Momos Recipe
Momos 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.
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Ingredients
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Dough
Filling - protein option: chicken, pork, beef, or tofu
Method
Momos - prep, filling, shaping and steaming
- 1
Make dough
In a large bowl, whisk together flour and salt. Gradually add warm water and oil, mixing until a shaggy dough forms. Knead on a lightly floured surface 6-8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30-40 minutes.
- 2
Prepare filling
Choose one protein: ground chicken, ground pork, ground beef, or firm tofu. If using chicken/pork/beef, combine the 0.5 lb of your chosen ground protein with the onion, chives, and garlic in a bowl. Add 1 tablespoon momo seasoning mix, 1 tablespoon soy sauce, and 1 teaspoon sesame oil; mix well until fully incorporated. If using tofu, crumble and drain, then proceed with the same mixing steps with the onion, chives, garlic, seasoning mix, soy sauce, and sesame oil.
- 3
Roll wrappers
Divide rested dough into about 18-20 small pieces. Roll each piece into a thin circle roughly 3 inches in diameter. Keep other wrappers covered to prevent drying.
- 4
Fill and seal
Place 1-2 teaspoons of filling in the center of each wrapper. Moisten the edge with a little water, then pleat and pinch the dough to seal, forming a half-moon or round dumpling. Ensure the seal is tight and there are no gaps.
- 5
Steam
Line a steamer basket with parchment paper or lightly oil it. Arrange momos in a single layer with space between them. Steam over simmering water for 8-12 minutes until wrappers are translucent and filling is cooked through (internal temperature reaches 165°F / 74°C for poultry options).
- 6
Serve
Serve hot with a dipping sauce of your choice (e.g., soy-chili sauce, tomato-chili chutney). Garnish with extra chopped chives if desired.
