Mushroom Momo

Delicious steamed dumplings with mushroom filling. The goodness of mushrooms.. their nice meaty flavor stuffed in a steamed thin flour bun. Here's the Mushroom momo's. A yummy appetizer to start your meal!

I always thought that the dumplings were part of the diet in the Far east and I found out very recently that its a staple in North eastern India where you get a variety of dumplings. It's just that in North eastern India and in Nepal, dumplings are more commonly known as momo. Here's a fun fact, I went on the internet to check out the difference between a dumpling and a momo and apart from discovering that they are the same, I discovered this crazy list of on Wikipedia on some 100 plus different names given to dumplings... If you want check it out for yourself, here is the wiki list. 


Mushroom4 Cups chopped
Red Onion1/2 cup chopped
Coriander (Stalk & Leaves)10 
Garlic3 cloves
Ginger1 Inch
Green Chili1

Balsamic Wine Vinegar2 tbsp
Hot and Sweet Sauce2 tbsp
Soy sauce2 tbsp
Coconut milk powder2 tbsp
Self-raising flour1.5 cup + for dusting
Salt1 pinch
Oil1 tbsp
Water2/3 cup

  1. Prep the Vegetables: Chop the mushrooms, onions and Chili fine. Separate the coriander leaves from the stalks and finely chop the stalks. Chop ginger and garlic and crush to
  2. Cook the filling: Heat oil in a pan. Add ginger, garlic and the chopped coriander stalks. Saute for a couple of minutes, then add the chopped onion and saute till the onion becomes transparent. Then add the mushrooms and saute them for 5 minutes. The mushrooms will start leaving water. Now, add the vinegar and sauces. Saute for another 5 mins and until all the water evaporates and the mushrooms start to caramelize.
  3. Make the wrapper: Mix Coconut milk powder with the water to make coconut milk. Take the self-raising flour in a bowl and add to it a pinch of salt and then slowly add the coconut milk and knead to a dough. Make balls of approx 1 tbsp size. Take each dough ball and roll to a thin circle on a lightly flour-dusted surface.
  4. Shape the momo:  Spoon the filling to the center of the dough leaving around 2 cm around empty. Shape the momo by pinching and folding the dough. This action is almost like a pleating action.
  5. Steam: Boil water in a steamer and when the water boils, place the momo's in the upper vessel of the steamer and steam for 12 mins or until done. 
  6. Garnish with the coriander leaves and some chopped green chili. Enjoy the momo. 

  1. You can use coconut milk for this recipe if you have that handy. I didn't have coconut milk and hence used coconut milk powder.
  2. Use rice wine vinegar if you don't have Balsamic Wine Vinegar.


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