Plant-Protein Momos

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

Dough

250 grams All-Purpose Flour
2 grams Salt
120 ml Warm Water

Filling

300 grams Nadura* Chicken-Free or Meat-Free mince, defrosted
100 grams Onion, finely chopped
40 grams White Cabbage, finely chopped
15 grams Fresh Ginger Root, minced
6 grams Garlic, minced
20 grams Light Soy Sauce
15 grams Sesame Oil
2 grams Ground Cumin
1 gram Ground Coriander
1 gram Ground Black
Pepper
10 grams Fresh Cilantro, chopped
1 gram Chili Flakes (optional)

Mince

Packed with 21 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free & Chicken-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

chicken-free Mince

preparation

Procedure for the Dough

In a large bowl, combine the all-purpose flour and salt.
Gradually add the warm water, mixing as you go, to form a dough. If the dough is dry add more water depending on the consistency.
Knead the dough for about 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.

Procedure for the Filling

Heat sesame oil in a pan over medium heat.
Add the finely chopped onion, ginger and garlic and sauté for 3-4 minutes until translucent.
Add the Nadura* Mince and cook for about 3 minutes.
Stir in the finely chopped cabbage and cook for another 2-3 minutes until softened.
Add the soy sauce, cumin, coriander, black pepper and chili flakes. Mix well.
Remove from heat and stir in the fresh cilantro. Let the mixture cool.

Procedure to assemble the Momos

After the dough has rested, divide it into small portions (about 12-15 pieces) and roll each into a ball.
Roll each ball into a thin circle, about 10 cm in diameter.
Place a spoonful of the filling in the center of each dough circle.
Fold the edges of the dough around the filling, pinching the edges together tightly to seal the momo. You can create pleats or a simple fold, as per your preference.
Lightly grease the steamer basket or line it with parchment paper.
Arrange the momos in the steamer, ensuring they don’t touch each other.
Steam the momos over boiling water for about 12-14 minutes, or until the dough is soft and fully cooked through.
Serve hot with chili garlic sauce for dipping.