Gluten-free vegan steamed dumplings (momos)

Faster to prepare than you think, these gluten-free and vegan momos are delicious dipped in your favorite sauce…

Gluten-free vegan steamed dumplings (momos)

  • Servings: approx 20 dumplings
  • Difficulty: medium
  • Print

Don't you just love dumplings? I'm not a master of making them and I'm hopeful my folding and dough will improve with practice and testing. Being celiac it's been a long while since I have had really good dumplings, and I think these are quite nice! they take a bit of time between rolling the dough, preparing the filling and filling/folding and steaming, but they will be ready under 1 hour!If you're lucky enough to be able to eat gluten, feel free to use pre-bough dough or wrappers.

Dough ingredients

  • 1/2 cup rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup potato flour
  • 1 teaspoon salt
  • 1 tablespoon psyllium husk
  • 3/4 cup boiling water
  • 1 tablespoon of oil

Filling ingredients

  • 4 cloves of garlic, crushed or chopped
  • 2 tablespoons of ginger, grated
  • 3 tablespoons of carrot cut in tiny cubes
  • 1 cup of mushrooms, chopped in small pieces
  • 1.5 cup finely chopped green cabbage
  • 1/4 cup chopped green onion
  • 2-3 tablespoons of sesame oil
  • a dash of tamari or gluten-free soy sauce, to taste (optional)

Make the dough

  1. Mix all dry ingredients in a large bowl.
  2. Add the boiling water and mix thoroughly by hand (don’t burn your fingers!. Knead and cover in plastic wrap or a tea towel to rest a few minutes. The dough will dry out easily so keep it covered at all times.

Make the filling

  1. In a large pan, heat up one tablespoon of sesame oil.
  2. Cook the garlic, ginger and carrot for a few minutes. Once “sweaty”, add the mushrooms, cabbage and the green onion if you want to cook it (I keep the green uncooked).
  3. Once all is cooked through, add sesame oil and soy sauce to taste.
  4. Let cool slightly and fill into the dough.

Roll, fill and cook the dumplings

    Only when ready to roll and fill:
  1. On a clean surface, dust a bit of potato flour. Roll a little piece of the dough as fine as you can, just a few millimetres. If the dough sticks, you can roll it between two sheets of parchment paper. Remember to keep the rest of the dough covered so it doesn’t dry out. Cut out a round piece with a glass of cookie cutter. You can cut a few at a time but I would recommend not keeping the dough pieces uncovered too long.
  2. Fill each round piece with a little bit of filling and close the edges at the top. Pinch well to close.
  3. Steam the dumplings for about 4-5 minutes in a steamer and serve with a dipping sauce of your choice.
  4. Enjoy 🙂
For a momo’s chutney sauce: Soak 2 red chilies in warm water for 20 minutes. Bring 1 1/2 cups of water to a boil, add 1 tomato and cook for 5 mins on high heat (blanching the tomato). Drain the chilies and add them to the boiling water. Cook for another 3 minutes. Take off the heat, drain and let cool slightly. In a small skillet, heat up a bit of vegetable oil and add 7 cloves of garlic. Cook for a minute or two, then turn off the heat. When the tomato is cool, peel off the skin. Blend the peeled tomato with the chilies, the garlic, and ad 1/4 tsp of soy sauce, on tbsp of vinegar and 1 tbsp of sugar, process until you get a smooth paste. Add 1/3 cup water. Heat up the paste in a hot skillet for 3-4 minutes and serve


  1. Cheryl Herrick says:

    I used your wrapper recipe with a different filling, and they were amazing, like Har Gow dumplings I remember from Dim Sum restaurants. Thank you so much!


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