Nepali Momo Steamed Dumplings (Printable)
Soft, juicy dumplings filled with spiced meat or vegetables, steamed to perfection from the Himalayas.
# What You 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 or 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, to taste)
15 - Salt and black pepper, to taste
→ Vegetarian Filling Alternative
16 - 200 g firm tofu, crumbled or mashed
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 (to taste)
29 - Salt and pepper, to taste
→ Dipping Sauce
30 - 2 medium tomatoes
31 - 1–2 fresh red chilies (to taste)
32 - 2 cloves garlic
33 - 1/2-inch ginger
34 - 2 tablespoons roasted sesame seeds
35 - 1 tablespoon fresh cilantro
36 - Salt, to taste
37 - 1 teaspoon lemon or lime juice
# How-To Steps:
01 - Combine flour and salt in a large bowl. Gradually add water while kneading until a smooth, elastic dough forms. Cover and let rest for at least 30 minutes.
02 - Mix all filling ingredients thoroughly until spices and vegetables are evenly distributed. For meat filling, ensure seasoning is well blended. For vegetarian option, crumble tofu finely and combine with vegetables.
03 - Divide dough into 24 small balls. Roll each into a thin 3-inch circle. Place 1 tablespoon filling in center. Fold and pleat edges together to seal, creating round or crescent shapes.
04 - Lightly oil steamer basket or line with parchment paper. Arrange momos without touching. Steam over boiling water for 10–12 minutes until dough is cooked through and filling is hot.
05 - Char tomatoes over open flame or under broiler until skins blister. Peel and blend with remaining sauce ingredients until smooth. Adjust salt and spice to taste.
06 - Serve steamed momos hot with dipping sauce on the side. Accompany with pickled radish or cucumber salad for a refreshing contrast.
# Expert Tips:
01 -
- These dumplings bring the steamy warmth of Himalayan comfort food right into your kitchen, with that perfect moment when you bite through the soft wrapper into the juicy spiced filling
- The charring technique for the tomato sauce creates this smoky depth that elevates the whole dish from good to cant-stop-eating
02 -
- The dough must rest or you will fight it while rolling and end up with thick, tough wrappers that nobody wants
- Do not overfill your momos or they will burst during steaming and you will lose all those precious juices into the water below
03 -
- Chop all your filling ingredients quite fine because large chunks will make wrapping difficult and can pierce the dough
- That tiny cube of butter inside each momo melts during steaming and creates an explosion of juicy richness