Nepali Momo Steamed Dumplings (Printable Version)
Soft, pillowy dumplings filled with aromatic spiced meat or vegetables, steamed until tender and served with a zesty tomato-based dipping sauce.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup water, adjusted as needed
→ Meat Filling
04 - 8 oz ground chicken, 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
15 - Salt and black pepper to taste
→ Spicy Tomato Dipping Sauce
16 - 2 medium tomatoes
17 - 1-2 fresh red chilies, adjusted to taste
18 - 2 cloves garlic
19 - 1/2-inch fresh ginger
20 - 2 tablespoons roasted sesame seeds
21 - 1 tablespoon fresh cilantro
22 - 1 teaspoon lemon or lime juice
23 - Salt to taste
# Method:
01 - Combine flour and salt in a large mixing bowl. Gradually incorporate water while mixing until a smooth, elastic dough forms. Cover with a damp cloth and allow to rest for 30 minutes at room temperature.
02 - In a separate bowl, thoroughly combine ground meat with onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and black pepper. Mix until spices are evenly distributed throughout the meat mixture.
03 - Divide dough into 24 equal portions and roll into balls. On a lightly floured surface, roll each ball into a thin 3-inch circle. Place 1 tablespoon of filling in the center. Fold edges together, creating small pleats to seal completely, forming round or crescent shapes.
04 - Lightly oil a steamer basket or line with parchment paper. Arrange dumplings in a single layer without touching. Steam over boiling water for 10-12 minutes until dough becomes translucent and filling is thoroughly cooked through.
05 - Char tomatoes over an open flame or under the broiler until skins blister and blacken. Peel off charred skins. Blend tomatoes with red chilies, garlic, ginger, sesame seeds, cilantro, lemon juice, and salt until smooth. Adjust seasoning and spice level to taste.
06 - Transfer steamed momos to a serving platter while hot. Serve immediately alongside the spicy tomato dipping sauce. Momos are best enjoyed fresh from the steamer.
# Chef's Tips:
01 -
- These dumplings pack an incredible amount of flavor into each bite, with juicy spiced filling encased in tender cloud like wrappers that steam to perfect pillowy softness
- The chutney is what truly elevates this dish, with charred tomatoes and roasted sesame seeds creating this smoky tangy sauce that will make you want to put it on everything
- Once you master the folding technique which I promise comes naturally after a batch or two youll find yourself craving these for everything from weeknight dinners to feeding a crowd
02 -
- The dough needs to rest for at least thirty minutes or it will keep shrinking back when you try to roll it thin, which becomes incredibly frustrating and makes shaping much harder than it needs to be
- Never overcrowd your steamer because these dumplings expand slightly as they cook and if theyre touching theyll stick together and tear apart when you try to separate them
03 -
- Adding a tiny cube of butter inside each momo before sealing creates this incredible burst of richness as it melts into the filling while steaming
- If you can find fresh curry leaves, throw a couple into your steamer water for the most aromatic steam that infuses subtle flavor into the wrappers