This recipe for Kashimiri momos - a type of stuffed dumpling - uses very simple ingredients to produce a beautiful, juicy vegan dumpling. It's filled with carrot, cabbage, potatoes, spinach and a little bit of chilli.
  • Cooking:
  • Serves: 30 persons



  1. Step 1

    To make the dough, sift the flour into a bowl and add a pinch of salt. Gradually add the water, mixing and kneading until you have a flexible dough. Drizzle the oil over the dough, turning it to coat, cover with a dish towel and leave to rest for 20–30 minutes at room temperature
  2. Step 2

    Meanwhile, make the filling. Place all the ingredients in a bowl and mix to combine
  3. Step 3

    Divide the dough into about 30 equal-sized balls, each weighing around 10–12 g. Dust the work surface with flour, then roll one of the balls into thin circles, about 8 cm in diameter, one at a time
  4. Step 4

    Place 1 heaped teaspoon of the filling mixture in the middle of each circle of dough, then use your thumb and forefinger to pinch the sides together to seal each parcel
  5. Step 5

    Repeat until all the dough and filling are used up
  6. Step 6

    Fill a steamer pan with water, cover the base of the steamer with baking paper and pierce a few holes in it
  7. Step 7

    Place over a high heat and bring to the boil
  8. Step 8

    Working in batches, place the momos on the baking paper, cover the pan with the lid and steam for 10–12 minutes until the momos look transparent