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Wholemeal Momos with Fermented Soy Beans and Turmeric Sauerkraut

Also called dim-sum in China, these stuffed dumplings are fun to make and delicious to eat. Jan chose them to feature in our Fit Food Fermenting class, they are a healthy way of incorporating fermented food into your diet and keeping your gut floral happy.

Ingredients – Serves 4

To make a dough

  • 1 cup of wholemeal flour
  • ¼ cup of cold water
  • 2tbsp of veg oil (plus extra tsp for frying)
  • Pinch of salt

Extra 1litre of veg stock for boiling the momos

(To make a dough – Gluten free)

  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1 cup boiling water
  • 1/2 tsp salt

For the filling

  • 1/4 cup turmeric spiced sauerkraut
  • 1/4 cup tempeh (fermented soy beans)
  • 1tbsp sweet soy sauce
  • Handful of chopped coriander


  1. First, we make our dough: add flour, water, oil and seasoning to a mixing bowl and combine. Knead to a soft dough, wrap in cling film and set aside for 15 minutes.
  2. Crumble tempeh mix with sauerkraut, coriander and soy sauce.
  3. Split dough into small balls, roll on floured table into little circles, 5 inches in diameter. Try to make these thicker in the middle so they hold the filling better. Add 2tsp of filling and fold, the shape doesn’t matter that much as long as the edges are sealed as we are going to boil them in the stock.
  4. Boil the dumplings in the stock for 5 minutes or until they float. Set aside to cool them. Heat a frying pan and fry your momos from both sides until golden.
  5. Serve with our fit food tikka sauce. Chicken Tikka Recipe