Nepali Momo Steamed Dumplings (Printable)
Soft, juicy steamed dumplings from the Himalayas filled with spiced meat or vegetables, served with tangy tomato sauce.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup water, adjusted as needed
→ Traditional Meat Filling
04 - 8 oz ground chicken, pork, or beef
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
15 - Salt and black pepper to taste
→ Optional Vegetarian Filling
16 - 7 oz firm tofu, crumbled
17 - 1/2 cup cabbage, finely chopped
18 - 1/2 cup carrots, finely grated
19 - 1 small onion, finely chopped
20 - 2 cloves garlic, minced
21 - 1-inch fresh ginger, grated
22 - 1/2 cup green onions, finely chopped
23 - 1/4 cup fresh cilantro, chopped
24 - 1 tablespoon soy sauce
25 - 1 tablespoon vegetable oil
26 - 1/2 teaspoon ground cumin
27 - 1/2 teaspoon ground coriander
28 - 1/4 teaspoon chili powder, optional
29 - Salt to taste
→ Spicy Tomato Dipping Sauce
30 - 2 medium tomatoes
31 - 1-2 fresh red chilies
32 - 2 cloves garlic
33 - 1/2-inch ginger
34 - 2 tablespoons roasted sesame seeds
35 - 1 tablespoon fresh cilantro
36 - 1 teaspoon lemon or lime juice
37 - Salt to taste
# Steps:
01 - Combine flour and salt in a large mixing bowl. Gradually add water while kneading to form a smooth, elastic dough. Cover with a damp cloth and let rest for at least 30 minutes at room temperature.
02 - In a separate bowl, combine all filling ingredients for your chosen variation. Mix thoroughly until spices and aromatics are evenly distributed throughout the meat or vegetable base. Cover and refrigerate until ready to use.
03 - Divide dough into 24 equal portions. Roll each ball into a thin 3-inch circle. Place 1 tablespoon filling in the center. Fold and pleat edges together to seal completely, forming round or crescent shapes. Keep covered with a damp towel to prevent drying.
04 - Lightly oil a steamer basket or line with parchment paper. Arrange momos in a single layer without touching. Steam over rapidly boiling water for 10-12 minutes until dough is translucent and filling is cooked through.
05 - Char tomatoes over an open flame or under the broiler until skins blister. Peel and combine with remaining sauce ingredients in a blender. Purée until smooth. Adjust seasoning with salt and additional chilies as desired.
06 - Arrange steaming hot momos on a serving plate. Serve immediately with the spicy tomato dipping sauce on the side. Enjoy while hot for the best texture and flavor.
# Expert Advice:
01 -
- The combination of warm spiced filling and cool tangy sauce creates that perfect bite satisfaction
- Once you master the pleating technique youll find the process becomes almost meditative and deeply rewarding
02 -
- Working quickly once the filling is on the wrapper prevents the dough from becoming soggy and tearing
- The dough must rest at least 30 minutes or it will shrink back when you try to roll it thin
03 -
- Use a light touch when mixing the filling to keep it tender and juicy
- Let the sauce rest for 30 minutes before serving to let all flavors truly marry together