This might not be the most authentic paneer momo recipe, but that doesn’t mean it’s not absolutely delicious!
My version of paneer momos is inspired by popular versions found in desi street food. These momos are filled with yummy desi spices and served with a side of tomato chutney.
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What are Paneer Momos?
Just like many regions around the world, Tibet and Nepal have their own version of dumplings. So if you enjoy everything from gyoza to pot stickers to perogies, I think you’ll love these paneer momos.
These paneer momos are filled with cabbage, paneer, and cheese, and then seasoned with South Asian spices and East Asian sauces. Not to mention, they’re served with a rich and tangy chutney that I’m sure you’ll love.
How Do You Fold Paneer Momos?
Of all ways you can fold dumplings, I think folding paneer momos has the easiest technique! You simply: (1) add the filling to the center, (2) pinch all four corners of the dumpling wrapper in the center, and (3) twist.
Ingredient Breakdown:
Because I want to make these paneer momos super filling and satisfying, I add a combination of paneer and other cheeses. So instead of being an appetizer, these momos can pretty much be an entire meal.
If you want to make the perfect paneer momos, make sure you have the following items in stock for the filling:
- Chopped cabbage
- Paneer
- Scallions
- Shredded cheese
- Salt
- Soy
- Rice vinegar
- Sriracha
- Garam masala
- Cumin
- Red chilli powder
- Onion powder
- Chopped garlic
- Chopped ginger
- Oil
How to Make Paneer Momos:
- To make your paneer momos, start by sautéeing your scallions in oil for 30 seconds before adding in your ginger and garlic, and then sauté another 30 seconds.
- Add in your cabbage and paneer and sauté for a couple of minutes so that the veggies start to wilt.
- Add in all spices, soy, rice vinegar, and sriracha and cook until veggies are completely wilted and there is no moisture left in the mixture
- Note: water will start releasing from the veggies so make sure your heat is on high when you are stir frying
- Transfer to a bowl and mix cheese shreds into the mixture. You can use anywhere between 1/2c and one full cup of cheese depending on your preference.
- Wet the edges of your wonton wrappers with water (I used store bought ones for this recipe) and place a small amount of filling in the center. Pinch the four corners of the wonton wrapper together at the center and then firmly press and twist to get your desired shape.
- Steam for about 8 minutes and then serve your paneer momos with a tangy tomato chutney.
Looking For More Recipes? Check These Out!
Momos originated in Nepal and Tibet, but have also become popularized in India!
This filing is pretty customizable, but personally, I like to add paneer and cheese to give the filling a delicious fusion of flavors and make it more filling. But, if you’re vegan, you can simply go without either of these ingredients. Or, of course, use a plant-based option for cheese. I really enjoy Violife or the Whole Foods brand of cheese in particular.
Cheesy Paneer Momos
Ingredients
Momos
- 2.5 c roughly chopped cabbage (red and green mixed)
- 2 c shredded paneer
- 1/4 c scallions
- 3/4 c shredded cheese (I used nacho cheese blend)
- 1/2 tsp salt
- 1 tbsp soy
- 2 tsp rice vinegar
- 2 tsp sriracha
- 1/2 tsp garam masala
- 1 tsp cumin
- 1 tsp red chilli powder
- 3/4 tsp onion powder
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tbsp oil .
Chutney
- 1 large Roma tomato
- 10 dried red chilies
- 1.5 – 2 c water
- 3/4 tsp ginger powder
- 3/4 tsp garlic powder
- 1 tbsp oil
- 2 tsp soy
- 3/4 tsp rice vinegar
- 1/4 tsp salt
- 3/4 tsp sriracha
Instructions
Momos
- Sauté your scallions in oil for 30 seconds before adding in your ginger and garlic, and then sauté another 30 seconds.
- Add in your cabbage and paneer and sauté for a couple of minutes so that the veggies start to wilt.
- Add in all spices, soy, rice vinegar, and sriracha and cook until veggies are completely wilted and there is no moisture left in the mixture
- Note: water will start releasing from the veggies so make sure your heat is on high when you are stir frying
- Transfer to a bowl and mix cheese shreds into the mixture. You can use anywhere between 1/2c and one full cup of cheese depending on your preference.
- Wet the edges of your wonton wrappers with water (I used store bought ones for this recipe) and place a small amount of filling in the center. Pinch the four corners of the wonton wrapper together at the center and then firmly press and twist to get your desired shape.
- Steam for about 8 minutes and then serve. .
Chutney
- Boil tomatoes and dried chilies in water for 20 minutes in a pot. Make sure to keep the pot covered with a lid and simmer it on a medium heat. Keep checking the mixture throughout because you don’t want it to dry up too much and burn! At the end of the 20 minutes almost all of the water should have evaporated but nothing should be sticking to the pan.
- Let the mixture cool and transfer it to a food processor and blend into a fine paste.
- In a skillet heat up your oil and add your spices. Sauté for a quick 20 seconds before adding in soy, sriracha, and rice vinegar. Sauté another 20-30 seconds and then add in your tomato and red chili mixture.
What did you think of this recipe?