Momo (Nepali Dumplings)

About This Recipe

Momo is Nepal's most iconic street food, deeply influenced by Tibetan cuisine and now ubiquitous in Kathmandu's bustling alleys. The thin wheat-flour wrappers are pleated and pinched around a fragrant filling of minced buffalo, chicken, or mixed vegetables seasoned with ginger, garlic, onion, and Nepali spices. Steamed in tiered bamboo or metal steamers, momo are served piping hot alongside a vibrant achar — a blended sauce of tomatoes, sesame, and dried chillies. They are eaten at celebrations, as roadside snacks, and as a beloved comfort food after trekking in the mountains.

Ingredients

Serves 4

• 2 cupsall-purpose flour
• 0.5 tspsalt
• 0.75 cupwarm water
• 400 gminced pork or chicken
• 1 mediumonion, finely chopped
• 3 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 2 stalksspring onions, finely sliced
• 1 tbspsoy sauce
• 1 tspsesame oil
• 0.5 tspgaram masala
• 0.5 tspcumin powder
• 2 mediumtomatoes (for achar)
• 2dried red chillies (for achar)
• 1 tbspsesame seeds, toasted (for achar)
• 1 clovegarlic (for achar)

Instructions

1. 1

   Make the dough

   Mix flour and salt in a bowl. Gradually add warm water, kneading until a smooth, firm dough forms — about 8 minutes. Cover with a damp cloth and rest for 30 minutes.

2. 2

   Prepare the filling

   Combine minced meat with onion, garlic, ginger, spring onions, soy sauce, sesame oil, garam masala, and cumin. Mix well and refrigerate while you roll the wrappers.

3. 3

   Shape the momo

   Divide dough into walnut-sized balls. Roll each into a thin 10 cm circle. Place a heaped teaspoon of filling in the centre. Pleat and pinch the edges together to seal into a crescent or round shape.

4. 4

   Steam

   Oil the steamer basket and arrange momo without touching. Steam over boiling water for 15–18 minutes until the wrappers turn translucent and the filling is cooked through.

5. 5

   Make the achar

   Char tomatoes and dried chillies directly over a flame or under a grill until blackened. Blend with toasted sesame seeds, garlic, and salt to a coarse sauce. Serve alongside the momo.

Variations

• •

  Veg momo: replace meat with paneer, cabbage, and carrots.

• •

  Jhol momo: served submerged in a thin spiced broth.

• •

  C-momo: pan-fried then simmered in a chilli sauce (Kathmandu street style).

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Uncooked momo freeze well — steam from frozen, adding 5 extra minutes. Cooked momo keep in the fridge for 2 days; reheat by steaming.

Frequently Asked Questions