Refined Flour 1 Cup
Mushrooms Finely Chopped 4-5
Oil 2 Tbsp
Spring Onions Finely Chopped 2
Ginger Finely Chopped 1 Inch Piece
Green Chilli Finely Chopped 1
French Beans Finely Chopped 10
Carrot Finely Chopped 1 Medium
Spring Onion Green Chopped 1 Stalk
Bean Sprouts 1/4 Cup
Black Peppercorns Crushed 8-10 Tsp
Salt To Taste
Light Soya Sauce 1/2 Tbsp
Cornflour/Cornstarch 1 Tbsp
Sesame Oil 1 Tsb

Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serves : 4
Calories : 939


  • Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.
  • Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté. And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.
  • Mix cornflour in 1/4 cup water and add. Cook till thick, take the wok off the heat and cool.
  • Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick.
  • Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.
  • Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.
  • Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.
  • Uncover the pan, take the basket out and open it. Serve the momos hot.