Photo by Canva
Glass momos, also known as crystal momos or transparent momos, are a beautiful variation of traditional steamed dumplings. Unlike regular momos made with wheat flour (which turn semi-transparent when steamed), these use starch-based dough for a fully clear, glassy, chewy wrapper that reveals the colorful filling inside. They're gluten-free and have a texture similar to har gow (shrimp crystal dumplings).
This is a simple vegetable-filled version.
Ingredients (Makes about 15-20 momos)
For the Dough (Wrapper):
½ cup potato starch (or tapioca starch/sabudana powder)
½ cup corn starch (cornflour)
¾ to 1 cup boiling hot water (adjust as needed)
Pinch of salt
1 tsp oil (optional, for smoothness)
For the Vegetable Filling:
1 cup finely chopped cabbage
½ cup finely chopped carrots
½ cup finely chopped bell peppers (any color for vibrancy)
¼ cup finely chopped spring onions
2-3 garlic cloves, minced
1-inch ginger, minced
1-2 green chilies, finely chopped (optional)
1 tbsp soy sauce
½ tsp black pepper
Salt to taste
1 tbsp oil
Step-by-Step Instructions
Prepare the Filling:
Heat oil in a pan. Add ginger, garlic, and green chilies; sauté for 30 seconds.
Add chopped vegetables (cabbage, carrots, bell peppers). Stir-fry on high heat for 3-4 minutes until soft but crunchy.
Add soy sauce, pepper, salt, and spring onions. Mix well and cook for 1 more minute.
Let the filling cool completely.
Make the Dough:
In a bowl, mix potato starch, corn starch, and salt.
Gradually add boiling hot water while stirring with a spoon (it will be very hot!).
Once cool enough, knead into a smooth, soft dough (like play-dough). Add oil if it feels sticky.
Cover with a damp cloth and rest for 10 minutes.
Shape the Momos:
Pinch a small ball of dough (walnut-sized). Roll it thinly into a 3-4 inch circle (edges thinner than center).
Place 1-2 tsp filling in the center.
Pleat and pinch the edges to seal (like a potli or half-moon). Practice makes perfect – the dough is delicate but stretchy.
Steam the Momos:
Grease a steamer tray with oil.
Arrange momos with space between them.
Steam over boiling water for 8-10 minutes until the wrappers turn fully transparent and shiny.
Don't overcook, or they become too chewy.
Serve:
Enjoy hot with spicy red chili-garlic chutney, schezwan sauce, or soy-vinegar dip.
These momos are best eaten fresh for that perfect glassy look and chewy bite!
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