Nepali Momo Steamed Dumplings (Print View)
Tender steamed dumplings filled with aromatic spiced meat or vegetables, a beloved Himalayan comfort food.
# 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 - 1/2 lb 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
→ Tomato Sesame Dipping Sauce
16 - 2 medium tomatoes
17 - 1-2 fresh red chilies
18 - 2 cloves garlic
19 - 1/2-inch fresh ginger
20 - 2 tablespoons roasted sesame seeds
21 - 1 tablespoon fresh cilantro
22 - 1 teaspoon lemon or lime juice
23 - Salt to taste
# How-To Steps:
01 - Combine flour and salt in a large mixing bowl. Gradually incorporate water while kneading to form a smooth, elastic dough. Cover with a damp cloth and allow to rest for 30 minutes to develop gluten structure.
02 - Thoroughly combine ground meat with onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and black pepper. Mix until spices are evenly distributed throughout the meat mixture.
03 - Divide rested dough into 24 equal portions. Roll each ball into a thin circle approximately 3 inches in diameter, keeping the center slightly thicker than the edges for structural integrity during folding.
04 - Place 1 tablespoon of filling in the center of each dough wrapper. Fold and pleat the edges together, working around the circumference to create a sealed pouch with either round or crescent shape. Ensure edges are tightly pinched to prevent filling leakage during steaming.
05 - Prepare a steamer basket by lightly oiling or lining 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 fully cooked through, and filling reaches 165°F internally.
06 - Char tomatoes over an open flame or under a broiler until skins blister and blacken. Peel charred skins and combine with red chilies, garlic, ginger, sesame seeds, cilantro, lemon juice, and salt. Blend until smooth. Adjust seasoning and spice level to preference.
07 - Transfer steamed momos to a serving platter immediately to prevent sticking. Serve hot with the tomato sesame dipping sauce on the side. Momos can be garnished with additional fresh cilantro or chopped green onions if desired.
# Expert Hints:
01 -
- These dumplings freeze beautifully so you can always have homemade comfort food ready in minutes
- The charred tomato dipping sauce brings restaurant level flavors to your kitchen
02 -
- Overworking the dough makes wrappers tough so stop as soon as ingredients come together
- Letting filling rest prevents soggy momos by allowing vegetables to release excess moisture before wrapping
03 -
- Chill filling for 30 minutes before wrapping to prevent premature melting of butter inside
- Use a small dab of water on wrapper edges to help seal tricky pleats securely