Nepali Momo Steamed Dumplings (Printable)

Soft, juicy steamed dumplings with spiced filling, served with tangy tomato-based dipping sauce—a beloved Himalayan comfort food.

# 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 ounces 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, adjustable to taste
15 - Salt and black pepper, to taste

→ Dipping Sauce

16 - 2 medium tomatoes
17 - 1-2 fresh red chilies, to taste
18 - 2 cloves garlic
19 - 1/2-inch fresh 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 It:

01 - Combine flour and salt in a large mixing bowl. Gradually add water while kneading to form a smooth, elastic dough. Cover the bowl and let the dough rest for 30 minutes to develop gluten structure.
02 - Mix ground meat with onion, garlic, ginger, green onions, cilantro, soy sauce, vegetable oil, cumin, coriander, chili powder, salt, and pepper. Blend thoroughly until spices are evenly distributed throughout the mixture.
03 - Divide dough into 24 equal portions and roll into thin circles, approximately 3 inches in diameter. Place 1 tablespoon of filling in the center of each circle. Fold edges together and pleat to seal, forming round or crescent shapes.
04 - Lightly grease a steamer basket or line with parchment paper. Arrange dumplings without touching. Steam over boiling water for 10-12 minutes until dough is translucent and fully cooked through, and filling reaches 165°F internally.
05 - Char tomatoes over an open flame or under a broiler until skins blister. Peel and combine with remaining sauce ingredients in a blender. Puree until smooth. Adjust seasoning with salt and additional chili to achieve desired heat level.
06 - Transfer steamed momos to a serving platter while hot. Accompany with the prepared dipping sauce on the side. For best texture and flavor, serve immediately after steaming.

# Expert Suggestions:

01 -
  • These little parcels are pure comfort food, delivering juicy spiced filling in every bite
  • The dough becomes impossibly tender, almost like eating clouds flavored with Himalayan spices
  • That homemade tomato chili sauce will ruin you for store-bought versions forever
02 -
  • Overworking the dough makes it tough, so stop as soon as it comes together and trust the resting time to do the rest
  • Wet edges of your dough circles with water before sealing if the pleats wont stick, better to learn this now than watch filling spill out
  • Char your tomatoes properly because that smoky flavor is what separates good momo sauce from great one
03 -
  • Keep your rolled dough circles covered with a damp towel while working so they dont dry out and crack
  • Let the filling rest for 15 minutes before wrapping to let flavors meld and moisture distribute evenly

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