Healthy Beet Momos

This whole wheat beet momos recipe is an easy and super healthy steamed dumplings with warm, oozing vegetable filling makes it so delicious and comfort! It can be eaten as an entrée or as mains with a spicy momo chutney or chili garlic sauce!

The momo is the quintessential Tibetan treat enjoyed enthusiastically in Tibet. These Tibetan momos are a food that is as cute as the name sounds! We’re talking dumplings, stuffed with a delicious cabbage, carrot, and onion filling. Spiced with garlic, ginger, and a very generous amount of black pepper. Then wrapped up in the cutest little round package, steamed and then served with a mouth watering spicy tomato momo chutney.

There are many types of momos like steamed momos, paneer momos, fried momos, tandoori momos. Here I made these momos with whole wheat flour for a healthier version.

According to me the best momos are the steamed ones though. The crispiness of fresh veggies and soft steamed outer cover is a wonderful combination. This popular street food of India is literally found in corner of every busy street.

WHAT IS MOMOS?

Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India [WIKI]

Traditionally momos are prepared only with meat. But as with any vegetarian variation we make veg momos with vegetable stuffing.

So veg momos are basically steamed flour buns wit spicy veg filling. Predominantly cabbage is used as stuffing. Here I have used a mix of cabbage, onion and carrots.

HOW TO MAKE BEETROOT MOMOS:

Making Beetroot Puree:

Wash, peel and chop the beetroot into small cubes.In a steamer, bring the water to boil and steam those chopped beets for 10 minutes.Once its cools completely, add to the blender and make a fine puree

Making Dough:

In a mixing bowl add the wheat flour,oil,salt and beetroot puree as required.Knead to smooth dough and cover with a damp towel.Let the dough rest for 30 minutes while you prepare the filling.

Making the stuffing:

• In a large pan, heat oil and add garlic, ginger and green chilies. Now add the onion and sauté till onion become translucent.
• Add in cabbage, carrot , bell peppers and sauté for 3 minutes. Then add in vinegar, soy sauce, hot sauce, green chili sauce, pepper and salt to taste.
• Mix well and let it sauté for 2-3 mins. Now the filling is ready.

To Assemble:

When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it.
Cut the dough into 3 1/2 – 4 inch circles. Remove the scraps of dough and place it back under the damp towel.
Taking one piece of dough at a time, put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center.

Place finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.
Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 10 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.

Serve the dumplings warm with spicy momo chutney. Leftover dumplings can be reheated by steaming them again.

TIPS AND SUBSTIUTIONS TO MAKE BEET MOMOS:

• Make sure to add the puree little by little to make a soft dough. I have used wheat flour for this recipe, you can use all-purpose flour too.
• Remember to finely grate or chop the veggies. I have used carrot, onion, cabbage and capsicum. You can add mushrooms, tofu, paneer , green beans, cooked potato, baby corn, bean sprouts etc.
• The dough has to be soft and smooth. If you find the dough is sticky, add little flour, mix and work on the surface to make a soft dough. Allow to rest for 30 mins
• If you want to take shortcut, you can use wonton wrappers or spring roll wrappers
• Remember to roll the momo edges to ‘thin’ and the center needs to be ‘thick’.
• There are so many variations in the shaping of momos. Just do what works perfectly fine for you.
• To prevent momos from sticking to the steaming rack, you can line the tray with cabbage leaf while steaming.
• You can add sesame oil for the filling for more flavors. Just add 1 teaspoon of sesame oil once the filling is ready.

HOW TO SERVE BEET MOMOS:

Serve beet momos with spicy momos chutney or red chili garlic chutney or schezwan sauce as a snack or starter.

You can also enjoy momos with any clear soup.

HOW TO STORE THESE MOMOS:

You can store these beet momos in an air-tight container and that can be refrigerated for 2 days.
To freeze the momos, place the cooked momos in the baking tray, freeze them and store in an air-tight container.

Check out my other Indo-Chinese recipes,

Vegetable Wheat Momos

Vegetable Hakka Noodles

Shrimp Fried Rice

Egg Fried Rice

Burnt Garlic Mushroom Fried Rice

Vegetable Fried Rice

Once all your momo are done, you really are in for the best treat! They’re a real crowd pleaser, and not just because the name is insanely fun to say. They’re gobbled up in no time, whether you make them just for you and your partner or if you make them for a party!

And make yourself some momo!

Healthy Beetroot Momos

This whole wheat beet momos recipe is an easy and super healthy steamed dumplings with warm, oozing vegetable filling makes it so delicious and comfort! It can be eaten as an entrée or as mains with a spicy momo chutney or chili garlic sauce!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indo-Chinese

Servings 12 momos

Ingredients

  

For Momo Dough:

• 2 cups whole wheat flour
• 1 large beetroot
• 2 tsp oil
• salt to taste
• water as required

For Filling:

• 2 tsp sesame oil
• 2 cloves garlic finely chopped
• 1 inch ginger grated
• 2 green chilli finely chopped
• 1 onion finely chopped
• 2 cups cabbage finely chopped
• 1 carrot grated
• 1/2 cup bell peppers finely chopped
• 1 tbsp rice vinegar
• 1/2 tsp pepper crushed
• 1 tbsp soy sauce
• 1 tbsp hot sauce
• 1 tbsp green chilli sauce
• salt to taste

Instructions

 

To make Beet Wheat Dough:

• Wash, peel and chop the beetroot into small cubes.
• In a steamer, bring the water to boil and steam those chopped beets for 10 minutes.
• Once its cools completely, add to the blender and make a fine puree.
• In a mixing bowl add the wheat flour, oil, salt and beetroot puree as required.
• Knead to smooth dough and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.

To make filling:

• In a large pan, heat oil and add garlic, ginger and green chilies. Now add the onion and saute till onion become translucent.
• Add in cabbage, carrot , bell peppers and saute for 3 minutes. Then add in vinegar, soy sauce, hot sauce, green chilli sauce, pepper and salt to taste.
• Mix well and let it saute for 2-3 mins. Now the filling is ready.

To Assemble:

• When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it.
• Cut the dough into 3 1/2 – 4 inch circles. Remove the scraps of dough and place it back under the damp towel.
• Taking one piece of dough at a time, put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center
• Place finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.
• Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 10 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.
• Serve the dumplings warm with spicy momo chutney. Leftover dumplings can be reheated by steaming them again.

Notes

1. Make sure to add the puree little by little to make a soft dough. I have used wheat flour for this recipe, you can use all-purpose flour too.
2. Remember to finely grate or chop the veggies. I have used carrot, onion, cabbage and capsicum.
3. You can add mushrooms, tofu, paneer , green beans, cooked potato, baby corn, bean sprouts etc.
4. The dough has to be soft and smooth. If you find the dough is sticky, add little flour, mix and work on the surface to make a soft dough.
5. Allow to rest for 30 mins If you want to take shortcut, you can use wonton wrappers or spring roll wrappers Remember to roll the momo edges to ‘thin’ and the center needs to be ‘thick’.
6. There are so many variations in the shaping of momos. Just do what works perfectly fine for you.
7. To prevent momos from sticking to the steaming rack, you can line the tray with cabbage leaf while steaming.
8. You can add sesame oil for the filling for more flavors. Just add 1 teaspoon of sesame oil once the filling is ready.

Keyword Beet Momos, Beetroot Momos, Healthy Momos, Momo recipes, Wheat Momos

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