Easy Homemade Rice Paper Momo Recipe: A Healthy Twist to Traditional Dumplings

How To Make Rice Paper Momo At Home: Simple and Healthy Dumpling Recipe for Momo Lovers

Rice Paper Momo is a delicious and health-conscious alternative to traditional momos made with maida (refined flour). Originating from the culinary fusion of Southeast Asian rice paper rolls and Tibetan momos, this version skips the kneading and rolling process, making it a perfect quick recipe for home chefs. It’s light, gluten-free, and can be steamed or pan-fried depending on your preference.

Ingredients Required for Rice Paper Momo

Here’s what you need to make approximately 10 rice paper momos:

For the Filling:

• 1 cup finely chopped cabbage

• 1/2 cup grated carrots

• 1/4 cup finely chopped onions

• 1/4 cup chopped spring onions

• 1 tsp minced garlic

• 1 tsp minced ginger

• 1 tbsp soy sauce

• Salt and black pepper to taste

• 1 tsp sesame oil or regular oil

For the Wrap:

• 10 sheets of rice paper (available at Asian or online grocery stores)

• Warm water in a shallow bowl for softening rice paper

Preparing the Vegetable Filling

1. Heat oil in a pan and sauté the garlic and ginger for a few seconds until aromatic.

2. Add onions and stir-fry until translucent.

3. Toss in the cabbage, carrots, and spring onions. Cook for 2–3 minutes on high flame until slightly tender but still crisp.

4. Add soy sauce, salt, and pepper to taste. Mix well and cook for another minute.

5. Remove from heat and let the filling cool completely.

Read more: Spice Meets Sustainability: Explore the Top Vegan Desi Dishes of 2025

Wrapping Rice Paper Momo

1. Soak one rice paper sheet in warm water for 5–10 seconds until soft and pliable.

2. Carefully place it on a clean, damp cloth or cutting board.

3. Place 1 tablespoon of filling in the center.

4. Fold the bottom edge over the filling, then fold the sides inward, and roll it up to form a momo-like parcel.

5. Repeat this for all rice paper sheets.

Steaming the Momos

1. Prepare a steamer by greasing the tray or placing a banana leaf or cabbage leaf at the bottom to prevent sticking.

2. Place the momos slightly apart in the steamer.

3. Steam for 5–6 minutes on medium heat. Since the rice paper is already soft, you only need to steam until the filling is reheated.

4. Once translucent and slightly firm, remove them from the steamer.

Serving Suggestions

Serve hot Rice Paper Momos with spicy tomato chutney, schezwan sauce, or soy dipping sauce. You can garnish with sesame seeds and spring onions for an extra punch. For a crispier texture, you can lightly pan-fry them after steaming.

Tips and Variations

• Protein Option: Add tofu, paneer, or minced chicken for a protein-rich variation.

• Spicy Filling: Add chopped green chilies or chili flakes if you prefer spicier momos.

• Storage: Consume immediately for the best texture. Rice paper tends to get chewy when stored.

• Pan-Fried Version: For a crispy layer, brush the steamed momos with oil and pan-fry for 2–3 minutes on each side.

Read more: Sawan Vrat 2025: Tasty Oats Kheer Recipe for a Wholesome Fasting Treat

Why Try Rice Paper Momo?

Rice Paper Momo offers a gluten-free and low-calorie alternative to the traditional version. It’s quicker to make, doesn’t require dough preparation, and is equally satisfying in taste. With a translucent wrap and flavorful filling, it’s a hit among health-conscious foodies and a great way to introduce kids and family to new flavors. Whether you’re a momo fan or simply love experimenting in the kitchen, this dish is a must-try.

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