Nepali Jhol Momo — a healthier version of the viral recipe that’s been all over my feed! With a fiery, tomato-based jhol and crunchy, veggie filling, enjoy this carb-free cabbage dumplings whenever those momo cravings hit!
WATCH HOW TO MAKE JHOL MOMO – CABBAGE DUMPLINGS IN SPICY BROTH:
The jhol is an aromatic sauce that’s made with simple ingredients. Just add in your sesame seeds, peanuts, chillies, coriander, a few spices, and tomatoes. Let this all saute for a bit until the tomatoes begin to soften. Transfer this to a blender and blend until smooth. I also added a bit of coconut milk which isn’t traditional but adds a lovely creaminess. Then, add a bit of water to adjust the consistency and season to taste with soy sauce and lemon juice.
Now we’re ready to assemble! Add a spoonful of your veggie filling to the cabbage leaves and gently roll them. Pan fry these and you can even add a splash of water to steam them while cooking for a softer momo.
Place the momos on a plate and pour in the creamiest, most flavourful jhol over them. Garnish with red chilies, sesame seeds, and chili oil for a picture-perfect, guilt free lunch!
If you like this, please try my other recipes:
Nepali Jhol Momo — a healthier version of the viral recipe that’s been all over my feed! 🌶️😍 With a fiery, tomato-based jhol and crunchy, veggie-filled filling, enjoy this carb-free cabbage dumplings whenever those momo cravings hit! ✨
- 15-20 cabbage leaves boiled for 2-3 mins and blanched in ice water
- 1 tsp cumin seeds
- 2 red chilies
- 1/2 cup onions , diced
- 1 inch ginger , minced
- 2-3 cloves garlic , minced
- 2 tbsp peanuts
- 2 tsp sesame seeds
- 2 tomatoes , roughly chopped
- 2 tbsp cilantro with tender stems , chopped
- 2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 cup water , for blending
- 1/4 cup coconut milk
- 1/2 cup water , more per your desired consistency
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 1/2 tsp soy sauce
- 2 tsp lemon juice
- oil , for cooking
- 1/4 cup onions , finely diced
- 1 tsp ginger , minced
- 1 green chilies , minced
- 1/4 cup broccoli , finely diced
- 1/4 cup mixed color bell peppers , finely diced
- 1/4 cup corn
- 1/4 cup carrots , finely diced
- 1/2 cup tofu , crumbled
- 2 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- green onions
- red chilies
- microgreens
- chili oil
- toasted sesame seeds
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In a pan, add in oil and heat on medium-low heat. Add in the cumin seeds, red chilis, onions, garlic and ginger. Give everything a good mix and cook for a few minutes. Then, add in the sesame seeds, cook for another few minutes.
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Add in your tomatoes, cilantro, spices and water. Cook everything for another couple minutes and then blend it until smooth.
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Transfer the blended mixture back to a pan and let it come to a boil. Then, add in the rest of the ingredients, and cover and cook for another 7-8 minutes.
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Then for the dumpling filling, heat oil in a pan and sauté all of the vegetables until they are reduced and cooked through. Crumble in the tofu and season with the soy sauce and salt. Cook for a few more minutes and then take it off the stove and let it cool.
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To assemble your cabbage dumplings, take a cabbage leaf and add a spoonful of the filling in the center, about 1 tbsp to 1 ½ tbsp depending on the size of the leaf. Fold in the bottom and side edges and then roll the dumpling tightly.
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In a pan, heat oil and place the cabbage dumplings seam side down. Cook until the seams are sealed and they have a nice color on them. Serve on a bed of jhol gravy and garnish with green onion, red chili, microgreens, and chili oil. Your Jhol Cabbage Dumplings are ready, enjoy!
Recipe Video
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