Nepali Momo Steamed Dumplings (Printable)

Soft, plump dumplings stuffed with savory spiced meat or vegetables, steamed until tender and served with zesty tomato-chili dipping sauce.

# What goes in:

→ 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 shredded
18 - 1/2 cup carrots, finely grated
19 - Remaining aromatics and spices from meat filling

→ Tomato Sesame Dipping Sauce

20 - 2 medium tomatoes
21 - 1-2 fresh red chilies, to taste
22 - 2 cloves garlic
23 - 1/2-inch fresh ginger
24 - 2 tablespoons roasted sesame seeds
25 - 1 tablespoon fresh cilantro
26 - 1 teaspoon fresh lemon or lime juice
27 - Salt to taste

# Directions:

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 for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes at room temperature.
02 - Place ground meat in a bowl. Add minced onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and pepper. Mix thoroughly by hand or spoon until spices are evenly distributed. Cover and refrigerate until ready to use.
03 - Divide rested dough into 24 equal portions and roll into balls. On a floured surface, roll each ball into a 3-inch circle, keeping edges slightly thinner than the center. Place 1 tablespoon filling in the center. Fold edges together, creating small pleats to seal completely. Form into round or crescent shapes.
04 - Lightly oil steamer basket or line with parchment paper. Arrange momos in a single layer, ensuring they don't touch. Bring water to boil in steamer pot. Place basket over boiling water, cover tightly, and steam for 10-12 minutes until dough is translucent and filling is cooked through.
05 - Char tomatoes over open flame or under broiler until skins blister and blacken. Peel off charred skins. Place tomatoes in blender with chilies, garlic, ginger, sesame seeds, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning as needed.
06 - Transfer steamed momos to serving platter immediately. Serve hot with tomato sesame sauce on the side. Garnish with additional fresh cilantro if desired.

# Expert Advice:

01 -
  • These dumplings come out incredibly juicy, with a burst of spiced filling in every bite
  • The tomato-chili dipping sauce hits that perfect balance of tangy, spicy, and savory
  • Once you get the folding technique down, it's surprisingly meditative and fun
02 -
  • Don't roll your wrappers too thick or they'll be doughy and dense
  • Make sure your steamer is already producing steam before adding the dumplings
  • The char on the tomatoes is non-negotiable, it's what makes the sauce taste authentic
03 -
  • Keep a small bowl of water nearby to wet your fingers if the dough edges aren't sticking
  • The dipping sauce tastes even better after sitting in the fridge for a day
  • A bamboo steamer gives momos a better texture than metal, but both work fine

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