Entree: Nepal – Kathmandu Valley – मोमो ➤ momo (Steamed or fried Nepalese dumplings filled with seasoned meat or vegetables served with a spicy dipping sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- Dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water (approximate), plus extra for dusting
- 1 tbsp (15 ml) vegetable oil (optional, for smoother dough)
- Filling:
- 1 lb (454 g) ground meat (traditionally buffalo, or use pork, chicken, or beef)
- 1 cup (150 g) yellow or white onion, finely chopped
- 1 cup (100 g) cabbage, finely shredded and squeezed dry
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (packed) cilantro leaves, chopped, about 15 g
- 2 green onions, finely sliced, about 20 g
- Optional: 1 tbsp (15 ml) vegetable oil for moistening filling if needed
- Dipping Sauce (Tomato Achar):
- 2 medium tomatoes, roasted or boiled, about 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic
- 1 tsp (5 g) salt
- 1–2 tbsp (15–30 ml) chili oil or crushed dried red chilies (adjust to heat preference)
- 1 tbsp (15 ml) rice vinegar or lime juice
- 1 tsp (4 g) toasted sesame seeds (optional)

Instructions

1. Make the dough: combine the flour and 1 tsp (5 g) salt in a large bowl. Gradually add warm water while mixing until a firm, slightly elastic dough forms. Knead 5–7 minutes until smooth. Cover with a damp cloth and rest 30 minutes.
2. Prepare the filling: in a large bowl, mix the ground meat, chopped onion, shredded cabbage, garlic, ginger, soy sauce, sesame oil, salt, pepper, cilantro and green onions until evenly combined. If mixture seems dry, add 1 tbsp (15 ml) oil or a splash of water.
3. Divide dough into 20–24 equal pieces. Roll each into a 2 in (5 cm) diameter thin round wrapper on a lightly floured surface, keeping edges slightly thinner than center.
4. Place about 1 tbsp (15 ml) filling in the center of each wrapper. Fold and pleat the edges to seal into classic momo shapes, or simply fold and pinch to seal. Set finished momos on a tray dusted with flour.
5. Steam the momos: line a bamboo or metal steamer with cabbage leaves or parchment. Arrange momos without touching. Steam over simmering water for 12–15 minutes until wrappers are tender and meat is cooked through. For pan-fried (kothey) momos, heat 1–2 tbsp (15–30 ml) oil in a nonstick skillet, brown one side, add 1/4 cup (60 ml) water and cover to steam 6–8 minutes until cooked.
6. Make the dipping sauce: blend roasted tomatoes, garlic, oil, salt, chili oil and vinegar (or lime juice) until smooth. Taste and adjust heat and acidity. Stir in toasted sesame seeds if using.
7. Serve hot: arrange momos with the tomato-achar on the side for dipping.