Steamed & stuffed dumplings served with a spicy sauce.


For Dough

  • Plain flour – ½ cup
  • Salt – According to taste
  • Oil – 1 tbsp
  • (For stuffing)
  • Carrot, chopped – ¼ cup
  • Cabbage, chopped – ¼ cup
  • Onion, chopped – 2 tbsp
  • Green chilly, chopped – 1
  • Garlic, chopped – 8-10 cloves
  • Salt – According to taste
  • Black pepper – a pinch
  • Ajinomoto – ¼ tsp
  • Soya sauce – ½ tsp
  • Chilli sauce – ½ tsp
  • Vinegar water – 1 tsp
  • Oil – 1 tbsp

For Chutney

  • Tomato, puree – 2
  • Garlic, paste – ½ tsp
  • Salt – According to taste
  • Chilli flakes – ¼ tsp or According to taste
  • Vinegar water – 1 tbsp
  • Oil – 1 tbsp


1. Chop carrot and cabbage in an electronic chopper. (separately)

2. Heat oil in a pan. Add onions and saute it for 2 minutes. Add garlic, green chillies, carrots, cabbage and saute for 2 minutes.

3. Add salt, black pepper, ajinomoto, soya sauce, chilli sauce and mix well. Add vinegar water and cook on high flame for 3-4 minutes till the mixture is fully dry. Keep aside.

4. Take plain flour in a bowl. Add salt, oil and mix well. Add sufficient amount of water and make dough. (It should be normal, not too soft or not too hard).

5. Make small roti’s and place the filling in the centre. Now bring the ends together in the centre and slightly twist it from right to left and remove the extra dough from top. Repeat this with the remaining dough and form dumplings.

6. Grease the steaming tray and steam these dumplings for 20 minutes in a steamer.

7. Meanwhile prepare the chutney. Heat oil in a pan. Add tomato puree and cook for 5 minutes.

8. Add garlic paste and allow the tomatoes to cook till the water get evaporated and oil is separated from it.

9. Add salt, chilli flakes and vinegar water. Cook for 2 minutes.

10. Allow it to cool.

11. Serve steamed momo’s with spicy garlic tomato chutney.



Recipe Contributed By:




Time: 40-50 minutes

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