix until smooth.

   Time: PT10M

   Temperature: 180°C

5. Roll Dumpling Wrappers

   Divide the rested dough into 20 equal balls. On a lightly floured surface, roll each ball into a thin circle about 8‑9 cm in diameter. Keep rolled wrappers covered with a damp cloth to prevent drying.

   Time: PT20M

6. Fill and Shape Momos

   Place 1‑2 teaspoons of soy filling (or potato filling) in the center of each wrapper. Moisten the edge with a little water, fold the wrapper over, and pleat the edges to seal tightly, forming the classic half‑moon shape.

   Time: PT30M

7. Steam Momos

   Brush the steamer basket with 1 tbsp oil or line with parchment paper. Arrange momos in a single layer, leaving space between each. Steam over boiling water for 12‑15 minutes for soy momos and 10‑12 minutes for potato momos. They are done when the wrapper becomes translucent and the filling is hot.

   Time: PT15M

   Temperature: 100°C

8. Rest and Serve

   Remove momos from the steamer and let them rest for 2 minutes. Serve hot with your favorite dipping sauce (e.g., spicy tomato chutney).

   Time: PT2M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Soy Chunks (TVP): Minced mushrooms, Crumpled tofu, Ground meat
• Instead of Spring Onion: Leeks, Green onions
• Instead of Green Chili: Red chili flakes
• Instead of MSG (Ajinomoto): Soy sauce, Mushroom powder
• Instead of Soy Sauce: Tamari, Liquid aminos
• Instead of Vegetable Oil: Canola oil, Sesame oil (for flavor)
• Instead of Potatoes: Sweet potatoes
• Instead of Oil for Steamer: Cooking spray

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Steamer Basket
• Saucepan
• Knife
• Cutting Board
• Colander
• Measuring Cups
• Spatula
• Basting Brush (optional)
• Large Bowl for Soaking
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Knead the dough to the right softness and let it rest.
• Soak and thoroughly squeeze the soy chunks to remove excess water.
• Seal the momos tightly to prevent filling from leaking.
• Steam at full boil without opening the lid early.

Chef Tips from the Video

• Use a small amount of oil in the filling to keep the momos juicy.
• For extra flavor, add a pinch of toasted cumin powder to the potato filling.
• If you like extra heat, include finely chopped garlic with the spring onions.

Troubleshooting

Storage

Refrigerator: Store cooked momos in an airtight container for up to 2 days.

Freezer: Freeze uncooked, sealed momos on a tray, then transfer to a zip‑lock bag; keep for up to 1 month.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
• Fillings can be made 24 hours in advance and stored in the fridge.
• Uncooked momos freeze well; steam directly from frozen for a few extra minutes.

Frequently Asked Questions