Nepali Vegetable Momos


We have something a little different on the blog today!

Alex and I traveled to Kathmandu, Nepal in November, 2014. Our time in Nepal revolved around falling in love with the many street dogs, standing in awe in front of temples, crossing streets in ways that would make our mothers nervous, and eating the most amazing meals. One of our favorite Nepali dishes was vegetable momos. These are small dumplings filled with aromatic, spicy, deliciousness.

Finally, after a year of talking about making our own momos, we did it. We modified the recipe from Spontaneous Tomato to make it vegetarian. We also made her tomato chutney, which was delicious! We would like to share our version of the recipe with you and hopefully inspire you to make some yourself!

P.S. Your house is going to smell amazing!


Vegetable Momos



  • Store-bought wonton wrappers
  • 1/2 of a small(ish) cabbage
  • 1/2 onion
  • 3 cloves of garlic, peeled
  • 4 Tbsp fresh ginger, peeled
  • 4 Tbsp cilantro
  • 1 small bell pepper
  • 2 large carrots
  • 1 large portobello mushroom cap
  • 1/4 cashews
  • 2 Tbsp olive oil
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp chili powder (I have no tolerance for spice, add more if you're brave)
  • 1/2 tsp cinnamon
  • 1/2 tsp salt (we used pink Himalayan salt)
  • 1/2 tsp black pepper



1. Peel the garlic and ginger, and roughly chop the cabbage, onion, bell pepper, carrots, and mushroom.

2. Pulse the cabbage in a food processor until it is evenly minced, this doesn't take very long. Scoop the cabbage out into a bowl and set aside. Next, evenly mince the onion, garlic and ginger in the food processor. Add the cilantro, bell pepper, carrots, mushroom and cashews. Blend until all ingredients are evenly minced.

3. Heat olive oil in a large pan on medium heat. Then add the filling mixture as well as the spices. Cook for 5-7 minutes and then add the cabbage. Cook for another 1-2 minutes, then remove from the heat and allow the filling to cool.

4. To assemble the momos, we dusted our workspace with flour so the wrappers wouldn't stick, and then overlapped two pieces of store-bought wonton wrappers. We started with about a teaspoon of filling per momo, but as Alex started making them, they grew into about a tablespoon of filling per momo. To fold the momos, we lifted the edges of the wrapper and then twisted the dough together to form little stems.

5. To steam the momos, put two inches of water in the bottom of a pot and bring it to a boil. Arrange the momos in a steamer (we could fit ten per batch) and steam them for 15-17 minutes. The momos were sticky and held onto the steamer pretty tightly. We were glad we used two layers of the wonton wrapper, otherwise we would have lost some filling while removing them. We made two batches and then saved the leftover filling.

6. We ate them warm and covered in lots of chutney. Overall, it took us about an hour and a half to prepare both the momos and the chutney.