Nepali Momo Steamed Dumplings (Printable)
Soft, juicy steamed dumplings filled with spiced meat or vegetables from Nepal, served with tangy tomato dipping sauce.
# What You 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, adjusted to taste
18 - 2 cloves garlic
19 - 1/2-inch fresh 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 the bowl and allow the dough to rest for at least 30 minutes at room temperature.
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 all spices and vegetables are evenly distributed throughout the meat.
03 - Divide the rested dough into 24 equal portions and roll into balls. On a lightly floured surface, roll each ball into a thin 3-inch circle. Place 1 tablespoon of filling in the center of each circle. Fold and pleat the edges together to seal completely, forming either round or crescent shapes.
04 - Lightly grease a steamer basket or line with parchment paper. Arrange the shaped momos in a single layer, ensuring they do not touch each other. Steam over boiling water for 10-12 minutes until the dough is translucent and cooked through, and the filling is piping hot.
05 - Char the tomatoes over an open flame or under a broiler until the skins blister and blacken slightly. Peel the charred tomatoes and combine with garlic, ginger, sesame seeds, cilantro, salt, and lemon juice in a blender. Process until completely smooth. Adjust seasoning and spice level to preference.
06 - Arrange the steamed momos on a serving platter and serve immediately while hot. Accompany with the prepared dipping sauce on the side. For a complete meal, pair with pickled radish or a crisp cucumber salad.
# Expert Suggestions:
01 -
- The combination of warm, juicy filling and that pillowy steamed wrapper creates the most comforting bite imaginable
- These dumplings freeze beautifully so you can always have homemade comfort food ready on busy weeknights
02 -
- Letting the dough rest is crucial because skipping this step will make the wrappers shrink back when you try to roll them thin
- Work quickly when assembling because the longer the filling sits, the more liquid it releases and makes sealing difficult
03 -
- Do not overfill the momos or they will burst during steaming and you will lose all those precious juices
- The dipping sauce tastes even better after sitting for a day, so make extra and keep it in your refrigerator