Nepali Momo Steamed Dumplings (Printable)

Soft, juicy steamed dumplings from the Himalayas filled with spiced meat or vegetables, served with tangy tomato chili sauce.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup water (as needed)

→ Meat Filling

04 - 250 g ground chicken, pork, or beef (approximately 9 oz)
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1-inch fresh ginger, grated
08 - 1/2 cup green onions, finely chopped
09 - 1/4 cup fresh cilantro, chopped
10 - 1 tablespoon soy sauce
11 - 1 tablespoon vegetable oil
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/4 teaspoon chili powder (optional, to taste)
15 - Salt and black pepper, to taste

→ Vegetarian Filling Variation

16 - 200 g firm tofu, crumbled or mashed (approximately 7 oz)
17 - 1/2 cup cabbage, finely chopped
18 - 1/2 cup carrots, finely grated
19 - Use onions, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder from meat filling; season to taste

→ Dipping Sauce

20 - 2 medium tomatoes
21 - 1-2 fresh red chilies (to taste)
22 - 2 cloves garlic
23 - 1/2-inch ginger
24 - 2 tablespoons roasted sesame seeds
25 - 1 tablespoon fresh cilantro
26 - Salt, to taste
27 - 1 teaspoon lemon or lime juice

# How to Make It:

01 - Combine flour and salt in a large mixing bowl. Gradually incorporate water while kneading until a smooth, elastic dough forms. Cover the dough with a damp cloth and allow it to rest for at least 30 minutes before shaping.
02 - In a separate bowl, combine ground meat (or vegetarian alternatives) with onions, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and pepper. Mix thoroughly until spices and vegetables are evenly distributed throughout the filling.
03 - Divide the rested dough into 24 equal portions and roll into balls. Roll each ball into a thin 3-inch circle. Place 1 tablespoon of filling in the center of each circle. Fold and pleat the edges together to seal completely, creating either round or crescent shapes. Ensure proper sealing to prevent filling leakage during steaming.
04 - Lightly oil a steamer basket or line with parchment paper to prevent sticking. Arrange shaped momos in a single layer, ensuring they do not touch each other. Steam over boiling water for 10-12 minutes until the dough is cooked through and the filling is piping hot.
05 - Char tomatoes over an open flame or under a broiler until skins blister and blacken slightly. Peel the charred tomatoes and combine with garlic, ginger, roasted sesame seeds, cilantro, chilies, salt, and lemon juice in a blender. Blend until smooth and adjust seasoning to taste.
06 - Arrange steamed momos on a serving plate and serve immediately while hot. Accompany with the prepared dipping sauce on the side. Momos can be enjoyed as an appetizer or main course.

# Expert Advice:

01 -
  • The homemade charred tomato sauce will ruin you for store-bought versions forever
  • These freeze beautifully so you can always have comfort food ready in minutes
  • Each bite delivers that perfect contrast of tender wrapper and juicy spiced filling
02 -
  • The dough needs at least 30 minutes of resting time or it will keep shrinking back while you roll
  • Overfilling the momos is the most common mistake that leads to tearing during steaming
  • Make sure your steamer water is already boiling before adding the dumplings
03 -
  • Adding a tiny cube of butter inside each momo creates an explosion of richness when you bite into it
  • Let the filling rest for 15 minutes before wrapping to allow the flavors to meld properly

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