Cabbage Momos with ezay
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Cabbage Momos Recipe with a complete video and step by step procedure.

Since everyone is trying out the Momos Recipe at home these days, so I thought to make it easy for everyone with this Street Style Cabbage Momos Recipe.

In this article, we’ll learn the easy tasty street style cabbage momos recipe anyone can make at home. Even though the recipe of momos is quite easy.

For a better understanding, I’ve made a recipe video of Cabbage Momos.

In case if you want to see the recipe, skip the video and feel free to read the recipe below the video.

If you like this video, please don’t forget to subscribe to my YouTube Channel.

So, today’s recipe is how to make cabbage momos.

Momos come either steamed or fried and with a variety of flavours.

In our country Bhutan, we have Veg momos comprising of Cabbage Momos, Cheese Momos and Potato Momos. Whereas, in Non-Veg Momos, we have Pork Momos, Chicken Momos and Beef Momos.

But I’ll be only talking about the cabbage momos recipe in this article, also I’m a vegetarian so nothing about non-veg will be there in this blog.

If you want to know more about it you can also read my earlier recipe on How to make Potato Momos”.

While, my today aims to show, how to make juicy and tender cabbage momos.

So, let’s get started,

Servings

6-8 heads

Ingredients of Cabbage Momos Recipe 

  • Maida or All-purpose Flour 600gm
  • 2 medium-size cabbage
  • Onions 400gm
  • Garlic 9-10 cloves
  • Cooking Oil 300ml
  • Amul Butter 100gm

Procedures of Cabbage Momos Recipe

1. Chopping the vegetables 

First thing first, remove the outermost leaves of the cabbage, then cut in half and remove its stalk with the help of a knife.

Likewise, cut off the top and bottom parts of the onions and cut from the middle then remove its scale leaves.

Also, soak the garlic into cold water, cut in half then remove its cover with your fingers or knife.

Sometimes, peeling off garlic can be quite challenging for some of you especially if you are new to the kitchen. 

Diced Cabbage

So, I’m going to give you simple tips here,

Soak the garlic cloves into the water before peeling off. What it does is, it helps to reduce the sticky of the garlic and makes your work easy and faster.

Now wash them thoroughly before cutting into pieces.

After washing, chop them into pieces.

Garlic and Onions

With this in mind, here I have used the food processor for chopping the vegetables if you have you can use it as it saves time and energy. 

Chopped Garlic, Cabbage and Onions for filling

If you don’t have any other chopping equipment be little patience and do it manually. 

2. Making Stuffing

Once the veggies are finely chopped, heat the oil.

While the oil is heating, mix the veggies and also add some processed cheese and salt as per your taste and mix them well.

Once the oil is heated enough, make the flame low and add Amul butter in it and let it melt completely.

Here Amul butter is not necessary to use, I just use it for the flavour. 

As soon as the butter is melted, pour it directly on the veggies little by little and mix them well with the spatula. 

A mixture of Oil and Butter for the fillings

Be careful while dealing with the hot oil, you don’t want to end up yourself with burnt body parts. Hehe…

Now apart from the heating oil, I also have to list the quantity of the oil you should use.

I have this recipe video on my YouTube and I got lots of negative comments based on the amount of oil I have used.

It is good to know how people are conscious about their health.

Some of my viewers are shocked seeing the amount of oil I have used but I also want you to understand that.

I didn’t make only one plate momos out of 300ml of oil and 100 gm of Amul butter. I made more than 60 pieces out of it.

So, I would highly recommend, use the oil as per the quantity of your filling mixture.

Once the filling mixture is nicely combined, cover it with plates or anything you have and refrigerate it for overnight or if you want to make instantly then keep it in the freezer for 45-60 minutes

This is because green veggies and onions release water and make the filling kinda juicy and it makes complication while pleating the dumplings.

So, keeping it in the freezer for a few hours helps to evaporate the liquid water resulting in the dry mixture which that makes work efficient and easy for wrapping the momos.

Make sure you don’t over freeze them and make hard like rocks as well.

It is necessary to keep in the freezer or refrigerator?

No! it’s not necessary, there are other methods to make the filling mixture dry.

Do not squeeze the water from the chopped vegetables.

This will be the quickest way to make momos but the problem with it is when you squeeze off the water from them, almost all the nutrients will be lost in water so you can’t achieve the same taste as you get from the one made without squeezing water.

Now, it’s up to you, you can go for whichever you find convenient.

3. Making Dough  

Put the flour in a bowl and add water and use your hands to combine the flour and knead the dough into soft or moderate dough depending upon the weather or temperature.

If the room temperature is high keep dough moderate and if the room temperature is low keep dough soft.

After this cover the dough with a bowl or airtight plastic and let it sit for 45-60 minutes.

After 45-60 minutes, place the dough on a working surface and roll out the dough with a rolling pin forming a sheet of 1-2mm thick.

Once you have done this use a round cutter to cut out the circle and there you go, your momo wrapper is ready.

Momo Wrappers

Make sure to make the thin wrappers.

Now, take a pot and boil the water. When the water is boing, grease the steamer with oil.

4. Making Shapes

Now take the wrapper put it in the palm of your hand.

Take about tsp of the filling and place it right in the centre. 

Take the dumpling wrapper to fold it together.

After this, press it well at the one end Conner using your right-hand thumb and index finger.

Momo Shapes

Start pleating from the edge in one direction.

Check out my video on How to make Perfect Momos Shape.

There are so many ways to pleat the dumplings.

Some are super easy, while some are a bit advanced. 

If you are a starter, start to form simple ones.

If you don’t know how to make shapes at first don’t give up, practice more.

Practise is the key to every possible work.

5. Steaming the Cabbage Momos

After successfully pleating the memos, place them on the well-greased steamer.

Steaming the Momos

Make sure to keep a little gap in between otherwise they will stick one another while steaming.

So, to achieve good shape momos at the end is to keep some gap between them.

After placing well in the steamer, steam them for 10-15 mins under high flame.

After 15 mins the Cabbage Momos are cooked.

Serve it with your favourite sauces like Bhutanese Ezay, Mayonnaise, Schezwan sauce etc.

Cabbage Momos with ezay
Cabbage Momos
Cabbage Momos with ezay
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Cabbage Momos Recipe | Street Style

Cabbage Momos Recipe with a complete video and step by step procedure. Since everyone is trying out the Momos Recipe at home these days, so I thought to make it easy for everyone with this Street Style Cabbage Momos Recipe.
Prep Time1 hr
Cook Time15 mins
Course: Main Course, Side Dish
Cuisine: Bhutanese, Indian, Tibetan
Keyword: #momosrecipe, bhutan cuisine, bhutan food, cabbage momos recipe, cabbage momos recipe in hindi, cabbage recipe, how to make cabbage momos at home, momos recipe, momos recipe cabbage, momos recipe only with cabbage, momos recipe with cabbage, momos with cabbage, momos without carrot, recipe of cabbage momos
Servings: 8

Ingredients

  • 600 gm Maida or All-purpose Flour 
  • 2 medium-size cabbage
  • 400 gm Onions
  • 10 cloves Garlic
  • 300 ml Cooking Oil
  • 100 gm Amul Butter optional
  • Salt as per your taste

Instructions

1. Chopping the vegetables 

  • First thing first, remove the outermost layer leaves of the cabbage, then cut in half and remove its stalk with the help of a knife.
  • Likewise, cut off the top and bottom parts of the onions and cut from the middle then remove its scale leaves.
  • Also, soak the garlic into cold water, cut in half then remove its cover with your fingers or knife.
  • After washing, chop them into pieces.

2. Making Stuffing

  • Once the veggies are ready, heat the oil.
  • While the oil is heating, mix the veggies and also add some processed cheese and salt as per your taste and mix them well.
  • Once the oil is heated enough, make the flame low and add Amul butter in it and let it melt completely.
  • Pour the oil and butter mixture directly on the veggies little by little.
  • Once the filling mixture is nicely combined, cover it with plates or anything you have and refrigerate it for overnight or for 4-5 hours.

3. Making Dough  

  • Make a neither hard nor soft dough. Flatten it and cut it into round shape.
  • Make sure to keep the wrapper thin.

4. Making Shapes

  • Mould the wrapper in your comfortable shape or check out my detail recipe above to know how to make perfect momo shape.

5. Steaming the Cabbage Momos

  • Now, our wrappers are ready will the fillings, keep the wrapper on the well-greased steamer. After placing well in the steamer, steam them for 10-15 mins under high flame.
  • After 15 minutes our momos are ready to eat.
  • Serve it with the momos chutney and enjoy the homemade cabbage momos.

Also, read about other Bhutanese Cuisine Recipes

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