Vegetable Momo w/ Sesame Chutney

Makes 30-40 Appetizers


  • 16 oz cabbage, finely chopped
  • 4 oz cheddar cheese, shredded
  • 1 oz black pepper
  • 2 oz soy sauce
  • small handful of whole leaves of fresh spinach
  • ΒΌ cup carrots, grated
  • 5 spice blend (ground fenugreek, fennel, mustard, cumin & sesame seeds)
  • pinch of turmeric powder
  • pinch of salt
  • vegetable oil to coat saute pan
  • momo wrappers (can be found in Asian markets)
  • water

Sesame Chutney

  • 2 medium tomatoes, halved & quartered
  • 3 chili peppers, sliced
  • 1 oz sauteed sesame seeds
  • 1-2 ginger slices
  • 10 pieces of garlic, chopped
  • salt to taste
  • 1 oz fresh lemon juice
  • 1 oz vegetable oil

Special Equipment

  • blender
  • steamer basket


Make the Filling (Stuffing)

  1. Coat a pan with oil and it allow to get hot
  2. Sprinkle in some 5 seed blend (ground fenugreek, fennel, mustard, cumin & sesame seeds).  Add a pinch of turmeric powder and a pinch of salt
  3. Add chopped cabbage and saute ingredients for 3 minutes, then allow to cool down and place in a large bowl
  4. To the bowl, add carrots, cheese and spinach. Season with soy sauce, a pinch of black pepper, and mix well to combine all ingredients

Fill the Momo Wrappers

  1. Moisten wrappers with water
  2. Place filling in the middle of a wrapper
  3. Bring edges together and pinch a few times to close

Cook the Momos

  1. Brush steamer pan lightly with oil to prevent sticking
  2. Arrange momos on a perforated steamer basket, not touching each other (momos will swell during steaming), place steamer over a pot of boiling water, cover and steam 5-7 minutes

Prepare the Sesame Chutney

  1. In a saute pan, add ginger, garlic, chili peppers and tomatoes. Drizzle with vegetable oil and roast over high heat for 2-3 minutes
  2. Let rest 5-6 minutes
  3. Place in a blender and puree until creamy
  4. Place in a small dipping cup or gravy boat