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    The Curry Mommy » Appetizer

    Vegan Momos with Chutney

    Published: Sep 12, 2021 · Modified: Nov 10, 2021 by The Curry Mommy · This post may contain affiliate links · 4 Comments

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    Jump to Recipe

    Recipe for Vegan Momos with Chutney

    Love dumplings but can't find a vegetarian friendly option? Then give these homemade Veg Momos with chutney a try! This delicious vegan dim sum inspired recipe is sure to be on repeat after one taste.

    vegan momos in a place with scallions and red chili oil over it

    Momos are a great dish to make for gatherings and holidays! Keep them warm and serve it with a spicy momo chutney with scallions.

    This recipe was inspired by my children's love for dumplings and it has been turned into a vegan option to be allergen friendly for my family.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • 📖 Recipe
    • Momos Chutney Recipe
    • 📖 Recipe
    • FAQ
    • More Asian Inspired Recipes...
    • 💬 Community

    Ingredients

    Vegan Momo ingredients on a table firm crumbled tofu, sauces, and peppers
    • extra firm tofu
    • white pepper
    • dark soy sauce
    • rice vinegar
    • mature vinegar (optional)
    • toasted sesame oil
    • ginger
    • garlic
    • red chili flakes
    • scallions (not pictured)
    • Nasoya Vegan Wrappers (not pictured)

    See recipe card for additional ingredients and quantities.


    Instructions

    Crumble the tofu and add the sauces and spices. Then, let it marinate for at least 30 minutes to 24 hours.

    tofu filling for dumplings

    Heat a pan on medium/high eat with some oil and then cook the mushrooms and tofu mixture until it is dry but still moist.

    • cooking sliced mushrooms in a hexclad pan with oil
    • vegan filling for dumplings
    1. Take a piece of dumpling wrapper and place the filling in the center.
    2. Using your finger take some water and wet the outer edges of the wrapper.
    3. Gather the edges and form a tip. If the tip is too long feel free to cut it.
    • a hand holding a dumpling wrapper with vegan filling
    • how to fold a dumpling
    • folding dumplings into a momo in a palm of a hand
    1. Place the vegan momos in a pan with some oil and cook for about 30 seconds on medium heat.
    2. Add water to the pan and cover the pan with a lid. Cook for a few minutes.
    3. Open the lid, remove the momos.
    • cooking dumplings in a pan with oil
    • momos cooked in a pan with water
    • cooked momos in a pan with no more water

    Serve the momos with chutney or a chili oil.

    a spoon holding a half eaten momo

    Hint: I like to cook the Momos with water for a bit longer than average to get the wrapper super soft and well cooked.


    Substitutions

    • Tofu - Instead of tofu feel free to use paneer, all vegetables, ground chicken, or ground pork in this recipe
    • Scallions - They add great flavor but if you don't like to use onions then simply skip this ingredient.

    Variations

    Vegan momos can be turned into veg momos or nonveg momos very easily, but these two variations are also great to try.

    • Spicy - add extra chili pepper flakes while cooking to help absorb the spice level.
    • Seafood Friendly - Add a drop of oyster sauce to the tofu when cooking.

    Equipment

    • Wok (to cook the filling)
    • Wide Pan (to cook the momos) I used a hexclad
    • Small Bowl
    • Large Bowl
    • Spoon
    • Spatula

    Storage

    Store the marinated tofu in the refrigerator for 24 hours. Once the mixture has been cooked it can be stored for up to 3 days. Momos can be frozen prior to cooking.

    The Vegan Momos do not refrigerate well cooked or uncooked.


    Top tip

    1. Eat them hot
    2. Share with loved ones
    3. Add salt only after doing a taste test

    📖 Recipe

    vegan momos in a place with scallions and red chili oil over it

    Vegan Momos Recipe with Chutney

    The Curry Mommy
    A vegan momos recipe with chutney that was inspired by my children's love for dumplings. This recipe is a family inclusive dish that can be made for gatherings or to satisfy a vegan dim sum craving.
    5 from 8 votes
    Pin Recipe Print Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Main Course, Snack
    Cuisine Chinese
    Servings 6 people

    Equipment

    • Wok or Pan (to cook the filling)
    • Small Bowl with water
    • Large Bowl
    • Spoon
    • spatula
    • Wide pan with a lid (to cook the momos)

    Ingredients
      

    Vegan Momos Ingredients

    • 1 pack Nasoya brand wonton wrappers (round)
    • water
    • oil

    Vegan Momos Stuffing

    • 8 oz extra firm tofu, crumbled
    • 3 sprigs fresh green onions, chopped finely
    • 4 small finely chopped mushrooms, white or bella preferred
    • 1 teaspoon white pepper powder
    • ¼ teaspoon grated garlic
    • ¼ teaspoon grated ginger
    • 1 teaspoon dark soy sauce
    • ½ teaspoon toasted sesame oil
    • pinch bouillon (optional)
    • red chili flakes
    • rice vinegar
    • mature vinegar (optional)
    • salt (add only if needed)

    Instructions
     

    • Crumble the extra firm tofu and combine the vinegars, dark soy sauce, bouillon, red chili flakes, sesame oil, white pepper powder, garlic, and ginger.
    • Marinate for at least 30 minutes or more.
    • Heat a pan or wok on medium/high heat and add some oil to the pan.
    • Add mushrooms to the pan and cook until transluscent.
    • Now add the tofu mixture and cook until there is no more liquid. The tofu should be dry but moist to touch.
    • Let the mixture cool down completely and then add the chopped scallions.
    • Mix and begin making the vegan momos

    How to form the momos

    • Take a round wrapper in the palm of your hand and place a spoonful of stuffing in the middle.
    • Dip your finger in a bowl full of water and wet the outer rim of the wrapper.
    • Gather the edges to the center and close the momo. Feel free to cut the tip if it is too long
    • Set it aside and continue to make additional momos.

    How to cook the momos

    • Heat a nonstick pan on medium heat with just a tad bit of oil.
    • Place the momos in the pan without crowding the pan.
    • Cook for about 30 seconds to one minute.
    • Carefully pour enough water into the pan so the bottom surface of the pan is completely covered, but nothing more. Close the lid.
    • Cook for about 5 minutes making sure there is enough water in the pan at all times.
    • Open the lid and gently remove the momos.
    • Serve with a chutney or chili oil.
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

    Momos Chutney Recipe

    📖 Recipe

    1200 momo chutney recipe in a bowl with green scallions on top

    Momos Chutney Recipe

    The Curry Mommy
    This is a delicious chutney recipe to dip Momos in or to slather on top of them. It pairs well with most Asian or Indo Chinese foods.
    4.50 from 10 votes
    Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course condiment
    Cuisine Chinese
    Servings 4 People

    Ingredients
      

    • 5 tablespoon chili onion crunch (found at Trader Joes or Asian Markets)
    • 1 teaspoon spicy red chili flakes
    • ½ teaspoon white pepper powder
    • ½ teaspoon sesame oil
    • ½ teaspoon garlic powder
    • 1 sprig scallion, chopped finely
    • 1 teaspoon soy sauce (dark preferred)
    • salt (optional)

    Instructions
     

    • Combine the ingredients and set it aside.
    • Pour the chutney over momos and enjoy with an extra serving to dip in.
    • If you prefer a smooth chutney, then feel free to blend the recipe in a chutney machine.
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

    FAQ

    What kind of wrapper is needed for momos

    Nasoya dumpling wrappers work great! Find them next to the tofu at your local grocery store.

    How can I prepare momos at home without a steamer?

    Use a wide pan with a little but of oil to start with and then carefully add water to the pan. Place a lid on the pan and cook until the momos are done.

    Why do I not add salt to this recipe?

    There is usually enough sodium with dark soy sauce, vinegar, and bouillon that brings out the salt in the recipe. Hence, it is usually not needed.

    Can I use regular tofu?

    You can, but just be sure to cook it long enough to get the liquid out of the tofu.

    How can I make my tofu filling dry?

    Use a paper towel or kitchen towel and soak up all of the water from the tofu before crumbling. This will help speed up the cooking process as well.


    More Asian Inspired Recipes...

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      Chinese Salt and Pepper Tofu
    • fakeaway chinese salt and pepper chicken recipe homemade in a bowl with jalapeno onion and fried chicken
      Chinese Salt and Pepper Chicken
    • 1200 momo chutney recipe in a bowl with green scallions on top
      Momo Chutney Recipe
    • chinese chicken curry in a bowl
      Easy Indo Chinese Chicken Curry with Onions

    « Aloo Tikki Chaat with Easy Homemade Chutney
    Momo Chutney Recipe »
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    Reader Interactions

    Comments

    1. The Curry Mommy says

      January 25, 2022 at 11:48 am

      So happy to read you and your loved ones enjoyed the recipe! 🙂

    2. Angela says

      January 19, 2022 at 5:50 pm

      5 stars
      Made for dinner and they were a hit. My husband hates tofu, so I made them with ground beef. Thanks for taking care of dinner.

    3. Lina P says

      September 22, 2021 at 9:50 am

      5 stars
      These were soooooo good!!!! Absolutely amazing.

    4. Shilpa P says

      September 17, 2021 at 12:02 pm

      5 stars
      I made these momos yesterday and they turned out good. I didn't have white pepper so I used crushed red pepper. We all liked them a lot.

    5 from 8 votes (5 ratings without comment)

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