Momo and Johl (Week 37, Nepal)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

To break this down into smaller steps you can prepare the dough a day or two in advance (or skip the dough entirely and purchase vegan wonton wrappers). Once prepared wrap in plastic wrap and place in the fridge. You can also prepare the dough by rolling it out and cutting in advance. Just lightly dust your dough with cornstarch and place pieces of wax paper between each piece and cover with plastic wrap before placing in the fridge.

Vegan Momos and Johl

Details

Servings

30+ dumplings

Prep time

60 minutes

Cooking time

60 minutes

Ingredients

Dough
3 cups All Purpose Flour
1 cup Water, cold
1/4 cup Vegetable Oil
1 teaspoon Salt
Johl
10 Vine Tomatoes
3 Red Chiles, dried (I used whole New Mexican Red Chiles)
8 ounces Green Chiles (I used canned New Mexican Green)
1 Yellow Onion
4 Garlic Cloves
1 cup Cilantro, packed
3 tablespoons Vegetable Oil
3 tablespoons Sesame Seeds
2 tablespoons Cumin Seeds
1 tablespoon Lemon Juice
1 tablespoon Sugar
1 tablespoon Fenugreek Leaves
1 tablespoon Coriander Seeds
1 tablespoon Salt
2 teaspoons Turmeric
2 teaspoons Fenugreek Seeds
1 teaspoon Ginger, Microplaned
Filling
4 cups Napa Cabbage
2 Carrots
1 Yellow Onion
4 Garlic Cloves
8 ounces Meltable or Spreadable Vegan Cheese (I used Miyoko’s)
1 cup Cilantro, packed
3 tablespoons Vegetable Oil
2 tablespoons Fenugreek Leaves
1 tablespoon Curry Powder
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds
2 teaspoons Chile Powder (I used New Mexican Red)
1 teaspoon Fenugreek Seeds
2 teaspoons Salt
1 inch Ginger, Minced

Directions : Johl

Preheat oven to 450F. Quarter tomatoes and onion and place on a parchment lined baking sheet. Remove skin from garlic and add to baking sheet as well. Place in oven and allow to roast for 30-40 minutes.
While roasting toast your spices in a small pan over medium heat until they become fragrant. Remove from heat and place in a blender along with red chiles (torn into pieces with stems removed) and green chiles. Use your remaining time waiting for veggies to roast to prepare the dough below.
Once veggies finish roasting remove from heat and allow to cool. once cool add to blender with all ingredients except for cilantro leaves and lemon juice. Blend until you have your desired consistency.
Heat up johl in a pot until hot. Fold in cilantro leaves and add lemon juice. Keep warm until momos are prepared.

Directions : Dough

In a bowl or stand mixer mix salt and flour together. Add water and oil and knead until it forms a dough. Dough should be shiny but not sticky. Add small amounts of additional flour or water as needed to get the right consistency. Set aside until ready to assemble.

Directions : Filling

Prepare all produce. Mince napa cabbage and grate carrots. Dice onions, mince garlic and ginger. Set aside.
Heat a saucepan on medium heat. Add vegetable oil, onions, garlic, and ginger. Saute until onions become translucent.
Add napa cabbage, carrot, and all remaining ingredients except cilantro leaves and vegan cheese. Mix well and saute until cabbage is cooked.
Remove from heat and add filling to a bowl. Fold in vegan cheese and cilantro until cheese melts entirely. Set aside and allow mixture to cool until is is cool enough to handle.

Directions : Momo Assembly & Serve

Roll out dough on a lightly floured surface until it’s about 1 to 2 millimeters thick. Cut dough into circles with a cookie cutter (mine is about 3 to 4 inches) until you run out of dough.
In each dough circle add about a tablespoon of filling to each one. Use the sealing method of your choice. I chose to pinch and fold mine as you can see in the photo. Repeat this process until you run out of dough and/or filling.
Bring a pot of water to a rolling boil. Lightly oil your steamer basket and add momos. Work in batches, allowing each batch of momos to steam for 6 minutes.
Once all your momos are cooked they’re ready to eat. Serve momos in a bowl over a small serving of johl, garnishing each bowl with cilantro. Enjoy hot!