Nepali Momo Steamed Dumplings (Print View)
Soft, juicy dumplings filled with spiced meat or vegetables, steamed to perfection with flavorful dipping sauce.
# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup water (as needed)
→ Meat Filling
04 - 8 oz ground chicken or 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
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 - 1 teaspoon lemon or lime juice
23 - Salt, to taste
# How to Make:
01 - Mix flour and salt in a large bowl. Gradually add water while kneading until a smooth, elastic dough forms. Cover and let rest for 30 minutes.
02 - Combine all filling ingredients in a bowl. Mix thoroughly to evenly distribute spices and vegetables. Refrigerate until ready to use.
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, creating round or crescent shapes.
04 - Lightly oil steamer basket or line with parchment paper. Arrange momos without touching. Steam over boiling water for 10-12 minutes until dough is cooked through and filling is hot.
05 - Char tomatoes over open flame or under broiler until skins blister. Peel and combine with remaining sauce ingredients in blender. Blend until smooth. Adjust salt and spice to taste.
06 - Serve steamed momos hot with dipping sauce on the side.
# Expert Advice:
01 -
- These dumplings carry the warmth of Nepali hospitality in every single bite
- The steam-cooking method keeps them incredibly light while sealing in all those aromatic spices
- One batch feeds a crowd and brings people together like few foods can
02 -
- Overfilling the momos is the most common mistake they will burst during steaming and you'll lose all those precious juices
- The dough must be thin enough to be translucent when cooked but thick enough to hold the filling without tearing
- Letting the dough rest is not optional it prevents shrinking when you roll and makes pleating possible
03 -
- Wet your fingers while pleating to prevent the dough from drying out and cracking
- The filling should be room temperature so it doesn't make the dough soggy
- Make extra sauce because everyone will want to double-dip their momos