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Instant Pot Steamed Dumplings (Momo)

by Sophie

These instant pot steamed dumplings are Tibetan vegetable momos or dimsums often served with spicy tomato chutney. If you have ever been to a Nepali or Tibetan restaurant, these are one of the delicious appetizer or snack that you should try. Here is my vegetable instant pot steamed dumplings made under 30-minutes 

Instant pot steamed dumplings

This recipe is very close to my heart. I grew up in eastern Indian states but spent most of my late teen and adult life in southern Indian cities, where eating out was a part of my weekend adventure. The common dish my sister and I always ordered were these steamed Tibetan momos in spicy Sichuan or Schezwan sauce.

Instant pot steamed dumplings

What is instant pot steamed dumplings/momos?

These Tibetan momos are so popular in India that you almost find them in all street food stalls, restaurants, and mall food courts. Momos are not very different from dumplings. Just like Chinese dumplings, these are stuffed with a delicious mixture of cabbage, carrot, and green onion filling. I always add tofu and glass noodles and spice the mixture with minced garlic, ginger, cilantro, and a very generous amount of soy sauce and black pepper. Sometimes, I also add a spoonful of sriracha for a spicy punch. But that’s totally optional. The only difference between the traditional cooking and mine is the instant pot steaming process.

Steamed momos in instant pot

Once this crumbled tofu and veggie mixture gets wrapped up in the tiny dough balls or crescents, these are then steamed and served with spicy tomato chutney. Feel free to eat them with sweet soy sauce or spicy chili oil, or just make some of the popular tomato chutney to enjoy this momo as Nepalese and Tibetans do. 

A platter of instant pot dumplings

This recipe is adapted from Curious Chickpea’s Tibetan Vegetable Momos and Spicy Tomato Chutney.

Spicy momo

I have no idea what’s the exact difference between steamed dumplings and momos, and how the latter received such a unique name, but they surely became a very popular snack in most Indian and Asian towns because of their delicious flavor. Here are some commonly asked questions.

What is the difference between dumpling and Momo?

ready to steam dumplings

Momos are veggie or meat-filled flour dumplings usually steamed and served with red chutney. Momos originated in Nepal and the Tibet region in Asia. Dimsum or steamed dumplings can be made with any rice or potato starch dough and even from a wheat-based dough. Steamed dumplings, which are from China, can be steamed or pan-fried. Steamed dumplings come in a variety of types: gyoza, bao, steam buns, pot-stickers, and dim sums are few of the most popular ones.

How do you steam dumplings without a bamboo steamer basket?

steaming dumplings in instant pot

You can always use a steam basket or an instant pot to steam the dumplings without a bamboo steamer basket. Fill your instant pot with a few inches of water and bring it to a boil in the saute mode. Then switch the mode to “steam” and place the dumplings on the steam rack on a trivet. Steam for 12-minutes by covering the pot with a glass lid.

How long does it take to steam dumplings?

Instant pot vegetable momos

The cooking time of the instant pot steamed dumplings depends on the size and thickness of the dumpling wrappers. It usually takes from 10 to 15 minutes to cook them until tender and cooked through.

If my momo story has inspired you, here is how you can make them. 

How To Make Instant Pot Steamed Dumplings/Momos?

It’s pretty simple to make these instant pot steamed dumplings. Although there are multiple steps involved, momo are actually super easy to make. First you make the dough and while the dough rests, you mix all the filling ingredients to create well-seasoned filling. The next step is not difficult, but you certainly get this by practice. Dumpling making is an art in itself. You start by rolling out the dough, cut thin circles out of it and then fill the dough discs and fold and pleat the dough to give it a traditional or your desired dumpling shape. That’s it! Your dumplings are ready to get steamed.

How to make instant pot steamed dumplings

Ingredients:

Dough:

  • 2 cups all-purpose flour or half whole wheat and half APF, more as needed
  • 1 tbsp vegetable or canola oil
  • 3/4 cup warm water
  • Salt taste

Veggie Filling:

Filling ingredients
  • 2 cups shredded green cabbage or 1 cup shredded cabbage and 1 cup minced shiitake mushrooms
  • 3/4 cup shredded carrot
  • 1/2 cup thinly sliced green onions, both white and green parts
  • 2 tsp salt, more to taste
  • 1 tbsp minced ginger
  • 3-4 cloves garlic, minced
  • 1/4 cup finely chopped cilantro
  • 4 oz extra firm tofu, crumbled and drained (preferably pre-cooked but you can use raw)
  • 1 tbsp dark soy sauce
  • 1 tbsp Sriracha sauce (optional)
  • 1 tsp chili oil Or 1 tsp hot sesame oil
  • 1 tsp ground black pepper

Method of Making Instant Pot Steamed Dumplings:

Make the dumpling dough: 

Dough for air-fryer pani puri

Take a large mixing bowl, take the flour and salt. Mix well and add water slowly followed by oil and mix the dough until it comes together. Knead the dough well for a few minutes till the dough is stretchy and smooth. Cover the dough with a damp towel and let it rest for 30 minutes.

Make the filling:

How to make the filling
  • Mix together all the veggies and add salt. Allow the mixture to stand for 5-10 minutes, and then use a kitchen towel to squeeze the water out of veggies. You can also use a nut milk bag or muslin cloth for this. 
  • Once squeezed, add the veggies to a bowl, season with pepper, chili oil, soy sauce, and sesame oil. Mix well. Your filling is ready. Taste and add salt if needed.
spicy dumpling filling
  • If you want to make a sautéed filling, refer to the instructions under the notes section. 

Shape the dumplings:

  • Start by working with the dough half an hour after the resting time. Divide the dough in to small pieces or Squeeze a ball sized dough out and leave the rest under the damp towel.
  • Use a rolling pin and roll the ball sized dough on a lightly floured counter or rolling base until it is very thin disc like tortilla. 
  • Try to make this as thin as you can. To make the rolling easier, flip and dust with more flour as you roll the dough ball into a thin disc. This helps the dough not to stick on the rolling base. 
  • Use a cookie cutter to cut the disc into 3 1/2 – 4 inch circles. Remove the scraps of dough and reuse it for making another disc.
Roll out and fill the dumplings
  • Take one piece of the small circle and place it on your palm or on the rolling board.
  • Now add 1 tbsp of filling in the center. Moisten the edges with little water and then fold and punch the circle edges to form a round dumpling. 
pleat the edges of dumplings
  • Use the same process to make more dumplings and place the finished ones on a lightly greased plate.  

Steam in the instant pot:

steam the dumplings
  • Prepare a steamer basket or rack and lightly brush it with oil.
  • Add two cups of water in the inner pot and place the steamer basket or the rack on a trivet. Now place each dumpling or momo on it.
steaming dumplings in instant pot
  • Leave a little gap between them as they may stick to each other while cooking.
  • Set the instant pot to steam mode and set 12 minutes on the timer.
  • Cover the instant pot with a glass lid or secure the lid while the vent is open.
  • Steam the dumplings for 12 minutes or until the dough is not sticky to touch.
  • Use silicone tongs to remove the dumplings and transfer them to a plate. Repeat the same steaming process with the remaining dumplings.
spicy instant pot momos

Serve the instant pot steamed dumplings warm with dark sweet soy sauce or chutney. 

NOTES:

  • The filling for these momos can be sautéed in oil too. Crush some garlic and add to a tbsp of hot oil. Now add all the veggies and sauté everything till they are sweaty. Add all the sauces + seasoning and cook in high heat till the mixture is dry yet crunchy. 
  • I prefer the raw filling over this sautéed one. But I often make this version whenever I make some schezwan momos. 
  • Customize the filling as per your choice.  Tofu haters can always skip it, and add some cooked glass noodles, shredded seaweed, corn, and even pickled kimchi. 
  • These dumplings store well in the refrigerator for 3-5 days. I prefer to steam them again before serving than just reheating in a microwave. 
  • Leftover dumplings also work perfectly in other recipes like saucy momos, dumpling soup, or even instant pot wonton soup.
  • You can use whole-wheat flour to make the dough. However, the whole-wheat instant pot steamed dumplings are not as soft as the APF dough momos. 
Steamed momos in instant pot

Instant Pot Steamed Dumplings (Momos)

These instant pot steamed dumplings are Tibetan vegetable momos or dimsums often served with spicy tomato chutney. If you have ever been to a Nepali or Tibetan restaurant, these are one of the delicious appetizer or snack that you should try. Here is my vegetable instant pot steamed momos made in under 30-minutes 
5 from 7 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack, Snacks
Cuisine: Asian, Chinese, Indian, Tibetan
Keyword: Instant pot momos, Instant pot steamed dumplings, Spicy dimsums, Spicy momos, Tibetan momos, vegan dumplings, vegan instant pot steamed dumplings
Prep Time: 10 minutes
Cook Time: 12 minutes
30 minutes
Servings: 5
Calories: 310kcal
Author: Sophie
Cost: $7

Equipment

  • Instant pot

Ingredients

Dough Ingredients

  • 2 cups all-purpose flour or half whole wheat and half apf
  • 1 tbsp vegetable or canola oil
  • 3/4 cup warm water
  • Salt to taste

Veggie Filling

  • 2 cups shredded green cabbage or 1 cup shredded cabbage and 1 cup minced shiitake mushrooms
  • 3/4 cup shredded carrot
  • 1/2 cup finely chopped green onions both white and green parts
  • 2 tsp salt more to taste
  • 1 tbsp minced ginger
  • 3-4 cloves garlic minced
  • 1/4 cup finely chopped cilantro
  • 4 oz extra firm tofu crumbled and drained (preferably pre-cooked but you can use raw)

Spices and Sauce

  • 1 tbsp dark soy sauce
  • 1 tbsp Sriracha sauce optional
  • 1 tsp chili oil Or 1 tsp hot sesame oil
  • 1 tsp ground black pepper

Instructions

Make the dumpling dough

  • Take a large mixing bowl, take the flour and salt. Mix well and add water slowly followed by oil and mix the dough until it comes together.
    Dough for air-fryer pani puri
  • Knead the dough well for a few minutes till the dough is stretchy and smooth. Cover the dough with a damp towel and let it rest for 30 minutes.

Make the filling

  • Mix together all the veggies and add salt. Allow the mixture to stand for 5-10 minutes, and then use a kitchen towel to squeeze the water out of veggies. You can also use a nut milk bag or muslin cloth for this.
    Filling ingredients
  • Once squeezed, add the veggies to a bowl, season with pepper, chili oil, soy sauce, and sesame oil. Mix well. Your filling is ready. Taste and add salt if needed.
    Make the momo filling
  • If you want to make a sautéed filling, refer to the instructions under the notes section.

Shape the dumplings

  • Start by working with the dough half an hour after the resting time. Divide the dough into small pieces or Squeeze a ball sized dough out and leave the rest under the damp towel.
  • Use a rolling pin and roll the ball sized dough on a lightly floured counter or rolling base until it is a very thin disc-like tortilla.
  • Try to make this as thin as you can. To make the rolling easier, flip and dust with more flour as you roll the dough ball into a thin disc. This helps the dough not to stick on the rolling base.
  • Use a cookie cutter to cut the disc into 3 1/2 – 4-inch circles. Remove the scraps of dough and reuse it for making another disc.
    Roll out and fill the dumplings
  • Take one piece of the small circle and place it on your palm or on the rolling board. Now add 1 tbsp of filling in the center. Moisten the edges with little water and then fold and punch the circle edges to form a round dumpling.
    pleat the edges of dumplings
  • Use the same process to make more dumplings and place the finished ones on a lightly greased plate.
    ready to steam dumplings

Steam in the instant pot

  • Prepare a steamer basket or rack and lightly brush it with oil. Add two cups of water in the inner pot and place the steamer basket or the rack on a trivet. Now place each dumpling or momo on it. Leave a little gap between them as they may stick to each other while cooking.
    steaming dumplings in instant pot
  • Set the instant pot to steam mode and set 12 minutes on the timer. Cover the instant pot with a glass lid or secure the lid while the vent is open. Steam the dumplings for 12 minutes or until the dough is not sticky to touch.
  • Use silicone tongs to remove the dumplings and transfer them to a plate. Repeat the same steaming process with the remaining dumplings.
  • Serve the instant pot steamed dumplings warm with dark sweet soy sauce or chutney.
    Instant pot steamed dumplings
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Notes

  • This recipe makes around 32 small dumplings. Serving size is 6 dumplings per serving. 
  • The filling for these momos can be sautéed in oil too. Crush some garlic and add to a tbsp of hot oil. Now add all the veggies and sauté everything till they are sweaty. Add all the sauces + seasoning and cook in high heat till the mixture is dry yet crunchy.
  • I prefer the raw filling over this sautéed one. But I often make this version whenever I make schezwan momos.
  • Customize the filling as per your choice.  Tofu haters can always skip it, and add some cooked glass noodles, shredded seaweed, corn, and even pickled kimchi.
  • These dumplings store well in the refrigerator for 3-5 days. I prefer to steam them again before serving than just reheating in a microwave.
  • Leftover dumplings also work perfectly in other recipes like saucy momos, dumpling soup, or even instant pot wonton soup.
  • You can use whole-wheat flour to make the dough. However, the whole-wheat instant pot steamed dumplings are not as soft as the APF dough momos. 
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 265g | Calories: 310kcal | Carbohydrates: 41g | Protein: 11g | Fat: 6g | Fiber: 8g | Sugar: 4g
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Instant pot veggie steamed dumplings

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10 comments

Jacque Hastert July 22, 2020 - 10:26 am

I love how authentic these are! I can’t believe how simple they are to make and that you use an instant pot to prepare them.

Reply
Andrea Howe July 22, 2020 - 1:24 pm

5 stars
I am so excited that I can now make dumplings in my instant pot!! I had no idea this was possible. My family is going to love these!

Reply
Marta July 23, 2020 - 12:30 pm

Momos have become popular in NYC, but I haven’t had a chance to taste them myself. I can’t wait to try this recipe out!

Reply
Jamie July 25, 2020 - 3:24 am

5 stars
These look amazing! I love the cabbage and mushroom filling and the way you explained the steps in such great detail! I’m always looking for more instant pot recipes and this is definitely going on the list!

Reply
Çitra's HOme Diary July 25, 2020 - 4:20 am

I llooovveee any kind of dumplings! And this veggie stuff could be my next favorite 🙂 Thank you for sharing this recipe.. I’d like to try it soon.

Reply
Veronika July 25, 2020 - 2:52 pm

5 stars
OMG! Love this recipe! The best part is you can make them in Instant pot! Definitely need to save this recipe and try it next week! Thank you for the idea!

Reply
Mama Maggie's Kitchen July 26, 2020 - 3:55 am

These instant pot steamed dumplings looks so deliciously good. I wish I could eat that right this minute!

Reply
Denise July 26, 2020 - 2:26 pm

5 stars
Your Steamed Dumpling recipe looks delicious, and not too difficult to make. I can’t wait to give them a try!

Reply
Kari Alana July 26, 2020 - 8:19 pm

5 stars
As I saw these pics, I knew they were Nepalese Momo. I used to have them when I lived in Dubai and a Nepalese chef would make them. Yours look perfect

Reply
Jacque Hastert July 27, 2020 - 1:31 pm

5 stars
These dumplings look fantastic! I love how simple they are made in the instant pot!

Reply

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