Entree: Nepal – Terai Lowlands – मोमो ➤ Momo (Nepalese stuffed dumplings filled with spiced meat or vegetables, typically steamed and served with a spicy tomato-ginger chutney)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (more as needed)
- 1 tsp (5 g) salt, plus more for seasoning filling
- 1 lb (454 g) ground pork or ground chicken
- 1 medium onion, finely chopped
- 2 tbsp (30 g) fresh ginger, grated
- 3 cloves garlic, minced
- 3 scallions, thinly sliced
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) garam masala
- 1 tsp (5 g) chili powder or to taste
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1/4 tsp (1 g) freshly ground black pepper
- 3 medium tomatoes, approx. 1 lb (450 g), chopped (for chutney)
- 1 tbsp (15 g) fresh ginger, grated (for chutney)
- 2 cloves garlic (for chutney)
- 2–3 dried red chilies or 1 fresh red chili, to taste (for chutney)
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice (to taste)
- 1 tbsp (15 ml) vegetable oil (for chutney)
- Salt to taste

Instructions

1. Step 1: Make the dough: combine 3 cups (360 g) flour and 1 tsp (5 g) salt in a bowl. Gradually add 1 cup (240 ml) warm water and knead until smooth and elastic, about 8–10 minutes. Cover with a damp cloth and rest 30 minutes.
2. Step 2: Prepare the filling: in a large bowl combine 1 lb (454 g) ground meat, chopped onion, 2 tbsp (30 g) grated ginger, 3 minced garlic cloves, scallions, cilantro, cumin, coriander, garam masala, chili powder, soy sauce, 2 tbsp (30 ml) oil, and black pepper. Mix until evenly combined and season with salt to taste.
3. Step 3: Roll and cut wrappers: divide dough into golf-ball–sized pieces (about 24). Roll each into a thin 3–4 inch (7–10 cm) round on a lightly floured surface.
4. Step 4: Fill and shape momos: place 1 heaping tsp (approx. 15–18 g) filling in the center of each wrapper. Fold and pleat the edges to seal top or form half-moon shapes, pressing firmly to avoid gaps. Place finished momos on a lightly oiled tray.
5. Step 5: Steam the momos: bring water to a boil in a steamer pot. Lightly oil the steamer rack or line with parchment with holes. Arrange momos with space between them and steam for 12–15 minutes (15 minutes for meat filling) until dough is tender and filling is cooked through.
6. Step 6: Make the chutney: heat 1 tbsp (15 ml) oil in a small pan. Sauté 1 tbsp (15 g) grated ginger, 2 garlic cloves, and the chilies briefly. Add 3 chopped tomatoes, salt, and simmer until tomatoes break down and thicken, about 10–12 minutes. Stir in tamarind paste or lemon juice to balance acidity. Blend or crush to a coarse-smooth chutney.
7. Step 7: Finish and serve: brush steamed momos lightly with oil and transfer to a serving plate. Serve hot with the tomato-ginger chutney and extra chili sauce or soy sauce at the table.