Nepali Momo Steamed Dumplings (Printable)

Fluffy steamed dumplings with aromatic spiced filling and tangy tomato 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 - 1/2 lb ground chicken, pork, or beef
05 - 1 small onion, finely minced
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, adjustable to taste
15 - Salt and black pepper to taste

→ Tomato Sesame Dipping Sauce

16 - 2 medium tomatoes
17 - 1-2 fresh red chilies, 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

# Directions:

01 - Combine flour and salt in a large mixing bowl. Gradually incorporate water while kneading until a smooth, elastic dough forms. Cover with a damp cloth and allow to rest for 30 minutes to develop gluten structure.
02 - Mix ground meat with onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, and chili powder. Season generously with salt and pepper. Knead mixture thoroughly to ensure even distribution of spices and vegetables.
03 - Divide rested dough into 24 equal portions. Roll each ball into a thin 3-inch circle, keeping edges slightly thinner than the center for even cooking. Maintain consistency in wrapper thickness for uniform steaming.
04 - Place 1 tablespoon of filling in the center of each wrapper. Fold edges together and create pleats to seal completely, forming either round pleated or crescent shapes. Ensure tight sealing to prevent filling leakage during steaming.
05 - Prepare steamer by lightly oiling basket or lining with parchment paper. Arrange momos in a single layer without touching. Steam over boiling water for 10-12 minutes until dough becomes translucent and filling is cooked through completely.
06 - Char tomatoes over open flame or under broiler until skins blister. Peel and combine with chilies, garlic, ginger, sesame seeds, cilantro, and lime juice. Blend until smooth consistency. Adjust seasoning with salt to taste.
07 - Transfer steamed momos to a serving platter. Serve hot while maintaining optimal texture. Accompany with prepared tomato sesame dipping sauce on the side. For best results, consume immediately after steaming.

# Expert Tips:

01 -
  • There's something magical about biting into that soft, pillowy dough and having the hot, spiced filling burst forth
  • The dipping sauce recipe alone has become a staple in my kitchen, perfect for everything from spring rolls to roasted vegetables
02 -
  • Overworking the dough makes it tough, so knead just until smooth and let it rest adequately
  • If your wrappers tear while folding, the dough might be too thin or dry
  • Steam time depends on your steamer and filling density
  • Momo wrappers sticking to the steamer ruins everything
  • Charring tomatoes directly over a gas flame transforms the sauce completely
03 -
  • The resting period for dough is non-negotiable, so plan accordingly
  • Mix filling by hand for better texture distribution and seasoning control
  • Hot water in the dough makes wrappers more tender and easier to work with

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