Nepali Momo Steamed Dumplings (Printable)
Soft, juicy dumplings stuffed with seasoned filling, steamed to perfection and served with zesty tomato sauce.
# What You'll 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, adjustable to taste
15 - Salt and black pepper, to taste
→ Vegetarian Filling Alternative
16 - 7 oz firm tofu, crumbled
17 - 1/2 cup cabbage, finely chopped
18 - 1/2 cup carrots, finely grated
19 - 1 small onion, finely chopped
20 - 2 cloves garlic, minced
21 - 1-inch fresh ginger, grated
22 - 1/2 cup green onions, finely chopped
23 - 1/4 cup fresh cilantro, chopped
24 - 1 tablespoon soy sauce
25 - 1 tablespoon vegetable oil
26 - 1/2 teaspoon ground cumin
27 - 1/2 teaspoon ground coriander
28 - 1/4 teaspoon chili powder, to taste
29 - Salt and pepper, to taste
→ Spicy Tomato Dipping Sauce
30 - 2 medium tomatoes
31 - 1-2 fresh red chilies, seeded if desired
32 - 2 cloves garlic
33 - 1/2-inch fresh ginger
34 - 2 tablespoons roasted sesame seeds
35 - 1 tablespoon fresh cilantro
36 - 1 teaspoon fresh lemon or lime juice
37 - Salt, to taste
# How to Cook:
01 - Combine flour and salt in a large mixing bowl. Gradually add water while kneading until a smooth, elastic dough forms. Cover with a damp cloth and let rest for 30 minutes to develop gluten structure.
02 - Combine all filling ingredients in a bowl. Mix thoroughly by hand or with a spoon until spices and seasonings are evenly distributed throughout the meat or vegetables. Refrigerate if not using immediately.
03 - Divide dough into 24 equal portions. Roll each into a 3-inch thin circle. Place 1 tablespoon filling in center. Fold edges together and pleat, sealing tightly to form round or crescent shapes. Keep covered to prevent drying.
04 - Lightly oil steamer basket or line with parchment. Arrange momos without touching. Steam over rapidly boiling water for 10-12 minutes until dough is translucent and filling is cooked through. Remove carefully to prevent tearing.
05 - Char tomatoes over open flame or under broiler until skins blister and blacken. Peel and combine with remaining sauce ingredients in blender. Puree until smooth. Adjust seasoning with salt and additional chili if desired.
06 - Transfer steamed momos to serving platter while hot. Serve alongside dipping sauce in individual bowls. Garnish with extra cilantro or sesame seeds if desired.
# Expert Advice:
01 -
- These dumplings bring restaurant quality steaming into your kitchen without requiring any fancy equipment
- The filling stays incredibly juicy while the wrapper becomes tender and pillowy
02 -
- Overworking the dough makes wrappers tough, so knead just until smooth and let it rest fully
- Steam momos immediately after shaping to prevent the wrappers from drying out and cracking
03 -
- A well floured surface prevents sticking, but wipe away excess flour before steaming to avoid gummy wrappers
- The dipping sauce tastes best when tomatoes are properly charred, so do not skip this step