Nepali Momo Steamed Dumplings (Printable)

Tender handmade dumplings stuffed with spiced filling and steamed to perfection, served with zesty tomato dipping sauce.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup water (as needed)

→ Meat Filling

04 - 8 ounces ground chicken or pork
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
15 - Salt and black pepper to taste

→ Dipping Sauce

16 - 2 medium tomatoes
17 - 1-2 fresh red chilies
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

# Steps:

01 - Mix flour and salt in a large bowl. Gradually add water while kneading to form a smooth, elastic dough. Cover and let rest for 30 minutes.
02 - Combine all meat filling ingredients in a bowl. Mix thoroughly to evenly distribute spices and seasonings.
03 - Divide dough into 24 small balls. Roll each into a thin 3-inch circle. Place 1 tablespoon filling in center, fold and pleat edges together to seal.
04 - Lightly oil steamer basket or line with parchment. Arrange momos without touching. Steam over boiling water for 10-12 minutes until cooked through.
05 - Char tomatoes over open flame until skins blister. Peel and combine with remaining sauce ingredients in blender. Blend until smooth. Adjust seasoning.
06 - Serve steamed momos hot with dipping sauce on the side.

# Expert Advice:

01 -
  • These dumplings freeze beautifully so you can always have homemade comfort food ready
  • The homemade chutney is so good you will want to put it on everything
  • Family and friends will beg you to teach them your folding technique
02 -
  • Do not skip resting the dough or your wrappers will shrink back while rolling
  • The filling should be slightly wetter than you think to prevent dry momos
  • Work quickly once you start filling to keep the dough from drying out
03 -
  • Use a bamboo steamer if possible for the most authentic texture and taste
  • Make extra chutney because it keeps for weeks in the refrigerator and improves with time

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