Momo (served 4 Pcs) Recipe
Introduced to Nepal by Newari traders who travelled to Tibet centuries ago. These juicy dumplings are now the national food of Nepal... - your choice of protein with onions, chive, garlic, and momo seasoning. CHICKEN, PORK, OR VEGAN...
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Ingredients
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Dough
Filling
Method
Overview
- 1
Dough
- 2
Prepare dough
In a large bowl, whisk the flour and salt. Add warm water gradually and mix until a shaggy dough forms. Knead on a lightly floured surface for 7–10 minutes until smooth and elastic. Cover and rest for 20–30 minutes.
Filling
- 3
Make filling
In a mixing bowl, combine the protein of choice with onion, chives, garlic, and ginger. Add momo seasoning, soy sauce, sesame oil, and salt. Mix until well combined. If using raw meat (chicken or pork), keep filling cohesive and safe to cook; if vegan, ensure tofu is well crumbled and drained before mixing.
Assembly
- 4
Shape wrappers
Divide rested dough into 4 equal pieces. Roll each piece into a circle about 4–5 inches in diameter, dusting with flour as needed to prevent sticking.
- 5
Fill and seal
Place about 1.5–2 tablespoons of filling in the center of each wrapper. Pleat and pinch the edges to seal, forming a neat momo with a tight seal.
Cooking
- 6
Steam momo
Line a steamer basket with parchment or oil it lightly. Arrange the four momo with space between them. Steam over boiling water for 8–10 minutes until wrappers are tender and filling is cooked through.
- 7
Serve
Serve hot with a dipping sauce of your choice (momo chutney, chili oil, or tomato chutney).
