Steamed Wheat Momos

Momos also known as Dim sum are a type of steamed filled dumpling. Momos have become a traditional delicacy in Tibet, Bhutan and Nepal.

I have tried using whole wheat flour and steamed it instead of deep frying.

Ingredients (Serves 4)

Preparation time – 15 mins
Cooking time – 30 mins
  • Whole wheat flour – 2 cups
  • Onion – 1 medium, finely chopped
  • Carrot – 1 medium, peeled and finely chopped
  • Beans – 7 to 8, finely chopped
  • Bell pepper (all colors) – 1 cup, finely chopped
  • Crumbled Paneer / Cottege Cheese – 4 to 5 tbsp
  • Ginger Garlic paste – 1 tbsp
  • Coriander leaves – 2 tbsp, finely chopped
  • Salt – As required
  • Pepper – As required
  • Oil – As required
  • Water – As required


  • Add water, salt and 1 tsp oil to the wheat flour and knead it to a soft dough.
  • Keep it closed for 30 mins.
  • In a pan, add oil and when hot, add onion and saute for 2 mins.
  • Add Ginger garlic paste and fry till the raw smell goes off.
  • Add beans, carrot and fry till they are soft.
  • Add bell peppers, salt and fry for a minute till they are cooked yet crunchy.
  • Add crumbled paneer, pepper, coriander leaves and give a stir.
  • Switch off the stove and keep the mixture aside. The filling is now ready.
  • Divide the dough into small balls.
  • Sprinkle some flour and roll each balls into a thin circle.
  • Place the 2 tbsp stuffing in center.
  • Start to pleat as shown below.
  • Grease a plate with oil and place the momos. Make sure that the momos are separated and do not touch each other.
  • Keep the plate in a pan or Idly cooker and steam the momos for 12 mins.
  • The momos are ready and can be served with Schezwan sauce or spicy tomato chutney.Please find the Schezwan sauce recipe here.

Key Points

  • I have sautéed the veggies as I like it that way but you can skip tat step too.
  • Cover the momos after pleating until you steam them to retain moisture.
  • You can deep fry the momos instead of steaming.

One thought on “Steamed Wheat Momos

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