Paneer Momos

Reach for your chopsticks, because these paneer momos are so delicious you’ll want to make them right now! Succulent spiced paneer, tender dumpling wrappers (how-to included), and the prettiest pleating you’ve ever seen … it’s all in this recipe!

Over the past few years, dumplings have taken the top place on my list of foods I’m utterly obsessed with.

Whether it’s Japanese vegetable gyoza, Chinese fried wontons, or Nepalese fried momos, the combination of succulent fillings plus delicate dumpling wrappers is enough to make my mouth water.

Compared to the popularity of potstickers, momos are a hidden gem. Originally from Nepal and Tibet (both with slightly different recipe variations!), the dish is also popular in North East India. It’s also gained traction as street food, especially in cosmopolitan centres like Delhi and Mumbai.

The little dumplings can be made with a filling of vegetables, paneer, or meat. They can also be steamed, pan-fried, or deep-fried. Today, I’m showcasing steamed paneer momos, which are simple yet undeniably tasty.

Unfortunately, it’s pretty hard to find momos in the U.K. My local Buddhist centre used to offer gloriously steamed huge vegetable and paneer momos, which soon became my go-to comfort food. Since it shut, I’ve been making momos regularly at home.

Now, I’m ready to teach you how to make restaurant-worthy momos that are even better than takeout. So, ditch the food delivery app, and grab your pans!

🥟Let’s Talk Ingredients

Momos — especially Indian ones — generally have a more complex flavour profile than their East-Asian equivalent, often utilising a line-up of glorious spices.

That said, you should still be able to find these ingredients in a supermarket. Hot tip: head to an Indian store (or online retailer) to buy spices; they’re often better quality, fresher, and much more affordable.

Firstly, you need a few ingredients for our ultra-succulent, ultra-flavoursome filling:

• Paneer: Mild and creamy, paneer is an Indian farmer’s cheese. It’s used in an array of recipes, like chilli paneer samosa, paneer hot dogs, paneer hakka noodles, and methi malai paneer, to name but a few. It’s available in most U.K. supermarkets, but can also be found at specialist Indian grocery stores and made at home.
• Vegetables: I’ve used white cabbage (Don’t use savoy cabbage; it’s too flavoursome. Napa cabbage or sweetheart cabbage would also be acceptable), onions for umami, and carrots for sweetness. This is the traditional combination — simple but scrumptious.
• Green chillies: These offer sharp and fruity heat, complementing the momo masala.
• Spring onions: Sweet and vibrant. More flavoursome than scallions.
• Ginger garlic paste: This is an easy cheat way to add the flavours of buttery garlic and peppery ginger that’s common in Indian recipes. I like to make mine at home, blended with fresh coriander (cilantro); the store-bought jars are too pungent and acidic.
• Seasonings: I add freshly ground black pepper and sea salt (both essentials), plus momo masala — a custom-made spice mix that’s warming, aromatic, and just a bit spicy. You can make momo masala at home for the freshest results, or buy it in stores. See my fried momos post for the momo masala recipe.

Next, you’ll need the dumpling wrappers.

• Momo wrappers: You’re unlikely to find proper momo wrappers in a store, so you have two options:
  
  • Buy dumpling wrappers: This is an accessible, easy, and time-saving option. Make sure you source round wrappers (not square!) without egg. The only ingredients should be flour and water. Gyoza wrappers are good for this; they can be found in an Asian store. OR;
  • Make your momo wrappers: Surprisingly easy. All you need to make the dough is plain flour (AP), hot water, salt, and baking powder (to make the momos softer): all pantry staples! The process only takes a few minutes and requires some shoulder strength to knead, although this can be skipped if you have a fancy KitchenAid or the like!

Paneer Momo Variations

Street food recipes are hugely fun. Wherever there’s street food, there’s also an abundance of innovative variations! Momos are no exception.

For example, you can toss the momos in a spicy Szechuan sauce after steaming, then pan-fry for gorgeously charred edges. This is a popular menu item in street food carts!

Make tandoori momos by marinating the steamed momos in a spicy yoghurt mixture, then throwing them on a hot grill (if you have an at-home tandoor, the hot coals infuse a ton of great smoky flavour).

You could also mix melting cheese (like mozzarella or Amul processed cheese) through the stuffing to make it more gooey and cheesy. More cheese = more deliciousness!

Make the recipe vegan by using tofu instead of paneer, similar to my tofu potstickers.

🧑‍🍳How to Make Paneer Momos, with Step-by-Step Photos

My Best Tips

You don’t need to pre-cook the momo filling. While many recipes advise you to stir-fry the ingredients before filling the momos, a Nepal-based friend taught me that massaging the spices into the ingredients is enough to soften the vegetables (much like we do with kale in kale and spinach salad!)

This small change significantly cuts down the cooking and prep time — a life-saver on a more involved recipe like paneer momos.

Roll the wrappers thin if you’re making momo dough (go you!). Ultimately, a more filling-to-dough ratio makes for tastier momos, and the texture will be vastly improved … delicate and tender, compared to chewy and rubbery.

Practice makes perfect. Especially when shaping your paneer momos, patience is key. Enlist a partner, friend, family, or even children to help out, and you’ll see massive improvements as you progress! Just don’t give up 🙂

❄️Yes, You Can Make Paneer Momos Ahead of Time!

Freeze uncooked momos on a tray, then, once frozen through, transfer to an air-tight container. The first step prevents the momos from sticking together. You can cook these paneer momos directly from frozen; no need to thaw.

Freeze cooked paneer momos using the same method. One note: Ensure your airtight containers are excellent, otherwise ice crystals can easily form on the exposed fillings.

Store leftover momos in the fridge for two to three days.

Reheat paneer momos by popping them in the steamer for around five minutes. This freshens them right up! Otherwise, give them a quick pan-fry.

🍜 Serving Suggestions

Traditionally, paneer momos are served with a super-duper fiery achar (pickle).

This isn’t a standard garlic pickle. In fact, it’s more like a chutney — hence its other moniker, momo chutney! Exact flavourings depend on the region and type of momo, but it typically involves sautéing then blending sesame seeds, peanuts (sometimes!), timmur peppercorns, onions, garlic, red chillies, tomatoes, more spices, and coriander leaves.

You can use the chutney as a dip for the paneer momos. Alternatively, serve the paneer momos in a bowl of jhol to make jhol momos. Jhol translates to “gravy” or “sauce,” and features many of the same ingredients, plus more water.

Of course, you can also lean into the Indo-Chinese cuisine and choose a soy sauce-based dipping sauce for the paneer momos. Talk about umami!

Finally, paneer momos are the ultimate party food (also great for potlucks). Luckily, I have a host of other recipes that would make great accompaniments: vegetable hakka noodles, burnt garlic fried rice, and chilli paneer sound like a divine spread, don’t you think?