Whole30 Steamed Momos

Elevate your Whole30 journey with these delectable Whole30 Steamed Momos, a grain-free and paleo-friendly twist on the beloved Himalayan dumpling! Made with a pliable dough crafted from coconut flour and tapioca flour, these momos are filled with a vibrant medley of shredded green cabbage, carrots, and aromatic herbs like garlic and ginger. A splash of coconut aminos adds a savory depth to the filling, perfectly complementing the soft, steamed dumpling wrappers. Ready in just 45 minutes, this gluten-free recipe is perfect for meal prep, light lunches, or guilt-free snacking. Pair these flavorful momos with a Whole30-compliant dipping sauce for an irresistible, soy-free comfort food experience that doesn’t break your healthy eating goals. Whether you're on Whole30 or just looking to indulge in a wholesome, plant-forward dish, these steamed momos are sure to impress!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Coconut flour
• 1 cup Tapioca flour
• 0.5 teaspoon Salt
• 0.75 cup Boiling water
• 1 tablespoon Coconut oil
• 1 cup (shredded) Green cabbage
• 0.5 cup (shredded) Carrots
• 0.25 cup (chopped) Green onions
• 2 cloves (minced) Garlic
• 1 teaspoon (minced) Ginger
• 1 tablespoon Coconut aminos
• 0.25 teaspoon Black pepper
• 1 teaspoon (for cooking filling) Coconut oil

Directions

Step 1

In a large mixing bowl, combine coconut flour, tapioca flour, and salt.

Step 2

Slowly pour the boiling water into the flour mixture, stirring continuously with a spoon to form a dough. Add coconut oil and knead the dough until smooth and pliable. Cover the dough with a damp cloth and set aside.

Step 3

Heat a skillet over medium heat and add 1 teaspoon of coconut oil. Sauté the garlic and ginger until fragrant, about 30 seconds.

Step 4

Add shredded cabbage, carrots, and green onions to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.

Step 5

Stir in coconut aminos and black pepper. Cook for an additional 2 minutes. Remove the skillet from heat and let the filling cool.

Step 6

Divide the dough into 12 small balls. Roll each ball into a thin circle on a sheet of parchment paper or a clean surface dusted with tapioca flour.

Step 7

Place a small spoonful of vegetable filling in the center of each dough circle. Fold the dough over the filling and seal the edges by pinching them together or pleating to form a half-moon shape.

Step 8

Add water to a steamer and bring it to a boil. Lightly grease the steamer basket with coconut oil to prevent the momos from sticking.

Step 9

Place the momos in the steamer basket in a single layer, ensuring they do not touch each other.

Step 10

Steam the momos for 10-12 minutes until the dough is cooked through and translucent.

Step 11

Remove the momos from the steamer and serve warm with your favorite Whole30-compliant dipping sauce, such as coconut aminos-based sauce or a chili-garlic blend.

Nutrition Facts

Serving size	(619.7g)

Amount per serving	% Daily Value*
Calories	1264.2

Total Fat 46.2g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1633.4mg	0%
Total Carbohydrate 199.4g	0%
Dietary Fiber 53.7g	0%
Total Sugars 22.4g
Protein 25.5g	0%

Vitamin D 0IU	0%
Calcium 123.5mg	0%
Iron 9.4mg	0%
Potassium 1166.7mg	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: 31.6%

Protein: 7.8%

Carbs: 60.6%