Nepali Momo Steamed Dumplings (Printable)
Soft, juicy steamed dumplings with spiced meat or vegetable filling, served with tangy tomato-chili dipping 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 - 8 oz 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)
15 - Salt and black pepper to taste
→ Vegetarian Filling Variation
16 - 7 oz firm tofu, crumbled or mashed
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, and chili powder from above; 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
# Directions:
01 - Mix flour and salt in a large bowl. Gradually add water while kneading to form a smooth, elastic dough. Cover and let rest for at least 30 minutes before shaping.
02 - Combine ground meat (or tofu for vegetarian version), onion, garlic, ginger, green onions, cilantro, soy sauce, oil, cumin, coriander, chili powder, salt, and pepper. Mix thoroughly until spices and vegetables are evenly distributed.
03 - Divide rested dough into 24 small balls. Roll each ball into a thin circle about 3 inches in diameter. Place 1 tablespoon of filling in the center. Fold and pleat edges together to seal, creating either round or crescent shapes.
04 - Lightly oil a steamer basket or line with parchment paper. Arrange momos without touching each other. Steam over boiling water for 10–12 minutes until dough is cooked through and filling is hot throughout.
05 - Char tomatoes over an open flame or under a broiler until skins blister. Peel tomatoes and combine with remaining sauce ingredients in a blender. Blend until smooth. Adjust salt and spice level to taste.
06 - Serve steamed momos immediately while hot, accompanied by dipping sauce on the side.
# Expert Suggestions:
01 -
- The homemade dough transforms into something silky and tender, far better than anything store-bought could deliver
- Your kitchen will smell like warm spices and memories before the first dumpling even hits the steamer
02 -
- The dough needs at least 30 minutes of rest or it will shrink back while you try to roll it thin
- Overfilling the momos guarantees they will burst open during steaming
- Working with slightly wet hands keeps the dough from sticking to your fingers
03 -
- A tiny cube of butter tucked inside each momo creates an explosion of richness when you bite into it
- The filling tastes better if you make it a few hours ahead so the flavors have time to marry