Shellfish Free Vegan Tibetan Momos
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup warm water, plus more as needed
For the filling
- 8 oz firm tofu, pressed and crumbled
- 2 cups green cabbage, finely shredded
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
- 2 tsp sesame oil
- 1 tbsp soy sauce
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt
For the dipping sauce
- 4 medium tomatoes, roughly chopped
- 2 dried red chilies (such as kashmiri or arbol), stems removed
- 1 tsp neutral oil (such as canola or sunflower oil)
- ½ tsp ground cumin
- ½ tsp salt
For serving
- 1 tsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Add the warm water gradually, stirring with a fork until a shaggy dough forms, then knead by hand for 5–6 minutes until smooth and slightly elastic. The dough should feel soft but not sticky — add water a teaspoon at a time if it tears, or a dusting of flour if it sticks. Cover the bowl with a damp towel and rest for 30 minutes.
- 2
Make the filling: Place the shredded cabbage in a colander, toss with a pinch of salt, and let stand for 10 minutes, then squeeze firmly with your hands to remove as much liquid as possible. In a large bowl, combine the squeezed cabbage, crumbled tofu, scallion greens, ginger, sesame oil, soy sauce, cumin, coriander, turmeric, black pepper, and salt. Mix well until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!