Vegetable Nepali Momo
Savory Nepali vegetable dumplings with homemade all-purpose-flour wrappers, a fixed-weight coleslaw filling, and spicy tomato dipping sauce. This vegan recipe yields 24 momos.
- appetizer
- cabbage
- carrots
- coleslaw mix
- comfort food
- dairy-free
- dinner
- dumplings
- egg-free
- entertaining
- family-friendly
- garlic
- ginger
- himalayan
- homemade wrappers
- lunch
- meal prep
- medium spice
- nepalese
- Nepali
- nut-free
- onion
- plant-based
- snack
- steamed
- steamed dumplings
- stovetop
- tomato dipping sauce
- tomato sauce
- vegan
- vegetable nepali momo
- vegetarian
- Cuisine
- Nepalese
Shopping options
Check ingredients to include themPackage used · most used first
bagged coleslaw mix · 12 Ounce
Kroger® Tri-Color Coleslaw
86%
Details
canned crushed tomatoes · 15 Ounce
Kroger Crushed Tomatoes in Puree
54%
Details
jarred minced garlic, divided · 2 Tablespoon
Spice World Minced Garlic 4.5 oz
Sale
13%
Details
all-purpose flour, divided · 2.25 Cup
Kroger® Bleached All Purpose Flour
13%
Details
jarred minced ginger, divided · 2 Tablespoon
Spice World Minced Ginger 10 oz
10%
Details
low-sodium soy sauce, divided · 2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Details
diced yellow onion · 4 Ounce
Kroger® Yellow Onion 3 lb Bag
8%
Details
garam masala, divided · 1.5 Teaspoon
Private Selection® Garam Masala Blend Shaker
5%
Details
canola oil, divided · 3 Tablespoon
Kroger® Pure Canola Oil
5%
Details
cayenne pepper, divided · 0.5 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
2%
Details
fine salt, divided · 1.5 Teaspoon
Kroger® Salt
1%
Details
water · 0.67 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-2 1/4 cups
- water-2/3 cup
- canola oil-3 tablespoons
- canned crushed tomatoes-15 oz
- bagged coleslaw mix-12 oz
- jarred minced garlic-2 tablespoons
- jarred minced ginger-2 tablespoons
- low-sodium soy sauce-2 tablespoons
- fine salt-1 1/2 teaspoons
- garam masala-1 1/2 teaspoons
- cayenne pepper-1/2 teaspoon
- diced yellow onion-4 oz
Dice the yellow onion to 4 ounces if needed, then finely chop the 12-ounce bag coleslaw mix into small pieces for easier filling.
Keep the knife blade angled away from fingers while dicing and chopping.
Reserve 2 tablespoons flour for rolling. Mix the remaining flour with 1/2 teaspoon salt and the water, then knead 6 to 8 minutes until firm and smooth. Cover and rest 30 minutes.
Heat 1 tablespoon canola oil in a skillet over medium-high heat. Add the onion, coleslaw mix, 1 tablespoon garlic, 1 tablespoon ginger, 1/2 teaspoon salt, 1 tablespoon soy sauce, 1 teaspoon garam masala, and 1/4 teaspoon cayenne; cook 6 to 8 minutes until wilted and no liquid puddles remain. Cool 10 minutes.
Use caution with hot oil in the skillet to avoid splatter burns.
Heat the remaining 2 tablespoons canola oil in a saucepan over medium heat. Add the remaining garlic, remaining ginger, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon garam masala, and remaining 1/4 teaspoon cayenne; cook 30 seconds until fragrant. Add the crushed tomatoes and remaining soy sauce, then simmer 10 to 12 minutes and blend until smooth.
Keep the immersion blender head fully submerged in the hot sauce to reduce splatter.
Divide the rested dough into 24 equal pieces. Using the reserved flour, roll each piece into a 3 1/2-inch round, keeping the centers slightly thicker than the edges.
Divide the cooled filling into 24 equal portions. Place 1 portion in each wrapper, then pleat the edges upward and pinch closed into a sealed purse shape.
Line the steamer with perforated steamer parchment or parchment cut with holes so steam can circulate, then arrange momos without touching. Steam over rapidly simmering water for 10 to 12 minutes, until the wrappers are firm and slightly glossy.
Use oven mitts and open the steamer lid away from your face to avoid steam burns.
Serve all 24 momos hot with the tomato dipping sauce.
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