Vegetarian Vegan Tibetan Momos

Total time1 hr 35 min

Prep time45 min

Cook time20 min

These pleated dumplings pack a savory, well-seasoned filling of crumbled tofu and finely shredded cabbage, brightened with ginger, scallions, and a warm blend of cumin, coriander, and turmeric. The dough comes together simply with flour, salt, and water, rolled thin and pleated by hand into neat half-moons before steaming until the wrappers turn tender and translucent. Alongside, a smoky tomato-chili dipping sauce brings a jammy, slightly fiery contrast that balances the mild, earthy filling perfectly. Every component here — from the tofu-cabbage filling to the blistered chili sauce — makes this a naturally satisfying pick for a vegetarian table. It's the kind of recipe that rewards a little hands-on folding time with a big payoff: plump, juicy dumplings with real depth of flavor in every bite. Serve them hot off the steamer with extra sauce for dipping and a scatter of fresh cilantro to finish.

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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 oil 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.

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