Nepali Momo Steamed Dumplings (Printable)
Soft, juicy dumplings filled with spiced meat or vegetables, steamed to perfection—a beloved Himalayan comfort food enjoyed with zesty dipping sauce.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup water (as needed)
→ Meat Filling
04 - 8 oz ground chicken or 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, to taste)
15 - Salt and black pepper, to taste
→ Vegetarian Filling Option
16 - 7 oz firm tofu, crumbled or mashed
17 - 1/2 cup cabbage, finely chopped
18 - 1/2 cup carrots, finely grated
19 - Use above onions, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder; season to taste
→ Dipping Sauce
20 - 2 medium tomatoes
21 - 1–2 fresh red chilies (to taste)
22 - 2 cloves garlic
23 - 1/2-inch ginger
24 - 2 tablespoons roasted sesame seeds
25 - 1 tablespoon fresh cilantro
26 - Salt, to taste
27 - 1 teaspoon lemon or lime juice
# Directions:
01 - Mix flour and salt in a large bowl. Gradually add water while kneading until you achieve a smooth, elastic dough consistency. Cover with a damp cloth and let rest for at least 30 minutes to develop gluten structure.
02 - Combine all filling ingredients in a mixing bowl. Mix thoroughly by hand or spoon to evenly distribute spices and aromatics throughout the meat or vegetables. For vegetarian version, crumble tofu well and mix with chopped vegetables and seasonings.
03 - Divide rested dough into 24 small equal balls. On a lightly floured surface, roll each ball into a thin 3-inch circle. Place 1 tablespoon filling in the center. Fold and pleat edges together, sealing tightly to create round or crescent shapes.
04 - Lightly oil a steamer basket or line with parchment paper. Arrange momos in a single layer without touching. Steam over boiling water for 10–12 minutes until dough is translucent and fully cooked, and filling reaches internal temperature of 165°F.
05 - Char tomatoes over open flame or under broiler until skins blister and blacken. Peel charred skin. Combine tomatoes with remaining sauce ingredients in a blender and process until smooth consistency. Season with salt and adjust spice level to preference.
06 - Arrange steamed momos on a serving plate while hot. Serve immediately with dipping sauce on the side. Garnish with additional fresh cilantro or sesame seeds if desired.
# Expert Tips:
01 -
- The juicy filling bursting with aromatic spices creates an explosion of flavor in every bite
- Steaming keeps the dumplings incredibly soft while preserving all the delicate flavors inside
- Making momos together turns cooking into a wonderful social activity everyone can join
02 -
- Do not overfill the momos or they will burst open during steaming making a mess in your steamer
- Keep the dough covered with a damp towel while you work or it will dry out and become difficult to fold
- Make sure the steamer water is at a full rolling boil before adding the momos for even cooking
03 -
- Add a tiny cube of cold butter inside each momo before sealing for extra juiciness
- Wrap the steamer lid in a kitchen towel to prevent condensation from dripping onto the dumplings