Nepali Momo Steamed Dumplings (Printable)
Master authentic Nepali momo with soft wrappers, savory spiced filling, and zesty tomato chutney
# Ingredient List:
→ 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 pound 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
15 - Salt and black pepper to taste
→ Tomato Sesame Dipping Sauce
16 - 2 medium tomatoes
17 - 1-2 fresh red chilies
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
# Steps:
01 - Combine flour and salt in a large mixing bowl. Gradually incorporate water while kneading until a smooth, elastic dough forms. Cover the bowl with a damp cloth and let rest for 30 minutes to develop gluten structure.
02 - Place ground meat in a mixing bowl. Add finely chopped onion, minced garlic, grated ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, and chili powder. Season generously with salt and pepper. Mix thoroughly by hand until spices are evenly distributed throughout the meat.
03 - Divide rested dough into 24 equal portions. Roll each portion into a smooth ball. Using a rolling pin, flatten each ball into a thin circle approximately 3 inches in diameter, keeping edges slightly thinner than the center for even pleating.
04 - Place 1 tablespoon of filling in the center of each dough wrapper. Bring edges together, creating small pleats around the circumference while pinching to seal completely. Form into round or crescent shapes, ensuring no filling escapes.
05 - Lightly oil steamer basket or line with parchment paper. Arrange momos in a single layer, leaving space between each dumpling to prevent sticking. Steam over rapidly boiling water for 10-12 minutes until wrappers become translucent and filling is fully cooked through.
06 - Char tomatoes over open flame or under broiler until skins blister and blacken. Peel off charred skins. Place tomatoes in blender with red chilies, garlic, ginger, sesame seeds, cilantro, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
07 - Arrange hot steamed momos on a serving platter. Serve alongside the spicy tomato dipping sauce. Momos are best enjoyed immediately while hot and tender.
# Expert Advice:
01 -
- The dough comes out pillow soft and the filling stays incredibly juicy if you do not overfill them
- You can make the filling ahead of time and keep a batch in your freezer for unexpected guests
02 -
- Overfilling the momos is the number one mistake that causes them to burst during steaming
- The dough needs that resting time or it will keep shrinking when you roll it out
03 -
- A tiny cube of butter inside each momo makes them extra juicy
- Keep a small bowl of water nearby to seal edges if dough feels dry