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Vegan Momos Recipe with Chutney
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.
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
Author:
The Curry Mommy
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.