If you grew up eating momos on the street corners of Delhi or Kathmandu, you know there’s nothing more comforting than a plate of piping-hot dumplings with that fiery red chutney that you swear is at least 40% chili and 60% magic. These paneer momos are my cozy, vegetarian twist on the classic — stuffed with shredded paneer, cabbage, scallions, spices, and a little cheese for a dish that’s unforgettable.
And if you’re craving more street food recipes, make sure to check out my crispy aloo pakoras, gobi manchurian, and chili oil dumplings!
Table of Contents
What are Paneer Momos?
Paneer momos are a delicious street food dumpling commonly found in India. Just like many regions around the world, Tibet and Nepal have their own version of dumplings called momos, and street food vendors in India have adapted and created their own version.
So if you enjoy everything from gyoza to pot stickers to perogies, I think you’ll love these paneer momos.My version of paneer momos are filled with cabbage, paneer, and cheese, and then seasoned with South Asian spices and East Asian sauces.
Ingredient Breakdown:
- Paneer: The star of our paneer momos filling. Paneer gives structure, creaminess, and protein. Because it doesn’t melt, it holds its texture perfectly in steamed dumplings.
- Cabbage (red + green): Adds moisture, crunch, and that classic momo filling texture. Using two types adds natural sweetness and color.
- Scallions, Ginger, Garlic: The aromatic base. These bring brightness and warmth — the foundation of nearly every good momo filling.
- Cheese: Not traditional, but absolutely delicious. A small amount melts into the filling, making it richer without overpowering the spices.
- Soy Sauce + Rice Vinegar + Sriracha: These give the momos that Indo-Chinese flavor profile — savory, tangy, and lightly spicy.
- Ground Spices (garam masala, cumin, onion powder, red chili powder): These build depth and warmth, turning simple ingredients into a boldly flavored street-style filling.
- Wonton Wrappers: Quick, convenient, and easy to fold. Perfect for homemade momos without making dough from scratch.
- For the Momo Chutney: Roma tomato, dried red chilies, ginger powder, garlic powder, soy, rice vinegar, sriracha — together they make the iconic Himalayan-style spicy red chutney that’s tangy, smoky, and fiery in the best way.
The full written recipe with measurements is below on the recipe card.
How Do You Fold Paneer Momos?
Of all ways you can fold dumplings, I think folding paneer momos has the easiest technique!
- Wet the edges: Dip your finger in water and run it along all four edges of your dumpling wrapper. This helps it stick securely and prevents the momos from opening in the steamer.
- Add the filling: Place a small spoonful (about 1 to 1.5 teaspoons) of filling right in the center. Overfilling is the #1 reason homemade momos burst, so keep it modest.
- Pinch the corners: Bring all four corners of the wrapper up to the center, like you’re folding a tiny gift box. Pinch them together firmly at the top.
- Twist to seal: Once the corners meet, twist them gently so the center seals tightly and creates that signature little swirl on top.
- Press the sides: Press the seams along the edges to remove air pockets — air expands during steaming and can cause the wrappers to pop.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Cheesy Paneer Momos
Equipment
- bamboo steamer or metal steaming tray
Ingredients
Momos
- 2 tbsp oil
- 2.5 c roughly chopped cabbage, red or green work
- 2 c shredded paneer
- 1/4 c scallions
- 3/4 c shredded cheese, medium cheddar works well
- 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
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
- Start the aromatics: Heat oil and sauté scallions for 30 seconds, then add ginger and garlic and continue cooking until fragrant.
- Add paneer and cabbage: Stir in the cabbage and paneer and cook for a few minutes until the vegetables begin to wilt.
- Season the filling: Add all spices, soy sauce, rice vinegar, and sriracha, cooking on high heat until the mixture is wilted and completely dry. Important note: The cabbage will release water, so keep the heat high to ensure the filling stir-fries rather than steams.
- Mix in cheese: Transfer the mixture to a bowl and add shredded cheese.
- Fill and shape the momos: Wet the edges of wonton wrappers, add a small spoonful of filling, pinch all four corners together, and twist to seal the center.
- Steam the momos: Steam for about 8 minutes until cooked through and tender in a bamboo steamer or a greased metal steaming tray.
Chutney
- Cook the chutney base: Boil tomatoes and dried chilies in water for 20 minutes until softened and most of the water evaporates.
- Blend the chutney: Cool the mixture and blend into a smooth paste.
- Finish the chutney: Heat oil in a skillet, sauté spices, then add soy, sriracha, and rice vinegar. Stir briefly before adding the blended tomato-chili mixture.
Notes
Variations
Tandoori Paneer Momos: Spread a layer of yogurt, kashmiri chili, and tandoori masala to the outside of the momos and air fry.Fried Momos: After steaming, shallow fry until crisp and golden.
Veg Momos: Skip paneer and cheese and double the cabbage + add grated carrot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
These paneer momos pair so well with bold, street-food flavors, especially something crisp and tangy like my Aloo Tikki Chaat or Masala Fries with Roasted Cumin Aioli.
They’re also great alongside Indo-Chinese favorites like Honey Chilli Paneer, Vegetable Manchurian, or a simple bowl of noodles to make it a full meal. If you’re hosting, serve them in a bamboo steamer basket with extra chutney on the side — they disappear fast, so consider a double batch.
FAQ
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.
I didn’t see wonton wrappers listed in the ingredients. How many wonton wrappers do you need for these?