Few dishes say Nepal quite like momo. These little steamed dumplings are eaten at festivals, on cold evenings and as a snack any time of day. Making them at home takes a little patience, but the method is simple and the result is far better than anything from a packet. This guide walks you through the dough, the filling, the folding and the steaming.
What is momo?
Momo are Nepali steamed dumplings made from a thin wheat dough wrapped around a spiced filling of minced meat or vegetables. They are usually served with a tangy tomato achar and, in many homes, a bowl of warm broth.
The dish is closely tied to the Newar and Tibetan communities of the Kathmandu Valley and has become a national favourite. Chicken, buffalo, pork and mixed vegetable fillings are all common.
What ingredients do you need for momo?
You need plain flour, water and salt for the dough, and mince, onion, garlic, ginger, coriander and a few warm spices for the filling. This quantity makes about 30 momo.
- Dough: 300 g (2 cups) plain flour
- Dough: about 180 ml (3/4 cup) warm water
- Dough: 1/2 teaspoon salt
- Filling: 500 g mince (chicken, buffalo or pork)
- Filling: 1 medium onion, very finely chopped
- Filling: 3 garlic cloves, minced
- Filling: 1 tablespoon finely grated ginger
- Filling: 1/4 cup chopped fresh coriander
- Filling: 1 teaspoon ground cumin
- Filling: 1/2 teaspoon ground coriander
- Filling: 1 teaspoon salt
- Filling: 1 tablespoon neutral oil
- Filling: 2 to 3 tablespoons water or stock
Fat matters. Lean mince makes a dry filling, so choose mince with a little fat or add the tablespoon of oil listed above. If you are making vegetable momo, finely chopped cabbage, carrot and mushroom work well, but salt the cabbage first and squeeze out the water so the dumplings do not turn soggy.
Nepalese groceries and spices are available in store at Indreni Supermarket in Rockdale.
How do you make the dough and filling?
Knead flour with warm water into a firm, smooth dough and rest it for 30 minutes. Mix the filling by hand until it feels slightly sticky, then chill it briefly so it is easy to shape.
Momo dough should be firmer than bread dough. Too soft and it will tear when you roll it thin; too stiff and it will fight you. Aim for something close to the texture of an earlobe. Cover it with a damp cloth while it rests so it does not dry out.
For the filling, mixing by hand and working it for a minute or two helps the meat bind and release its juices. Many cooks stir in a splash of water or stock, a spoonful at a time, because that liquid turns into the soup inside each dumpling.
How do you fold and steam momo?
Roll small rounds of dough about 8 cm across, place about a tablespoon (20 g) of filling in the centre, then pleat the edges in a circle and twist to seal. Steam for 10 to 12 minutes over rapidly boiling water.
- Mix the flour and salt, add the warm water gradually and knead for 8 to 10 minutes until smooth and firm. Cover and rest for 30 minutes.
- Combine all the filling ingredients in a bowl and mix by hand for 2 minutes. Add the water or stock a spoonful at a time. Refrigerate while you prepare the wrappers.
- Divide the dough into 30 small balls. Roll each into a thin round about 8 cm across, keeping the edges slightly thinner than the centre.
- Place about a tablespoon (20 g) of filling in the middle of a wrapper. Pleat the edge in small folds, turning as you go, then pinch and twist the top to seal.
- Lightly oil a steamer basket. Arrange the momo with a small gap between each so they do not stick together.
- Steam over rapidly boiling water for 10 to 12 minutes, until the wrappers look slightly translucent and the filling is cooked through. Serve hot with achar.
A simple half-moon shape is perfectly good for a first attempt. The pleated style takes practice, but rustic momo taste the same.
What do you serve with momo?
Momo are traditionally served hot with a dipping sauce called achar, most often a roasted tomato version with sesame and chilli. Some people also serve them in jhol, a thin spiced soup, or pan-fry leftovers the next day.
If you would like to make your own dipping sauce, we have a full tomato chutney recipe in our post on momo achar.
How do you store and reheat leftover momo?
Cooked momo keep for two days in the fridge. Uncooked momo freeze well on a tray for two hours, then in a bag for up to a month, and can be steamed straight from frozen for about 15 minutes.
Do not thaw uncooked momo first, because the dough turns sticky. Reheat cooked momo by steaming for four or five minutes, or pan-fry them until the base is golden.
Once you have made momo a couple of times, the folding becomes quick and the whole family can join in. If you are shopping for ingredients, visit us in Rockdale or browse what we do on our offerings page.