Nepali Momo Steamed Dumplings (Print Version)
Soft, juicy Himalayan dumplings with spiced filling, served with zesty tomato-chili 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, or to taste
15 - Salt and black pepper to taste
→ Dipping Sauce
16 - 2 medium tomatoes
17 - 1-2 fresh red chilies, to taste
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
# How to Make It:
01 - Combine flour and salt in a large mixing bowl. Gradually incorporate water while kneading until a smooth, elastic dough forms. Cover with damp cloth and rest for 30 minutes.
02 - Combine ground meat, onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and pepper in a bowl. Mix thoroughly until spices and vegetables are evenly distributed throughout the meat.
03 - Divide dough into 24 equal portions. Roll each ball into a thin 3-inch circle. Place 1 tablespoon filling in center. Fold edges together, creating pleats to seal completely. Form into round or crescent shape.
04 - Lightly oil steamer basket or line with parchment paper. Arrange dumplings without touching. Steam over boiling water for 10-12 minutes until dough is translucent and filling reaches 165°F internally.
05 - Char tomatoes over open flame or under broiler until skins blister. Peel and combine with chilies, garlic, ginger, sesame seeds, cilantro, salt, and lime juice in blender. Puree until smooth. Adjust seasoning to taste.
06 - Arrange steamed momos on serving plate. Serve immediately while hot with dipping sauce on the side for dipping.
# Expert Advice:
01 -
- These dumplings have that perfect balance of chewy wrapper and juicy, aromatic filling that keeps everyone reaching for just one more
- The process becomes a cozy weekend ritual, especially when you involve friends or family in the folding assembly line
02 -
- The dough needs at least 30 minutes of rest time or you will fight with it while trying to roll thin circles
- Overfilling the momos is the most common mistake, so stick to about 1 tablespoon per wrapper
03 -
- Adding a tiny cube of butter inside each momo creates an explosive juicy center when you bite into it
- Use a bamboo steamer if you can because it absorbs excess moisture better than metal ones