Nepali Momo Steamed Dumplings (Print Version)
Tender steamed dumplings with spiced filling and tangy tomato chutney
# What You'll 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
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
15 - Salt and black pepper, to taste
→ Dipping Sauce
16 - 2 medium tomatoes
17 - 1–2 fresh red chilies
18 - 2 cloves garlic
19 - 1/2-inch ginger
20 - 2 tablespoons roasted sesame seeds
21 - 1 tablespoon fresh cilantro
22 - Salt, to taste
23 - 1 teaspoon lemon or lime juice
# Directions:
01 - Mix flour and salt in a large bowl. Gradually add water while kneading until smooth and elastic. Cover and let rest for at least 30 minutes.
02 - Combine ground meat, onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and pepper. Mix thoroughly until spices and vegetables are evenly distributed.
03 - Divide dough into 24 small balls. Roll each into a thin 3-inch circle. Place 1 tablespoon filling in the center. Fold and pleat edges together to seal, creating a round or crescent shape.
04 - Lightly oil a steamer basket or line with parchment paper. Arrange momos so they do not touch. Steam over boiling water for 10–12 minutes until dough is cooked through and filling is hot.
05 - Char tomatoes over an open flame or under a broiler until skins blister. Peel and combine with remaining sauce ingredients in a blender. Blend until smooth. Adjust salt and spice to taste.
06 - Serve steamed momos hot with dipping sauce on the side.
# Expert Tips:
01 -
- The juicy filling explodes in your mouth with that perfect balance of warming spices
- These dumplings bring people together everyone wants to help fold and eat
02 -
- The dough needs rest time or it will keep shrinking while you try to roll it thin
- Overfilling guarantees bursts and frustration during steaming
03 -
- Char the tomatoes directly on a gas burner for the most authentic smoky sauce flavor
- Wet the edges of the dough circles slightly before folding to help them seal