Steamed, juicy, and packed with flavour momos have become one of the most loved snacks across the country. Originally from Tibet and Nepal, these dumplings have found a permanent place in Indian street food culture. But if you’re looking for a more nutritious, protein-rich filling that still tastes amazing, soyabean and vegetable momo is the way to go. It’s a wholesome and satisfying version that doesn’t compromise on flavour or that signature bite.
Soyabean, known for its meaty texture and high protein content, blends beautifully with vegetables like cabbage, carrot, and capsicum. When seasoned with a hint of garlic, ginger, and a dash of soy sauce, the filling becomes a savoury treat wrapped in a soft, delicate dough. These momos can be steamed, pan-fried, or even air-fried based on your preference, and are perfect for both snack time and light meals.Whether you’re making them as a weekend project or prepping for a dinner party, soyabean and vegetable momos are sure to impress. Here’s how you can create this street-style favourite at home in just five simple steps.
Step 1: Soak and mash the soyabean for the filling
Begin by soaking one cup of soyabean chunks in hot water for about fifteen to twenty minutes. Once softened, drain and rinse them well. Squeeze out all excess water and transfer the chunks to a blender or food processor. Pulse until the texture resembles minced meat, not too smooth, just crumbly. This will serve as the protein base for your momo filling. Set it aside while you prepare the vegetables.
Step 2: Prepare the vegetable and spice mixture
Finely chop or grate half a cup of cabbage, one small carrot, and a quarter of a capsicum. You can also include some chopped spring onions or mushrooms if you like. Heat a teaspoon of oil in a pan and sauté a teaspoon each of chopped garlic and ginger. Add the vegetables and cook for a few minutes until they soften but still retain a bit of crunch. Now add the mashed soyabean and mix well. Season the mixture with a pinch of salt, black pepper, soy sauce, and just a hint of vinegar. Cook the filling on medium heat until everything comes together and the moisture evaporates. Set it aside to cool.
Step 3: Make or roll the momo dough
To make the dough, mix one and a half cups of all-purpose flour with a pinch of salt and gradually add water to form a smooth, firm dough. Knead well and let it rest for twenty minutes. Once rested, divide the dough into small balls. Roll each ball into a thin circle, about the size of your palm. The wrapper should be thin enough to steam properly but thick enough to hold the filling without tearing. Keep the wrappers covered with a cloth to prevent drying.
Step 4: Fill and shape the momos
Place a spoonful of the cooled soyabean and vegetable mixture in the centre of each wrapper. Gently fold the wrapper in your preferred shape half-moon, pleated, or round. Press the edges tightly to seal. Make sure there are no open gaps or loose ends, or the filling may leak out while steaming. Once shaped, place them on a lightly greased plate or parchment paper to avoid sticking. If you want to get ahead, you can even freeze these shaped momos to steam later.
Step 5: Steam and serve with spicy chutney
Boil water in a steamer and grease the steamer tray. Arrange the momos in the tray without overcrowding. Steam for about ten to twelve minutes, or until the wrappers turn glossy and slightly translucent. If you’re using a bamboo steamer or idli stand, the steaming time remains the same. Once done, serve the hot momos immediately with a spicy tomato-garlic chutney or a simple soy-based dipping sauce. For a crispier version, you can pan-fry the steamed momos until golden on the bottom.
Soyabean and vegetable momos are a smart, delicious way to upgrade your snack game. They offer the same joy and comfort of classic momos, with an added boost of nutrition. Whether you’re looking to impress guests or treat yourself to something special, this homemade version gives you the freedom to control ingredients, flavour, and freshness. Once you try making these, you might just ditch the takeaway for good.
