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Cheese momo is made with a filling of cabbage, sweet corn, chilies, and black pepper powder mixed with grated cheese and chopped spring onions. This filling is then wrapped inside a cover made from refined wheat flour. These are then steamed to perfection. The steps to make cheese momos at home are quite simple, as described in my recipe.

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KEY TAKEAWAYS

Cheese momo is a very popular veg snack.
Serve them with momo chutney, spicy schezwan sauce, or mayonnaise.
Cheese momos taste rich, creamy, and slightly tangy.
Other similar momos are paneer momos, vegetable momos, and tandoori momos.

The Ingredients:

To make the momo filling:

4 pieces cheese cubes (grated)
1 tbsp butter
2 pieces green chilies (finely chopped)
2 tbsp sweet corn (fresh or frozen, crushed)
2 cups cabbage (grated)
Salt to taste
1 tsp black pepper powder
1 tbsp spring onions (finely chopped)

To make the momo dough:

1.5 cups of refined wheat flour (maida)
Salt to taste
Water as required

I learned this recipe from a lady I met one morning while shopping for vegetables in our local market. Our topic for discussion shifted to the varying requirements of children for evening snacks and school tiffin when she recommended that I try this recipe and described the steps to me. I recorded the entire thing on my phone.

I made these momos on the following Saturday. My husband said it had a sweet touch, and my sons loved its flavor. Now, it is our frequent evening snack item. That meeting with the lady on that day reminded me how simple conversations can turn into a learning experience of new recipes, so simple and yet ignored.

How to Make Cheese Momo? (Step by Step Guide with Images)

Step 1: Heat a pan on a medium flame and add 1 tbsp of butter. When the butter melts, add 2 pieces of green chilies (finely chopped) and 2 tbsp of sweet corn (fresh or frozen, finely chopped or crushed). Stir them continuously and fry them for about a minute.

Step 2: Now, add 2 cups of cabbage (grated), salt to taste, and 1 tsp of black pepper powder to it. Fry them for about two minutes on a medium flame.

(Pro tip: Do not burn the cabbage. Just remove the moisture from it).

Step 3: When there is little or no moisture in the cabbage, turn off the flame of your gas stove and take it out on a plate. Spread it and keep the plate aside to let it cool down completely.

Step 4: In the meantime, to make the dough for the momos, take 1.5 cups of refined wheat flour (maida) and salt to taste in a mixing bowl. Mix them nicely, and then add normal water at room temperature as required gradually to make a relatively stiff dough. Cover it with a damp cloth and let it rest for 10 minutes to set properly.

Step 5: Now, add 1 tbsp of spring onions (finely chopped) and 4 pieces of cheese cubes (grated) to the cabbage mixture that has cooled down by now.

Step 6: Mash and mix them all very nicely.

Step 7: Make small portions of the dough.

Step 8: Roll each of them like a small puri. It should be very thin.

(Pro tip: You can sprinkle a bit of dry flour or sprinkle a little bit of oil if the dough sticks to the rolling pin or the surface).

Step 9: Put a little bit of the filling in the center.

Step 10: Now, lift one side of the puri, make one fold, and overlap it with subsequent folds, moving in a circular way.

Step 11: When you are halfway through, press the remaining part together to seal properly to get a semicircular momo.

Step 12: To steam the momo, take a steamer basket, an idli tray, or any plate with holes in it, grease it nicely with a little bit of oil, and place the momos in it, keeping a distance between two momos to prevent them from sticking to one another.

Step 13: Now, put an adequate amount of water in a kadai or a steamer.

Step 14: Place the container with the momos on it once the water starts boiling. Cover it and let the momos cook for 10 to 12 minutes on a medium flame.

(Pro tip: Do not overcook the momos. Over steaming the momos will make them chewy).

Step 15: Your delicious homemade cheese momos are ready to enjoy. Take them out from the steamer carefully, and serve them on a plate with a spicy red chutney.