Soya chunks vegetarian momo recipe is a great alternative to traditional meat-based momo. Simple to make and absolutely delicious with the momo achar (dipping sauce).
Vegetarian Soyachunks Momo
Momo is simply one of the most delicious food. While traditionally made with ground meat in the filling, the vegetarian options are fantastic as well.
As a big fan of Momo, I enjoy both the meat and vegetarian varieties. This soy chunk recipe is perfect for those looking for a satisfying meat-free version.
Soy is high in protein, which gives the filling a texture similar to that of meat.
When mixed with veggies and spices, you truly can’t tell the difference between a traditional meat momo and this vegetarian soy chunk filling.
So, if you’ve been looking for a vegetarian momo recipe, you have to make this soya momo recipe.
So, here’s simple and easy homemade vegetarian Nepali momo recipe.
Ingredients
Soya chunks– You can make veg momo with any vegetable of your choice, like a bean, potato, or paneer, but I am using soya chunks as a key ingredient as it tastes more delicious.
Vegetables: Onion, cabbage, and cilantro. Chop onion and cabbage to a medium size.
Spices: Turmeric, red chili powder (kashmiri), and momo masala powder.
Seasoning: Salt, black pepper, fenugreek seeds, and soy sauce. (optional)
Oil: Olive oil or any vegetable oil of your choice.
Ginger and garlic.
Momo Wrapper Ingredients: Making momo wrappers from scratch is the most time-consuming part of the process. If you prefer, you can buy wonton wrappers from the grocery store to save time. For this recipe, I am making wrappers from scratch.
- All-purpose flour
- Any purpose flour suitable for baking.
- Water
- Lukewarm water
Instructions
Soak soya chunks in hot water for 10-15 minutes until soft.
Then squeeze all the water from them.
Place the squeezed soy chunks in your processor and blend them until all soy chunks are finely processed.
Blend the soya chunks until they are all finely processed. Set it aside.
Add all the chopped cabbage, onion, garlic, ginger, cilantro, and water to the food processor.
Blend it until they are chopped finely.
Tips: You can chop vegetables by hand, but I am using a food processor to chop them; it’s quick and convenient.
Heat oil in a pan on medium heat. Add fenugreek seed. Let it cook until the fenugreek seed color changes to brown.
Next, add minced soya chunks and veggies to the pan. Combine everything well.
Then add all spices and cook it for a few minutes.
Combine well and cook it for a 3-5 minutes.
Once cooked, transfer it to bowl. Add soy sauce and salt.
Mix it well and set it aside.
Momo Dough Instructions
Now that the soya chunks momo filling is ready, it’s time to shape the momos.
The process of shaping the momos is not as difficult as it may seem. However, it does require a bit of practice to get the perfect shape.
Add flour to a bowl.
Slowly add water, and knead the dough thoroughly until it’s firm but not sticky.
Cover it for 10 mins.
Tips: Add water little by little to the mixing bowl. Knead it until you get fine, smooth dough.
Use your hands to roll out a small round-shaped ball.
Use a rolling pin and roll the dough into a small circle on your wooden surface, keeping the edges thin.
Put one tablespoon of filling in the center of each wrapper
Start by pleating the wrapper from the sides towards the center, using your index and thumb fingers.
When joining the pleats, press gently and close to create a round dumpling.
You can make any shape as your preferecnes.
Grease the momo tray with oil before arranging the momo.
Arrange momo leaving some space between them.
Fill a pot with water and bring the water to a boil.
Cover the steamer and steam the momo for around 10-15 minutes on high heat or until they are cooked through.
Once cooked, remove momo from the steamer basket and let it cool down for few minutes.
Serve hot with our favorite sauce; momo achar/jhol soup or momo achar.
Serving Suggestions
Here are some serving suggestions for Momo:
- Serve the momo hot with a tomato-based sauce. If you prefer spicy, pair it with spicy momo sauce.
- Momo also tastes great with jhol momo or soupy sauce. The sauce is made with peanut and tomato, which is perfect if you like a soup texture to go with Momo.
- You can also serve momo with a refreshing drink such as banana lassi or any cold beverage.
Storage Suggestions
Soya chunks vegetarian momo can be stored in the refrigerator for up to 3 days.
It is important to store them in an airtight container to prevent them from drying out.
If you want to keep them for a longer period, you can freeze them for up to 3 months.
Other Recipes
Equipment
- Bowl
- Fork
- Rolling Pin
Ingredients
Soya Chunks
- 1 ⅓ cup dried soya chunks
Vegetables
- 1½ cup chopped cabbage
- ½ cup chopped onion
- ¼ cup chopped cilantro
Spices
- ½ tsp ground turmeric
- ½ tsp red chili powder
- 1 tsp momo masala
Oil
- 1 ½ tbsp oil
Seasoning
- ¼ tsp fenugreek seeds
- 2 cloves garlic
- 6 g ginger
- ½ tsp salt (as per taste)
- 1 tsp dark soy sauce (optional)
- ¼ tsp black pepper powder
Momo wrapper
- 2 cup flour
- ⅓ cup water (momo wrapper)
Other
- ¼ cup water (blending vegetables)
- 10 cup water(steaming momo)
Instructions
- Soak soya chunks in hot water for 10-15 minutes until soft, then squeeze all the water from them. Transfer them to a bowl and set them aside.1 ⅓ cup dried soya chunks
- Place the squeezed soya chunks in your processor and blend them until all soy chunks are finely processed.
- Add all the chopped vegetables (cabbage, onion, garlic, ginger, and cilantro) and water to the food processor.1½ cup chopped cabbage, ½ cup chopped onion, 2 cloves garlic, 6 g ginger, ¼ cup chopped cilantro, ¼ cup water (blending vegetables)
- Combine all vegetables in a large bowl until thoroughly combined.
- Heat oil in a pan on medium heat.1 ½ tbsp oil
- Once hot add fenugreek seed. Let it cook for a min on high heat.¼ tsp fenugreek seeds
- Add processed fillings to the pan. Combine well.
- After that, add spices (turmeric, red chili, momo masala and black pepper). Combine all ingredients well. And cook it for a min or two, and set them aside.½ tsp ground turmeric, ½ tsp red chili powder, 1 tsp momo masala, ¼ tsp black pepper powder
- Remove fillings from the pan and transfer it to the bowl.
- Then add soy sauce and salt. Combine well and set it aside.½ tsp salt (as per taste), 1 tsp dark soy sauce (optional)
Momo Preparations
- Make a dough by adding flour in a bowl and water. Knead the dough thoroughly until it's firm but not sticky. Cover it for 10 mins.2 cup flour, ⅓ cup water (momo wrapper)
- Make a small round-shaped ball using your hand.
- Then using a rolling pin, roll the dough into a small circle on your wooden surface, keeping the edges thin
- Put one tablespoon of filling in the center of each wrapper.
- Begin pleating the wrapper from the sides towards the center using your index and thumb fingers. When joining the pleats, press gently and close to create a round dumpling.
Steaming Process
- Fill a momo steamer with 10 cups of water.
- Bring water to a boil in the steamer.
- Grease the momo tray with oil before arranging the momo.
- Arrange momo in the steamer basket, leaving some space between them.
- Cover the basket or pot with a lid.
- Steam momo for 15mins on high heat until it has a shiny outer covering. (That's how you know its ready)
- Once cooked, remove momo from the steamer basket and serve hot with achar, or jhol sauce.
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!