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.
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.
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Ingredients
- 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.
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.
- Take a piece of dumpling wrapper and place the filling in the center.
- Using your finger take some water and wet the outer edges of the wrapper.
- Gather the edges and form a tip. If the tip is too long feel free to cut it.
- Place the vegan momos in a pan with some oil and cook for about 30 seconds on medium heat.
- Add water to the pan and cover the pan with a lid. Cook for a few minutes.
- Open the lid, remove the momos.
Serve the momos with chutney or a chili oil.
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
- Eat them hot
- Share with loved ones
- Add salt only after doing a taste test
Vegan Momos Recipe
📖 Recipe
Vegan Momos Recipe with Chutney
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.
Momos Chutney Recipe
📖 Recipe
Momos Chutney Recipe
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.
FAQ
Nasoya dumpling wrappers work great! Find them next to the tofu at your local grocery store.
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.
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.
You can, but just be sure to cook it long enough to get the liquid out of the tofu.
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.
Shilpa P says
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.