Cheesy Paneer Momos

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These paneer momos are stuffed with a savory paneer and cabbage filling tossed with Indo-Chinese spices, then steamed until tender and served with a spicy Himalayan-style chutney. They’re cozy, flavorful, and surprisingly easy to make at home.

Prep Time20

Cook Time30

Course: Appetizer, Main Course

Cuisine: fusion, Indian, nepali

Servings: momos

Author: Shreya Walia

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

Storage: Store steamed momos in an airtight container for up to 3 days. Reheat by steaming for 3–4 minutes.

Freezing: Freeze uncooked momos on a tray, then transfer to a freezer bag for up to 2 months. Steam straight from frozen, adding 2 extra minutes.

Substitutions: Replace cheese with mozzarella or cheddar, or skip entirely for a lighter momo.

Ingredient Tip: Use firm paneer for the best texture — soft paneer becomes mushy when steamed.

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