Vegan Pork Momo

Discover the irresistible charm of Vegan Pork Momos, a plant-based twist on the classic Himalayan delicacy. These steamed dumplings feature a tender homemade dough encasing a savory filling made from textured vegetable protein (TVP), rehydrated in rich vegetable broth, and infused with the bold flavors of soy sauce, garlic, and ginger. Crisp cabbage, sweet grated carrots, and aromatic green onions add a delightful crunch, while a touch of sesame oil ties it all together. Perfectly steamed to soft, translucent perfection, these momos are an exceptional vegan comfort food that pairs beautifully with a zesty dipping sauce. Ready in just over an hour, this recipe yields 24 mouthwatering dumplings, making it a fantastic option for sharing with friends and family. Whether you're a momo enthusiast or exploring plant-based alternatives, these Vegan Pork Momos are guaranteed to impress!

Nutriscore Rating: 80/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Salt
• 0.75 cup Water
• 2 tablespoons Olive oil
• 1 cup Textured vegetable protein (TVP)
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, finely grated
• 2 stalks Green onions, finely chopped
• 1 cup Cabbage, finely chopped
• 0.5 cup Carrots, grated
• 1 tablespoon Sesame oil
• 0.5 teaspoon Black pepper

Directions

Step 1

In a large bowl, mix the all-purpose flour and salt. Gradually add water and knead until smooth and elastic. Cover and let it rest for 30 minutes.

Step 2

While the dough is resting, prepare the filling. In a bowl, rehydrate the textured vegetable protein by soaking it in hot vegetable broth for about 10 minutes. Drain and squeeze out excess liquid.

Step 3

In a skillet over medium heat, add olive oil. Sauté minced garlic and grated ginger for about 1 minute until fragrant.

Step 4

Add the rehydrated TVP to the skillet. Stir in soy sauce, then cook for 5-7 minutes until slightly browned.

Step 5

Add chopped cabbage, grated carrots, and green onions to the skillet. Cook for another 3-5 minutes until the vegetables soften. Season with black pepper and sesame oil. Remove from heat and let it cool.

Step 6

Divide the dough into 24 equal pieces and roll each into a small ball.

Step 7

On a lightly floured surface, roll each ball into a thin circle about 3 inches in diameter.

Step 8

Place a tablespoon of the filling in the center of each circle. Gather the edges and pleat the dough, pinching it at the top to seal it properly.

Step 9

In a steamer, arrange the momos in a single layer, leaving space between them. Steam over boiling water for 12-15 minutes until the dough is soft and slightly translucent.

Step 10

Serve hot with your favorite dipping sauce.

Nutrition Facts

Serving size	(1189.7g)

Amount per serving	% Daily Value*
Calories	2118.5

Total Fat 49.4g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 9.2g
Cholesterol 0mg	0%
Sodium 4228.2mg	0%
Total Carbohydrate 280.1g	0%
Dietary Fiber 43.2g	0%
Total Sugars 21.3g
Protein 136.2g	0%

Vitamin D 0IU	0%
Calcium 533.5mg	0%
Iron 33.3mg	0%
Potassium 5169.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.1%

Protein: 25.8%

Carbs: 53.1%