If you have been missing momos since going gluten-free, this recipe is for you. It gives you soft, thin wrappers that roll easily, pleat without splitting, and steam beautifully, with no maida and no wheat. The secret is starting with a flour made specifically for momo wrappers: Dowbox Gluten-Free Momos Wrapper Flour Blend.

New to gluten-free momos? Start with our complete guide to gluten-free momos for the basics on flours, fillings, and safety.

Recipe overview

• Total time: 40 minutes (including 20 minutes resting)
• Serves: 1 to 2
• Makes: 8 to 10 momos
• Diet: gluten-free, wheat-free, maida-free, vegan

Ingredients

For the wrapper

• Dowbox Gluten-Free Momos Wrapper Flour Blend: 75 g
• Hot water (hot, not boiling): 52 to 56 ml
• Oil: ¼ tsp (optional)
• Tapioca starch or extra momo flour, for dusting

For a simple veg filling (enough for one batch)

• Cabbage, very finely chopped: 1 cup
• Carrot, finely grated: ¼ cup
• Onion, finely chopped: 2 tbsp
• Spring onion greens, chopped: 1 tbsp
• Ginger and garlic, finely minced: 1 tsp each
• Green chilli, finely chopped: to taste
• Black pepper: ¼ tsp
• Salt: to taste
• Oil: 1 tsp
• Gluten-free soy sauce or tamari: ½ tsp (optional; regular soy sauce contains wheat)

Step 1: Make the filling first

Heat the oil in a pan. Sauté the ginger, garlic, and green chilli for 30 seconds, then add the onion and cook until soft. Add the cabbage and carrot, and cook on high heat for 2 to 3 minutes, just until they wilt. Season with salt, pepper, and gluten-free soy sauce if using, stir in the spring onion, and let the filling cool completely.

Tip: If you prefer a raw filling, salt the cabbage, leave it for 10 minutes, and squeeze out the water before mixing. A wet filling is one of the most common reasons wrappers turn soggy or burst.

Step 2: Make the dough

1. Take 75 g of the Dowbox blend in a bowl and add the oil, if using.
2. Add the hot water gradually, a little at a time, mixing with a spoon at first since the water is hot.
3. Once it is cool enough to handle, knead gently until you have a soft, smooth dough.
4. Cover the bowl and rest the dough for 20 minutes.

After resting, the dough should feel soft and pliable, not dry or crumbly. If it cracks when you press it, knead in a few drops of hot water. If it sticks to your hands, dust with a pinch of tapioca starch.

Why hot water? Hot water softens the starches and activates the psyllium in the blend, which gives the dough its flexibility. Cold water gives a stiffer dough that is more likely to crack.

Step 3: Divide and roll

1. Divide the dough into 8 to 10 equal balls. Keep them under a damp cloth.
2. Take one ball at a time and dust it lightly with tapioca starch or momo flour.
3. Roll it into a disc about 7 cm across. Try to keep the centre slightly thicker than the edges, as the centre holds the filling.
4. Cover each rolled disc while you roll the next, so they do not dry out.

Step 4: Fill, pleat, and seal

Place about 2 teaspoons of cooled filling in the centre of a disc. Resist the urge to add more; overfilling is the fastest way to split a wrapper.

Choose your shape:

• Round purse: Hold the disc in your palm and make small pleats around the edge with your thumb and forefinger, gathering them at the top. Pinch and twist gently to seal.
• Half-moon: Fold the disc in half over the filling and press the edges together. Make a few pleats along one side for a classic look.
• Simple fold (beginner-friendly): Fold in half, press firmly to seal, and bring the two corners together.

If an edge feels dry while sealing, touch it with a damp fingertip.

Step 5: Steam

1. Line your steamer basket or idli stand with parchment paper or cabbage leaves so the momos do not stick.
2. Bring the water to a boil, then place the momos in the steamer with a little space between each.
3. Steam on medium heat for 8 to 9 minutes.
4. Turn off the heat and let the momos rest for 2 minutes before lifting them out.

Serve hot with a gluten-free chilli sauce or a soy dip made with gluten-free soy sauce or tamari. For chutney recipes, see Gluten-Free Momo Fillings, Chutneys and Serving Ideas.

Scaling the recipe

The ratio stays the same whether you are cooking for one or for a party. Start with the lower amount of water and add more as needed.

Dowbox momo blend	Hot water	Approx. momos
75 g	52 to 56 ml	8 to 10
150 g	104 to 112 ml	16 to 20
300 g	208 to 224 ml	32 to 40
500 g (full pack)	345 to 375 ml	53 to 66

For larger batches, divide the dough into smaller portions after resting and keep all but one portion covered.

Best-results checklist

• Use hot water, not cold or boiling.
• Rest the dough for the full 20 minutes.
• Keep dough and rolled discs covered at all times.
• Use about 2 tsp of cooled, well-drained filling per momo.
• Steam on medium for 8 to 9 minutes, no longer.
• Rest 2 minutes before serving.

Still getting cracks? Our troubleshooting guide, Why Do Gluten-Free Momo Wrappers Crack?, walks through every common cause.

Recipe FAQs

Can I use this recipe with plain rice flour?

This recipe and its water ratio are designed for the Dowbox blend. Plain rice flour behaves very differently and usually cracks when pleated. Read Best Flour for Gluten-Free Momos to see why.

Can I make the dough ahead?

Gluten-free dough is at its best when used soon after resting, as it dries out over time. For the softest wrappers, make the dough about 20 to 30 minutes before you plan to roll it.

Can I pan-fry or deep-fry these momos?

Yes. Steam them first, then pan-fry or deep-fry for a crisp finish. Our serving ideas guide explains how.

Get Dowbox Gluten-Free Momos Wrapper Flour Blend →

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