Entree: Nepal – Himalayan Nepal – मोमो ➤ Momo (Steamed dumplings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 20 min

Total 1 hr

Ingredients

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 3/4 cup (180 ml) warm water (plus extra as needed)
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) vegetable oil
- Filling:
  - 1 lb (454 g) ground pork or ground beef (or ground buffalo), well chilled
  - 1 medium onion, finely chopped (about 1 cup / 150 g)
  - 3 cloves garlic, minced
  - 1 tbsp (6 g) fresh ginger, minced
  - 2 scallions, finely sliced
  - 1/4 cup (15 g) fresh cilantro, chopped
  - 1 tbsp (15 ml) soy sauce
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground black pepper
  - 1 tsp (6 g) salt, or to taste
  - 1 tbsp (15 ml) vegetable oil
- Achar (dipping sauce):
  - 1 cup (240 g) canned crushed tomatoes (or 2 medium fresh tomatoes, blanched and crushed)
  - 1 tbsp (15 ml) vegetable oil
  - 1 tbsp (6 g) fresh ginger, grated
  - 2 cloves garlic, minced
  - 2–3 dried red chilies (or 1 tsp (2 g) red chili flakes), toasted if possible
  - 1 tbsp (15 ml) soy sauce
  - 1 tsp (5 ml) vinegar (rice or white)
  - 1/2 tsp (1 g) sugar
  - Salt to taste
- For steaming:
  - Light oil for greasing steamer and parchment or cabbage leaves for lining (optional)

Instructions

1. Make the dough: in a bowl combine the flour and salt, add the warm water and 1 tbsp (15 ml) oil, and mix until a rough dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Prepare the filling: in a large bowl combine the ground meat, chopped onion, garlic, ginger, scallions, cilantro, soy sauce, cumin, coriander, black pepper, salt, and 1 tbsp (15 ml) oil. Mix thoroughly (use your hands or a spoon) until the mixture becomes slightly sticky—this helps binding.
3. Shape wrappers: divide the rested dough into golf-ball sized portions (about 24 pieces). Roll each piece into a thin round wrapper about 3–4 inches (7–10 cm) diameter, keeping edges slightly thinner than center.
4. Assemble momos: place about 1 to 1.5 tbsp (15–22 g) filling in the center of a wrapper. Fold and pleat the edges to seal (traditional round pleated or half-moon shapes), ensuring no air pockets; press firmly to seal. Repeat until all filling is used.
5. Prepare achar: heat 1 tbsp (15 ml) oil in a small saucepan over medium heat. Add garlic, ginger, and toasted dried chilies or chili flakes and sauté 30–60 seconds. Add crushed tomatoes, soy sauce, vinegar, sugar, and salt. Simmer 8–10 minutes until slightly reduced and flavors meld. Adjust seasoning and transfer to a blender (if desired) for a smoother sauce.
6. Steam momos: arrange momos in a single layer in a steamer lined with parchment or cabbage leaves, leaving space between each. Steam over boiling water for 12–15 minutes for 1 lb (454 g) filling (time varies with size); wrappers should be translucent and meat fully cooked.
7. Serve immediately with warm achar (dipping sauce). Momos can also be pan-fried after steaming for a crispy bottom if preferred.