Entree: India – Sikkim & Himalayan – मोमो ➤ Momos (Steamed filled dumplings from the Himalayan region, served with a tangy chili-tomato dipping sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water, plus more as needed
- 1 tbsp (15 ml) vegetable oil for dough
- 1 lb (454 g) ground pork (or ground chicken or mixed vegetables for a vegetarian version)
- 1 1/2 cups (125 g) finely shredded cabbage
- 1/2 cup (80 g) onion, finely minced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) neutral oil for filling (optional)
- 1 tbsp (15 ml) vegetable oil for steaming basket (to prevent sticking)
- For the dipping sauce:
- 3 medium (450 g) ripe tomatoes, roughly chopped
- 6–8 dried red chilies (adjust to heat preference)
- 3 cloves (9 g) garlic
- 1 inch (15 g) fresh ginger
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 tsp (5 g) sugar
- Salt to taste

Instructions

1. Make the dough: in a large bowl combine the all-purpose flour and 1 tsp salt. Add warm water and 1 tbsp oil gradually, mixing until a smooth, soft dough forms. Knead 5–7 minutes, cover with a damp cloth and let rest 30 minutes.
2. Prepare the filling: in a bowl combine ground pork, shredded cabbage, minced onion, garlic, ginger, soy sauce, sesame oil, cilantro, black pepper, and 1 tsp salt. Mix thoroughly; optionally pan-fry 2–3 minutes in 1 tbsp oil just to bind and render some fat, then cool slightly.
3. Divide the dough into ping-pong–sized portions. Roll each piece into a thin 3–4 inch (7–10 cm) round wrapper, keeping edges thinner than center.
4. Place about 1 tbsp of filling in the center of each wrapper. Pleat and seal the edges to form classic momo shapes, ensuring no gaps remain.
5. Prepare the steamer: lightly oil the steamer basket or line with parchment with small perforations. Arrange momos with space between them. Steam over boiling water for 12–15 minutes until wrappers are translucent and filling is cooked through.
6. Make the dipping sauce: in a small pan heat 1 tbsp oil, add dried chilies and briefly toast 30 seconds, then add chopped tomatoes, garlic and ginger and sauté 4–6 minutes until tomatoes soften. Transfer to a blender, add vinegar, sugar and salt, and blend to a smooth or slightly textured chutney. Taste and adjust heat/salt.
7. Serve hot momos with the chili-tomato dipping sauce. Enjoy 6–8 momos per person as a satisfying entree.