Vegan Momos

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Vegan Momos ingredients

For the dough:
350 gFlour
180 mlwater
salt and pepper
For the filling:
3Carrot (n)
6 big onesmushrooms
1Chilli pepper (s), dried
3 toe / ngarlic
1 big oneOnion (n)
1 piece (s)Ginger, thumb-sized
salt and pepper
peanut oil
For the dip:
10 tbspSoy sauce, vegan
1 teaspoonsugar
1/2Chilli pepper (s), dried
1 teaspoonvinegar

Working time: approx. 40 min. / Cooking / baking time: approx. 10 min. / Level of difficulty: normal / calorie p. P .: not specified

Mix the ingredients for the dough and knead into a smooth dough. Let rest for a while.

Meanwhile, rub the carrots, dice the mushrooms and onions and chop the chilli and garlic finely. Rub the ginger.

Heat some peanut oil in the pan and fry onions, garlic, ginger and chilli. Add carrots and mushrooms and sauté. Season with salt and pepper. Fill in a small bowl.

Now roll out the dough thinly and cut out with a large glass of circles. Put a small dab of stuffing in the middle and then fold the circles together, press the edges firmly.

Heat the oil in a pan and put the dumplings in it. Lightly brown the ground, then add some water (about 70-100ml) and cook the dumplings with the lid closed for about 5 minutes.

Mix the ingredients for the dip and serve with the dumplings.

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