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Whole wheat momos recipe with vegetable filling

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 20 momos 1x


Recipe for 100% whole wheat momos made with vegetable filling. Easy recipe for momo wrappers from scratch. Recipe with step by step pictures and momo shaping tutorial.



For the dough

  • 1 cup whole wheat flour
  • ⅓ cup water
  • A pinch of salt
  • 1 tablespoon vegetable oil

For the filling

  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 onion, finely chopped
  • 2 cups chopped cabbage
  • 1/4 of a red bell pepper
  • 1/4 of a green bell pepper
  • ½ teaspoon soy sauce
  • ½ teaspoon salt
  • ½ teaspoon white pepper powder
  • 2 sprigs spring onions
  • 1 tablespoon corn starch for slurry
  • ¼ cup water

For the dipping Sauce

  • 10 Kashmiri red chillies
  • 5 cloves garlic
  • 3 tablespoon vegetable oil
  • ¼ teaspoon salt
  • ½ teaspoon soy sauce
  • ½ tomato – deseeded
  • 1 teaspoon sugar
  • 1 tablespoon vinegar


  1. Take a bowl and add in whole wheat the flour (atta), salt and a teaspoon of oil. Add in the water and mix well. Add a little more water if the dough is very dry or a little more flour if its too wet. Knead the dough for 3-4 minutes until soft and pliable (similar to chapati dough consistency). Apply half a teaspoon of oil on the dough so the dough does not dry out. Cover and store the dough to rest while we make the filling. Well rested dough is easier to work when making dumplings / momos.
  2. In the mean time, lets make the filling. Here is the recipe for the filling.
  3. Heat oil in a pan and add in the minced garlic and ginger. Saute for a minute.
  4. Add in the finely chopped onion and bell peppers (capsicum). Saute for a minute. Add in the finely chopped cabbage.
  5. Add in the salt, pepper powder and soy sauce. Soy sauce has salt. So go easy on the salt. Saute for about 6-7 minutes till the cabbage is half done. Add in the chopped spring onion and mix well.
  6. Take a bowl and mix 1/4 cup of water and the corn starch to make a slurry. Add in the slurry to the cabbage mixture. Mix well. Saute for a couple of minutes. The corn starch slurry will make the filling from falling off while eating. The filling is ready.
  7. Dust the work surface with flour and roll the dough into thin sheets. I find that oblong shaped dough rolls work well for cutting rounds rather than rolling the dough in circles.
  8. Cut small rounds from them using a small plate or a disc. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.
  9. Get the momo wrappers and the filling. Place 1 tablespoon of filling on each dumpling wrapper. Don’t stuff them with filling. It gets really messy if over filled and it will be hard to pleat the dumplings. Gently gather the edges to the middle in pleats.
  10. Grease some plates with oil and place the shaped momos on them so the momos dont stick to the surface.
  11. Line a steamer with parchment and make some holes so the steam can circulate evenly. Place the shaped momos on the steamer.
  12. Just boil 2 inches of water in a kettle and keep the steamer on top. Steam the dumplings on a parchment paper lined steamer for 12 minutes. Idli cooker works perfectly too. Serve hot with chilli dipping sauce .
  13. Here is how to do the dipping sauce.
  14. Boil the red chillies (seeds removed) in water for five minutes. Remove and set aside to cool. Grind all the ingredients listed under dipping sauce to a fine paste. Simple dipping sauce is ready. Use little water while grinding to adjust the consistency of the sauce.
  • Category: Mains
  • Cuisine: Asian