These scallion paneer momos bring together juicy crumbled paneer, fresh spring onion and soft steamed dumpling wrappers. The filling is lightly spiced so the paneer stays the star, with chilli-garlic chutney for dipping.
Ingredients
- 24 momo wrappers
- 200 g paneer, finely crumbled
- 4 spring onions, finely sliced
- 1 small carrot, grated
- 1 teaspoon grated ginger and 2 garlic cloves, minced
- 1 teaspoon soy sauce, 1/2 teaspoon black pepper and salt
- Oil for greasing and chilli-garlic chutney to serve
Method
- Mix paneer, spring onion, carrot, ginger, garlic, soy sauce, pepper and salt.
- Place a spoonful of filling in each wrapper, moisten the edge, pleat and seal.
- Steam on a greased basket for 10–12 minutes, until the wrappers look slightly translucent.
- Rest for 2 minutes and serve hot with chutney.
Tips and storage
Keep wrappers covered with a damp cloth while shaping. Do not overfill. Refrigerate cooked momos for one day and re-steam gently; freeze uncooked momos in a single layer for up to one month.
Can I pan-fry them?
Steam first, then crisp the bottoms in a little oil with a splash of water and a covered pan.
More recipes to try
For more dumplings and shareable dishes, explore our vegetarian global cuisine guide, try the Sizzling Veg Hot Pot, or browse the Indian street food guide. If you enjoy paneer fillings, our Paneer Jalfrezi recipe is another flavourful option.
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