Nepali Momo Steamed Dumplings (Print)
Soft, juicy steamed dumplings with spiced filling and tangy tomato-chili sauce from the Himalayas.
# What You 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 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
→ Vegetarian Filling Alternative
16 - 7 oz firm tofu, crumbled
17 - 1/2 cup cabbage, finely chopped
18 - 1/2 cup carrots, finely grated
19 - Use same aromatics and spices as meat filling
→ Spicy Tomato 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 - 1 teaspoon lemon or lime juice
27 - Salt to taste
# How to Make:
01 - Combine flour and salt in a large mixing bowl. Gradually incorporate water while mixing to form a shaggy dough. Knead on a lightly floured surface until smooth and elastic, approximately 5-7 minutes. Cover with a damp cloth and let rest for 30 minutes to develop gluten structure.
02 - Place ground meat in a bowl. Add onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and pepper. Mix thoroughly with hands or spoon until spices are evenly distributed throughout the meat. For vegetarian version, combine crumbled tofu with chopped vegetables and same seasonings.
03 - Divide rested dough into 24 equal portions and roll into balls. Working with one ball at a time, roll into thin circles approximately 3 inches in diameter, keeping edges slightly thinner than centers. Cover unused dough to prevent drying.
04 - Place 1 tablespoon of filling in the center of each wrapper. Fold edges together and create small pleats, working around the circumference to seal completely. Ensure no filling escapes and the dumpling forms a tight pouch. Round or crescent shapes both work well.
05 - Prepare steamer by lightly oiling the basket or lining with parchment paper. Arrange momos in a single layer, leaving space between each to prevent sticking. Steam over rapidly boiling water for 10-12 minutes until dough becomes translucent and filling reaches 165°F internally.
06 - Char tomatoes over open flame or under broiler until skins blacken and blister. Peel off charred skins. Place tomatoes in blender with chilies, garlic, ginger, sesame seeds, cilantro, lime juice, and salt. Blend until completely smooth. Adjust seasoning and heat level to preference.
07 - Transfer steamed momos to a serving platter while hot. Serve with spicy tomato sauce on the side for dipping. Garnish with additional chopped cilantro or sesame seeds if desired. Best enjoyed immediately while still piping hot.
# Expert Advice:
01 -
- The dough becomes impossibly tender while staying sturdy enough to hold all that juicy filling inside
- That moment when you lift the steamer lid and all twenty four dumplings are gazing up at you like perfect clouds
02 -
- The dough resting period is not optional because skipping it makes the wrappers shrink back while you try to roll them
- Do not overfill the momos or they will burst open during steaming and all that precious filling will escape
03 -
- Freeze uncooked momos on a baking sheet first then transfer to bags so they do not stick together
- Double wrap the dough if you need to pause because it dries out faster than you would expect