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Mushroom filled momos steamed and served
Earthy, umami-rich dumplings filled with sautéed mushrooms and soy

Mushroom momos

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Mushrooms are the 'meat of the forest', and in this recipe, they prove why. The texture and umami richness of the finely chopped, sautéed mushrooms rival any meat filling. We evaporate the moisture from the mushrooms to concentrate the flavours, then steam them soft again inside the sealed dough.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Steamer
  • Frying pan (for pre-frying mushrooms)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Prepare the dough and let it rest.

2 ✓

Cut the mushrooms into very tiny cubes (brunoise). Do the same with the onion and garlic.

3 ✓

IMPORTANT STEP: In a frying pan with a little oil, fry the mushrooms and onion over high heat until their liquid evaporates and they brown slightly.

Tip: If you put them in raw, the mushrooms will release a lot of water during steaming and soak the dough, causing it to fall apart. Pre-frying concentrates the flavours.
4 ✓

Remove from heat, mix in the grated ginger, soy sauce, sesame oil, and paprika. Let it cool.

Tip: Hot filling would melt the dough during filling.
5 ✓

Fill the momos and steam for 10-12 minutes.

Tip: Since the filling is already heat-treated, it needs less time.

Recipe FAQ

What mushrooms should I use?
Shiitake is best for flavour, but chestnut mushrooms are also excellent. White button mushrooms can be a bit bland, so season them more heavily.

Ingredients

  • 400 g Mushrooms (mixed is best)
  • 1 whole Onion
  • 2 cloves Garlic
  • 2 cm Fresh ginger
  • 50 ml Soy sauce
  • 1 tbsp Sesame oil
  • 1 tsp Paprika
  • 250 g Plain flour
  • 120 ml Water
  • 1 tbsp Oil (for frying)